Soup Opera recipe: Pasta and Roasted Vegetable Soup
Pasta and
Roasted Vegetable Soup
Serves 4–6
This soup - hearty chunks of roasted Mediterranean vegetables and pasta in a light tomato broth, with a hint of parmesan - has proved to be one of our most consistently popular recipes. At Soup Opera, we garnish the soup with extra parmesan cheese and chopped flat-leaf parsley. Chef Jon Ganna also recommends a drizzle of extra virgin olive oil.
1 green pepper, coarsely diced
1 red pepper, coarsely diced
1 yellow pepper, coarsely diced
2 carrots, coarsely diced
2 courgettes, coarsely diced
1 small onion, coarsely diced
4 tbsp olive oil
pinch dried mixed herbs
1.5 litres vegetable stock
140g chopped tomatoes
1 tsp tomato purée
80g fusilli (pasta spirals)
40g parmesan cheese, finely grated
chopped flat-leaf parsley, to serve
- Set grill to high.
- Place peppers, carrots, courgettes and onions in a baking tray. Brush half the oil over the vegetables and sprinkle with the herbs. Place baking tray under the grill for 2–3 minutes or until vegetables are slightly caramelised. Remove and set aside.
- Place the rest of the olive oil in a pan with the stock. Bring to the boil and add the chopped tomatoes, tomato purée and pasta spirals. Cook for 5–10 minutes until pasta is soft.
- Add the vegetables, garnish with parmesan cheese and chopped flat-leaf parsley and serve.
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