Recipe courtesy of Giada De Laurentiis
Save Recipe Print
Roasted Tomato Soup with Halibut and Fresh Pasta
Total:
1 hr 5 min
Active:
20 min
Yield:
4 servings
Level:
Easy
Total:
1 hr 5 min
Active:
20 min
Yield:
4 servings
Level:
Easy

Ingredients

Vegetables:
Pasta:

Directions

Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Line a heavy baking sheet with parchment paper.

For the vegetables: In a medium bowl, combine the tomatoes, onions, rosemary, salt, pepper and garlic (if using). Add the oil and toss until all the ingredients are coated. Arrange the vegetables in a single layer on the prepared baking sheet. Roast until the vegetables are golden and tender, 40 to 45 minutes. Working in batches, add the roasted vegetables (plus any cooking juices) and broth to a blender or food processor. Blend until smooth.

For the pasta: Place the tomato mixture, salt and pepper in a medium saucepan. Bring to a simmer over medium heat. Add the halibut and pasta and cook until the pasta is tender and the fish is cooked through, 3 to 4 minutes (if using cooked dried pasta, stir in after the fish is fully cooked). Stir in the chopped basil.

Ladle the soup into shallow bowls and serve.

My Private Notes

Add a Note
Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

IDEAS YOU'LL LOVE

Roasted Tomato Basil Soup

Recipe courtesy of Ina Garten

Roasted Tomato Soup

Recipe courtesy of Tyler Florence

Roasted Tomato Soup

Recipe courtesy of Tyler Florence

Roasted Tomato-Bread Soup

Recipe courtesy of Claire Robinson

Quick Roasted Tomato Soup

Recipe courtesy of Guy Fieri

Roasted Tomato and Garlic Soup

Recipe courtesy of Food Network

Browse Reviews By Keyword

          Latest Stories