I’m coming off of such a beautiful holiday weekend as I write this post on Sunday night and it’s SO hard to let the evening end! Anyone else feeling that way??
This time of the year, I feel like I enjoy my weekends to the FULLEST. Between holiday baking, seeing the decorations around the city, spending time with loved ones, and holiday parties, I just don’t want the weekends to end.
But, alas, they always do.
So I’m sharing with you my most comforting soup of the season to help us get through this Monday of all Mondays. I love this soup so much I’ve made it FOUR times since I created it for the blog. You know it’s got to be good then!
Basically, we’re making a vegetable soup, but fancying it up with homemade roasted tomato puree and my favorite little acini di pepe pasta. These little gems mix so beautifully with the vegetables and tomato broth, and create the most cozy bites. I found my self refilling bowl after bowl – I just couldn’t get enough!
This soup pairs nicely with a crusty loaf of bread or is good all by itself. Now how’s that for a comforting way to start our Monday? Hope y’all enjoy!
Roasted Tomato Veggie Pasta Soup
- 2 tablespoons extra virgin olive oil
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 3 stalks celery, thinly sliced
- 3 Medium carrots, peeled and sliced
- 4-5 cups low sodium vegetable broth
- 2 huge handfuls of baby spinach
- 2 tablespoons tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/3 cup whole wheat acini di pepe (little pasta balls)
- salt and pepper, to taste
- garnish: freshly chopped parsley
for the roasted tomato sauce
- 6 roma tomatoes, halved
- 1 tablespoon extra virgin olive oil
- salt and pepper
|Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Lay halved roma tomatoes center up on the parchment paper. Drizzle with 1 tbsp of extra virgin olive oil and sprinkle with salt and pepper. Roast for 40-45 minutes, or until bubbly. |
|While the tomatoes are roasting, prep your veggies for the soup. Drizzle 2 tbsp of olive oil into a large soup pot. Pour in diced onion and saute for 3-4 minutes. Add in celery, carrots, and garlic. Stir and continue to cook for another 5 minutes, stirring every few minutes. |
|Once vegetables start to become tender, pour in 4-5 cups of vegetable stock. Stir in dried oregano and basil. Bring soup to a boil, then pour in acini di pepe. Simmer for 7-8 minutes, or until pasta is tender. |
|Once tomatoes are done roasted, pour them into a high speed blender and puree until a smooth sauce. Pour the sauce into the soup and stir to combine. Add in tomato paste and spinach, stir, and continue to simmer for another 5 minutes. Top with any additional salt and pepper, as desired, garnish with chopped parsley, and serve with crusty bread! |