Roasted Tomato and Macaroni Soup

Sometimes the best addition to a meal is a delicious soup. It also helps that left overs taste even better and make the best lunches. Here is my recipe for Roasted Tomato and Macaroni Soup...

Ingredients
8 Roma tomatoes, cut in half lengthwise
1/2 large or one small cooking onion, sliced
2 tbsp fresh rosemary
8 cloves garlic, peeled
2 cups vegetable broth
1/2 cup uncooked pasta
Cheese for topping
Salt and pepper

Preheat oven to 400ºC. On a baking sheet lined with with aluminum foil arrange the tomatoes, garlic and sliced onion, season with kosher salt and cracked black pepper and bake for 30 minutes. Add the vegetables and the rosemary to a food processor (or blender if you don't have one) and puree until smooth. In a cooking pot bring the stock to a boil and add the pureed mixture. Add the macaroni and cook for 8-10 minutes. If there is a lot of caramelization from the veggies still on the pan, pour a little water onto the pan and stir, then add this juice to the soup. Serve the soup with cheese sprinkled on top and enjoy!

Fresh Roma tomatoes

Roasted Veggies

Add some strong cheddar to make this soup even better!

This soup goes great along side fish or a sandwich for dinner and with a piece of crusty bread for lunch!