Roasted Tomato Soup with Halibut and Fresh Pasta
Roasted Tomato Soup with Halibut and Fresh Pastan is a dairy free recipe with 4 servings. One serving contains 467 calories, 34g of protein, and 15g of fat. This recipe covers 31% of your daily requirements of vitamins and minerals. Head to the store and pick up pepper, cherry tomatoes, basil, and a few other things to make it today. It can be enjoyed any time, but it is especially good for Autumn. It works well as a pricey main course. From preparation to the plate, this recipe takes roughly 1 hour and 5 minutes. Halibut With Fresh Tomato Sauce, Roasted Tomato Soup with Fresh Basil for 2, and Roasted Tomato Soup With Fresh Basil are very similar to this recipe.
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.
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.