| Level: | Easy |
| Total: | 1 hr 5 min |
| Active: | 20 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 1 hr 5 min |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- 2 pounds (about 5 cups) cherry tomatoes, stemmed
- 1 12-ounce bag frozen pearl onions, thawed
- 1 tablespoon chopped fresh rosemary leaves
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 3 cloves garlic, smashed and peeled, optional
- 3 tablespoons extra-virgin olive oil
- 3 cups low-sodium chicken broth
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 pound halibut fillets, skinned, cut into 1/2-inch pieces
- 1 cup leftover fresh pasta, cut into 1/2-inch pieces or 1 cup cooked small pasta, such as orzo
- 3 tablespoons chopped fresh basil
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 399 |
| Total Fat | 14 g |
| Saturated Fat | 2 g |
| Carbohydrates | 40 g |
| Dietary Fiber | 5 g |
| Sugar | 11 g |
| Protein | 31 g |
| Cholesterol | 56 mg |
| Sodium | 854 mg |
| Serving Size | 1 of 4 servings |
| Calories | 399 |
| Total Fat | 14 g |
| Saturated Fat | 2 g |
| Carbohydrates | 40 g |
| Dietary Fiber | 5 g |
| Sugar | 11 g |
| Protein | 31 g |
| Cholesterol | 56 mg |
| Sodium | 854 mg |
Reviews
Absolutely delicious!! And so easy!! I made this for Christmas two years ago and we still can’t stop talking about it so I’m making it again this year.
Loved this! Very flavorful. I made this with out the pasta (recipe is in her new cookbook “Feel Good Food”) I’m sure the pasta would be great in the soup too.
This soup was great. Did not use fish as we had it with grilled cheese sandwiches. Perfect for a nice cold fall evening.
My husband bought some Halibut Saturday. I found this recipe & made it the next day. My husband reported that it was a magnificent recipe. He couldn’t stop raving about it. A keeper!!
Excellent soup. Halibut is very expensive in my area and it was great in this soup but next time I will try another fish or seafood.
I truly enjoyed making this very fresh tomato basil soup! It was fast and very easy to put together. I did omit the fish because I didn’t have any fresh fish and I wanted a very light meal! My very picky family loved it!