Step 1

Preheat your oven to 450°F, and line a baking sheet with aluminum foil. Spread the tomato halves and onion quarters out evenly on the foil. Roast for 15 minutes, or until they're softened and slightly blackened.

Step 2

Add the tomatoes, onions, and garlic cloves to a blender and mix on high until smooth. Prepare 6 cups of vegetable broth (we use bouillon cubes, but pre-mixed stock also works). Set both aside.

Step 3

Heat olive oil over medium in a large stockpot. Add the dry shell pasta in and toast, stirring constantly, for 2-3 minutes, or until fragrant. Remove from the pot.

Step 4

Add the carrots and celery in and sauté for another 2-3 minutes. Transfer the pasta shells back in along with the salsa mixture.

Step 5

Lastly, add the vegetable broth and cilantro sprigs, bringing the soup to a boil. Cover and reduce the heat to simmer for 7-8 minutes, or until the pasta is al dente.

Step 6

Season with salt and pepper to taste, then serve your soup immediately with your favorite garnishes. Happy eating!