Tomato soup with pasta Learn now
Enjoy this family-favourite tomato soup with carrots, celery and pasta for a lighter supper. It’s great for a packed lunch too – simply pour into a flask
Ingredients
● 2 tbsp olive oil
● ½ onion , finely chopped
● 1 small carrot , finely chopped
● 1 celery stick , finely chopped
● 100ml passata
● 400g can peeled tomatoes or 4 large ripe tomatoes
● ½ vegetable or chicken stock melt or cube
● 2 tbsp cream (optional)
● 100g orzo or soup pasta, cooked until al dente
● shaved parmesan , chopped basil or pesto, and breadsticks, to serve
RELATD : Winter vegetable & lentil soup Learn now
Method
STEP 1
Heat the oil in a saucepan over a low heat. Add the onion, carrot and celery and fry for 8-10 mins until tender, but don’t let them brown too much. Add the passata and tomatoes and bring to the boil. Add the stock, 200ml water and a pinch of sugar, then season and simmer for 20 mins. Taste the soup and adjust the seasoning – add more water if you need to. Can be frozen at this point.
STEP 2
Stir in the cream (if using) and the cooked pasta. Spoon into two or three bowls and top with cheese, basil or pesto – or all three.
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