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
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.
Ingredients2 tbsp olive oil½ onion, finely chopped1 small carrot, finely chopped1 celery stick, finely chopped100ml passata400g can peeled tomatoes or 4 large ripe tomatoes½ vegetable or chicken stock melt or cube2 tbsp cream (optional)100g orzo or soup pasta, cooked until al denteshaved parmesan, chopped basil or pesto, and breadsticks, to serveMethodSTEP 1Heat 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 2Stir 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.
Tomato soup with pasta
