Tomato soup with pasta

Name: Tomato soup with pasta - Rozalia A.
Ingredients: 1 box 400 g of peeled tomatoes; 1/2 cup homemade tomato juice; 1/2 carrot; 1/2 parsnip; 1 onion; 1 tablespoon of bell pepper paste; 100 g of pasta (I used Huttons wavy squares); 1 clove of garlic; 3 tablespoons of oil; salt; pepper; 1 teaspoon of dried basil; olive oil

Soups - Tomato soup with pasta by Rozalia A. - Recipia

Whenever I crave a simple and quick tomato soup, I turn to this recipe. It has no complicated steps and doesn't require hard-to-find ingredients. The ingredients can always be found in the fridge or pantry, and the pasta gives it consistency. I've tried it with various types of pasta, and it works well with whatever you have on hand, but I usually use wavy squares. Quick info Total time: about 40 minutes Preparation time: 10 minutes Cooking time: 25-30 minutes Servings: 2-3 Difficulty: easy Recipe type: tomato soup with pasta, suitable for lunch or dinner Ingredients 1 can (400 g) peeled tomatoes 1/2 cup homemade tomato juice 1/2 carrot 1/2 parsnip 1 onion 1 tablespoon roasted pepper paste 100 g pasta (usually wavy squares) 1 clove of garlic 3 tablespoons oil salt, to taste pepper, to taste 1 teaspoon dried basil olive oil (for serving) Preparation method 1. Peel the carrot and parsnip, then grate them on a small grater. Peel and finely chop the onion. Coarsely chop the canned tomatoes, keeping their juice. 2. In a pot, heat the 3 tablespoons of oil. Add the onion, carrot, parsnip, and the clove of garlic cut in half. Add 5-6 tablespoons of water and let it simmer over medium heat for 4-5 minutes, stirring occasionally. 3. Once the vegetables have softened, remove the garlic from the pot. 4. Add the chopped tomatoes with their juice, the homemade tomato juice, the roasted pepper paste, and two cups of water. Stir gently. 5. When it starts to boil, add salt, pepper, and dried basil. Let it simmer over medium heat for 20-25 minutes. Depending on how thick you prefer the soup, you can adjust the water towards the end. 6. Meanwhile, bring salted water to a boil in another pot. When the water is boiling, add the pasta and cook for 8-10 minutes, depending on the type. Drain and drizzle with a tablespoon of oil to prevent sticking. 7. When the soup is ready, remove it from the heat. To serve, place soup in a bowl, add some pasta, and then drizzle with a little olive oil. Why I make this recipe often I love it because it’s quick to make and the ingredients are simple. It’s perfect for days when you don’t want to spend much time in the kitchen. The soup is filling and remains tasty even if you scale it up. It can easily be adapted if you have a different type of pasta or if you want a thinner or thicker soup. Tips and variations Tips If you want a clearer soup, cook the pasta separately and add it only when serving. If you want a finer texture, you can puree the soup before adding the pasta. Taste the soup before removing it from the heat and adjust the salt or basil to your liking. Substitutions Instead of roasted pepper paste, you can use bell pepper paste or even a bit of finely chopped red pepper, but the taste will be slightly different. If you don’t have homemade tomato juice, you can use tomato puree, but it should be of good quality. You can use any type of short pasta; it doesn’t have to be squares. Variations You can add some chopped parsley at the end if you like the taste. Sometimes I’ve added a bit of oregano if I didn’t have basil. The soup also turns out well with homemade noodles if you have them. Serving ideas It can be served with toasted bread if you like to have something crunchy on the side. The olive oil added at the end gives a nice flavor, but it’s optional. It also goes well with a little grated cheese on top if you want something more substantial. Frequently asked questions 1. Can I use fresh tomatoes instead of canned? Yes, but they need to be blanched, peeled, and chopped. This step takes a bit more time. 2. Is it necessary to cook the pasta separately? I recommend cooking them separately to avoid clouding the soup and to prevent them from swelling too much if left in the liquid. 3. What can I substitute for parsnip? If you don’t have it, you can skip it or use a bit of root celery. 4. What pasta is suitable for this soup? Any small pasta types, like shells, small penne, or short noodles. I used squares, but there’s no strict rule. 5. Can it be made vegan? Yes, if you use egg-free pasta and check the labels. Nutritional values Estimate for one serving (for 3 total servings): Calories: 220-250 kcal Protein: 5-7 g Carbohydrates: 40-45 g Fats: 6-8 g Values are approximate and depend on the type of pasta and oil used. It’s a soup with low fat and lots of vegetables. Storage and reheating The soup can be stored in the fridge for up to 2 days. I recommend keeping the pasta separate so it doesn’t swell too much. When reheating, heat the soup and add the pasta only when serving. If you’ve already put the pasta in the soup, it will soften upon reheating, but the taste will remain good. This is my recipe for tomato soup with pasta, just as I usually make it at home. It’s quick, simple, and works well when you need something warm and filling.

Tomato soup with pasta

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