Tomato soup with pasta

Name: Tomato soup with pasta
Ingredients: 2 kg very ripe tomatoes; 2 tablespoons oil; 1 large red onion (200 g); 1 clove garlic (5 g); 1500 ml water; 2 Knorr cubes; 3 medium carrots (240 g); 2 celery stalks (100 g); 2 bell peppers (300 g); 3 tablespoons star-shaped pasta; 1 teaspoon salt; 1/2 teaspoon ground pepper; 10 g fresh basil

Soups - Tomato soup with pasta by Lioara C. - Recipia

Tomato soup with pasta is served hot, with baguette and hot pepper, especially on cold days. Ripe tomatoes make a thick base, while the carrot, celery and pepper stay in the soup among the little stars. I prefer the small stars, so I can get them in the same spoonful as the vegetables. Prep: 25 minutes. Cook: 83 minutes. Total time: 108 minutes. Servings: 6. About 150 kcal and 5 g of protein per serving.

Ingredients

2 kg very ripe tomatoes
2 tablespoons oil
1 large red onion (200 g)
1 clove garlic (5 g)
1500 ml water
2 Knorr cubes
3 medium carrots (240 g)
2 celery stalks (100 g)
2 bell peppers (300 g)
3 tablespoons star-shaped pasta
1 teaspoon salt
1/2 teaspoon ground pepper
10 g fresh basil

Preparation

1. Wash the tomatoes, remove the stems, cut them into halves or quarters and purée them in a food processor. 2. Peel and finely chop the onion and garlic. Heat the oil in a pan and sauté them for 5 minutes, stirring, until the onion is soft. 3. Pour the tomato juice into the pan and simmer over medium heat for 20 minutes, until it thickens. 4. Bring 1500 ml water and the Knorr cubes to a boil in a pot, about 8 minutes. Peel the carrots and cut them into rounds; wash and slice the celery. Add them to the pot and cook for 15 minutes, until tender. 5. Finely chop the peppers after removing the seeds and ribs. Add them to the pot and cook for another 10 minutes, until tender. 6. Pour the tomato sauce into the pot with the vegetables. Add the salt and pepper and cook the soup for 10 minutes. 7. Add the pasta to the pot 15 minutes before the end. Stir often until tender, then add the fresh basil.

Notes

The soup keeps in the fridge for up to 3 days; the pasta absorbs more of the broth, so you can add a little water when reheating. Serve with slices of toast. The little stars can be replaced with 3 tablespoons of orzo, which contains gluten. A food processor makes the juice smoother than crushing the tomatoes with a fork. Choose very ripe, soft tomatoes; if they are watery, let the juice reduce until it thickens.

Frequently asked questions

Can I use canned tomatoes?

Yes. Purée 2 kg whole canned tomatoes and use them instead of the fresh ones; if they have a lot of liquid, let the sauce cook longer, until it thickens.

What should I do if the soup is too salty?

Add 250 ml hot water and cook the soup for another 2 minutes, then taste it before adding any more salt.

What can I use instead of fresh basil?

Use 1 teaspoon dried basil and add it to the pot 5 minutes before the end.