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Roast tomato soup with pasta served in a bowl and garnished with cheese and basil

Tomato soup with pasta

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2-3

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

  • Freezable
  • Healthy
Nutrition: Per serving (3)
HighlightNutrientUnit
low inkcal187
low infat8g
saturates1g
carbs19g
sugars10g
fibre4g
protein7g
salt0.5g
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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.

RECIPE TIPS
PACK IT UP

To make a packed lunch, pour the soup into a flask, and drop the toppings on top. Serve with breadsticks on the side. 

Goes well with

Recipe from Good Food magazine, May 2018

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Overall rating

A star rating of 4.3 out of 5.15 ratings
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