Tomato soup with pasta
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2-3
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- 2 tbsp olive oil
- ½ onionfinely chopped
- 1 small carrotfinely chopped
- 1 celery stickfinely chopped
- 100ml passata
- 400g can peeled tomatoesor 4 large ripe tomatoes
- ½ vegetable or chicken stockmelt or cube
- 2 tbsp cream(optional)
- 100g orzoor soup pasta, cooked until al dente
- shaved parmesanchopped basil or pesto, and breadsticks, to serve
Nutrition: Per serving (3)
- kcal187low
- fat8glow
- saturates1g
- carbs19g
- sugars10g
- fibre4g
- protein7g
- salt0.5g
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.
