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

Tomato soup with pasta

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(13 ratings)

Prep: 10 mins Cook: 30 mins


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

Nutrition and extra info

  • Freezable
  • Healthy

Nutrition: Per serving (3)

  • kcal187
  • fat8g
  • saturates1g
  • carbs19g
  • sugars10g
  • fibre4g
  • protein7g
  • salt0.5g
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  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • ½ onion, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 small carrot, finely chopped



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 1 celery stick, finely chopped
  • 100ml passata
  • 400g can peeled tomatoes or 4 large ripe tomatoes



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • ½ vegetable or chicken stock melt or cube
  • 2 tbsp cream (optional)



    Fresh unpasteurised milk quickly separates and the fat rises to the top. This fat layer is then…

  • 100g orzo or soup pasta, cooked until al dente
  • shaved parmesan, chopped basil or pesto, and breadsticks, to serve



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…


  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.

  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.

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Comments, questions and tips

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3rd Jul, 2019
A great recipe, especially if you have a sore throat! Very soothing and tasty, I used normal sized bow tie pasta and ladled the soup over the top. I blitzed half the soup in a blender to give it a smoother finish and omitted the cream. Yum!
7th Nov, 2018
Quality soup! Added basil and grated parmesan to serve (didn’t use cream). Also stuck in a few celery leaves. Highly recommend.
thomasbw's picture
6th Aug, 2018
Superb. Chucked in some roasted red peppers and used a mixture cherry and tinned tomatoes as I was doubling the quantities. Blended lightly with a stick blender and chucked in some sourced cream before serving with some green pesto. Didn’t include the pasta. Lively and rich and creamy. Very easy and very satisfying.
2nd Apr, 2020
If you wanted to try the roasted tomato version you mention in a previous response, do you just roast fresh tomatoes with some olive oil before adding?
24th May, 2018
How can this soup be called roast tomato when the tomatoes are not roasted?
goodfoodteam's picture
4th Jun, 2018
Thanks for pointing this out. During the recipe development there was a step which involved roasting tomatoes but it was then simplified to reduce time and effort. Unfortunately we forgot to change the name which we've now done. Apologies for the confusion!
2nd May, 2018
Are you supposed to blend the soup before adding the pasta?
goodfoodteam's picture
8th May, 2018
Thanks for your question. No, you do not need to blend the soup.
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