Soup recipe for 2-3 people, takes only 30 mins; recipe has olive oil, onion, carrot, celery stick, passata, tomato, chicken stock, cream, orzo and parmesan.
Tomato soup with pasta
Course: Soup
Servings
2 - 3
servings
Prep time
10 mins
Ingredients
- Parmesan: shaved parmesan, chopped basil or pesto, and breadsticks, to serve
- Olive Oil: 2 tbsp olive oil
- Onion: 1/2 onion, finely chopped
- Tomato: 400g can peeled tomatoes or 4 large ripe tomatoes
- Carrot: 1 small carrot, finely chopped
- Orzo: 100g orzo or soup pasta, cooked until al dente
- Celery Stick: 1 celery stick, finely chopped
- Passata: 100ml passata
- Chicken Stock: 1/2 vegetable or chicken stock melt or cube
- Cream: 2 tbsp cream (optional)
Directions
- Heat the oil in asaucepanover 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.
- 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.
