TOMATO SOUP WITH PASTA

Tomato soup with pasta image

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

Provided by Lulu Grimes

Categories Lunch, Soup, Starter, Supper

Time 40m

Yield Serves 2-3

Number Of Ingredients 10

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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

Steps:

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.
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.

Nutrition Facts : Calories 187 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 10 grams sugar, Fiber 4 grams fiber, Protein 7 grams protein, Sodium 0.5 milligram of sodium