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Tomato soup with pasta

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

  • Prep: 10 mins
    Cook: 30 mins
  • Serves 2-3
  • Easy
  • Serves 2-3
  • Easy
  • Calories 187
  • Carbohydrates 19
  • Saturated Fat 1
  • Sugar 10
  • Protein 7
  • Fat 8
  • Fibre 4
  • Salt 0.5

Nutrition per serving

  • Calories 187
  • Carbohydrates 19
  • Saturated Fat 1
  • Sugar 10
  • Protein 7
  • Fat 8
  • Fibre 4
  • Salt 0.5

Ingredients

  • 2 tbsp olive oil
  • ½ onion, finely chopped
  • 1 small carrot, finely chopped
  • 1 celery stick, finely 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 parmesan, chopped basil or pesto, and breadsticks, to serve

Tip

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. 

Method

  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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