Meals and Courses

Tomato Soup with Pasta Shapes

cook 20 mins
  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 1 carrot, peeled and finely chopped
  • 1 celery stick, finely chopped
  • 2 teaspoons tomato purée
  • 400 g (13 oz) can chopped tomatoes
  • 1 teaspoon sugar
  • 250 ml (8 fl oz) hot vegetable stock
  • handful of basil leaves, chopped
  • 100 g (3 1/2 oz) alphabet pasta
  • salt
  • Heat the oil in a large saucepan, add the vegetables and cook for 5 minutes until softened. Add the tomato purée, tomatoes, sugar and stock and bring to the boil. Reduce the heat, then simmer for 12 minutes.
  • Stir in the basil, then remove the pan from the heat. Using a stick blender, whizz together to form a smooth soup.
  • Meanwhile, cook the pasta in a large saucepan of salted boiling water for 2 minutes less than directed on the pack instructions. Drain, then stir into the soup and return to the heat.
  • Simmer for another couple of minutes or until the pasta is cooked through. Ladle into serving bowls.
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