Prep 15 mins
Cook 12 mins
A lovely tummy warming tomato soup, in no time. from Cooking Light.
- 2 tablespoons butter
- 1 cup chopped onion
- 1 cup chopped carrot
- 1⁄3 cup chopped celery
- 1 1⁄2 cups vegetable broth or 1 1⁄2 cups chicken broth
- 1 teaspoon dried basil
- 1⁄4 teaspoon black pepper
- 1 (28 ounce) can diced tomatoes, undrained
- 2 cups cooked alphabet pasta, divided (about 1 cup uncooked)
- 1 cup 2% low-fat milk
- Melt the butter in a saucepan over medium high heat.
- Add onion, carrot and celery, saute 4 minutes or until tender.
- Add broth, basil, pepper and tomatoes, bring to boil, reduce heat, simmer 15 minutes.
- Stir in 1/2 cup pasta.
- Remove from heat, let stand 5 minutes.
- Place half of the tomato mixture in a blender and process until smooth.
- Pour pureed soup into a large bowl, repeat procedure with remaining tomato mixture.
- Return pureed soup to pan; stir in remaining pasta and milk.
- Cook over medium high heat 2 minutes or until thoroughly heated, stirring frequently, do not boil.
This was o.k., but I think I'll try it without blending it.
I thought this tasted good, but wasn't very visually appealing. The texture was way too thick. It was like a pudding consistancy. I then added 1 extra cup of broth. It still was pretty thick, and you couldn't really even see the alphabet pasta. I think this recipe needs more blended tomatoes and maybe to simmer. Thanx for posting this.