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Recipe of Tomato soup with pasta



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



  • 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



  • STEP 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.

  • STEP 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.


Tomato soup with pasta

Tomato soup with pasta

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