Tomato soup with pasta

family favourite healthy low calorie low fat orzo soup tomato

N/A

Serves 2-3

Source

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

Method

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.