Tomato Cream Soup with Pasta
A hearty and delicate cream soup. It is recommended to use small pasta shapes. This quantity of ingredients is calculated for 4-6 servings.
- Total cooking time
- not set
- Number of servings
- 4
- Recipe difficulty
- 3 / 5
Ingredients
for 4 servings
- canned peeled tomatoes 850 g
- pasta 100 g
- onion 150 g
- garlic clove 2 clove
- carrot 100 g
- greens to taste
- salt
- pepper
- vegetable oil
Instructions
Step 1 of 12
Finely chop the onion.
Step 2 of 12
Finely chop the garlic.
Step 3 of 12
Grate the carrot on a medium grater.
Step 4 of 12
Chop the greens.
Step 5 of 12
Peel the tomatoes.
Step 6 of 12
Lightly sauté the garlic and onion in vegetable oil in a pot.
Step 7 of 12
Add the carrot. Sauté lightly.
Step 8 of 12
Add the tomatoes along with the juice. Stew for 5–7 minutes.
Step 9 of 12
Add the greens, add salt and pepper. Stew for 2–3 minutes. If the soup is too thick, you can pour in a little boiled water (I added 100 ml).
Step 10 of 12
Strain the mixture through a sieve or blend with a blender.
Step 11 of 12
Cook the pasta separately until done (according to the package instructions). Drain the water.
Step 12 of 12
Pour the soup back into the pot. Add the pasta and stir.