Tomato Soup With Pasta And Basil Recipe

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Servings: 1

Ingredients

  • 3 lrg very ripe tomatoes (1.5 lb) (or possibly 1-15 ounce can liquid removed tomatoes, minced)
  • 2 Tbsp. extra virgin olive oil
  • 1 x onion, finely minced
  • 1 clv garlic, finely minced
  • 1 sm red bell pepper, finely minced
  • 4 c. chicken or possibly vegetable stock
  • 1/4 c. tomato paste
  • 1 tsp sugar
  • 1/4 c. fresh basil leaves
  • 1 c. conchiglie (shell pasta) or possibly macaroni

Directions

  1. Peel, seed, and roughly chop tomatoes. Heat the oil in a large, heavy based pan and cook the onion, garlic and red pepper, stirring for 10 min, or possibly till soft. Add in the tomato and cook for another 10 min.
  2. Add in the stock, tomato paste, sugar and salt and pepper to taste.
  3. Cover and simmer for 15 min. Remove from heat and add in the basil leaves. Allow to cold slightly before processing the mix in batches, in a food processor or possibly blender till smooth. Return to pan and reheat gently.
  4. While soup is cooking, cook the pasta al dente. Drain, add in to the soup and heat through. Garnish with basil leaves.
  5. Note: Make sure you add in the basil after cooking so you do not lose the flavor.

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