Tomato Soup With Pasta

11 Ingredients

1 clove garlic, finely chopped
1 1/2 cup full-cream milk, warmed
1tablespoons tomato paste
1 red capsicum, thinly sliced
1 carrot, coarsely grated
1 onion, finely chopped
2 cup salt-reduced chickenstock
800grams can diced tomatoes
1tablespoons olive oil
1teaspoons caster sugar
1 cup dried pasta small shells

Nutrition per serving

7% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 3

Heat oil in a large sauté pan over medium heat. Add onion and garlic. Cook, stirring, for 5 minutes or until onion is soft. Stir in carrot, capsicum and tomato paste. Cook, stirring for a further minute. Add tomatoes, sugar and stock. Bring to the boil, reduce heat to low. Simmer, uncovered for 10 minutes. purée with a stick blender for 2-3 minutes or until completely smooth. Pour through a sieve placed over a clean pan, pressing down on solids.

Step 2 of 3

Meanwhile, cook pasta in a large saucepan of boiling water, according to packet directions until tender. Drain.

Step 3 of 3

Add pasta to soup, bring to a simmer, and simmer gently for 2-3 minutes. Add milk, stirring constantly, until just heated through. Tip 1: If your soup is over-heated the milk will curdle. You can add 1 teaspoon of bicarbonate of soda with the milk to prevent curdling. Tip 2: For a spicy soup, add 1 coarsely chopped long red chilli or 1/2 teaspoon dried chilli flakes with the tomato paste. Omit milk and serve with a dollop of sour cream. Tip 3: Swap shells for short angel hair pasta. Swap capsicum for zucchini.