Fresh Tomato Soup with Pasta
⏳ Time
40 minutes
🥕 Ingredients
10
🍽️ Servings
4
Description
I prepare vegetable broth from previously collected and frozen vegetable scraps, root vegetables, and herb stems. I simmer it for an hour and then strain it.
Ingredients
- Yellow Cherry Tomatoes - 4 pieces
- Olive Oil - 1 tablespoon
- Onion - 1 piece
- Garlic - 1 clove
- Celery salt - 1 stalk
- Chicken Broth - 17 fl oz
- Vermicelli - 1.8 oz
- Salt - to taste
- Ground Black Pepper - to taste
- Parsley - to taste
Step by Step guide
Step 1
Cut the celery into large pieces (about 3 cm), slice the garlic thinly, peel the onion and cut it into 4 parts.
Step 2
In a large pot, pour in a tablespoon of olive oil and add the celery, onion, garlic, and tomatoes. Sauté for 20 minutes over low heat, stirring occasionally, until soft.
Step 3
Let it cool, then transfer to a blender and puree.
Step 4
Strain the puree through a sieve into a clean pot.
Step 5
Add the vegetable broth, place over heat, and bring to a boil.
Step 6
Add the pasta, vermicelli, or any small pasta for soup and cook for 8–10 minutes, until the pasta is done. Season with salt and pepper to taste.
Step 7
Garnish with a sprig of parsley and serve immediately.
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