Tomato soup with pasta

• olive oil↗2 tbsp tbsp
• onion↗½

  finely chopped

• small carrot↗1

  finely chopped

• celery stick↗1

  finely chopped

• passata↗100ml ml
• peeled tomatoes↗400g can g

  or 4 large ripe tomatoes

• vegetable or chicken stock½

  melt or cube

• cream↗2 tbsp tbsp

  (optional)

• orzo↗100g g

  or soup pasta, cooked until al dente

• shaved parmesan

  chopped basil or pesto, and breadsticks, to serve

Step-by-step instructions

1. 1

   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.

2. 2

   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.