Tomato Soup Pasta
Equipment
- 1 Large pot
- 1 Medium saucepan
- 1 Wooden spoon
- 1 colander
- 1 Chef's knife
- 1 Cutting board
Ingredients
- 200 grams pasta of choice
- 1 tablespoon olive oil
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 400 grams canned tomatoes
- 1 cup vegetable or chicken broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup heavy cream
- 1/4 cup grated Parmesan cheese
- fresh basil leaves for garnish
Instructions
- Fill a large pot with water and bring to a boil over high heat.
- Add pasta to the boiling water and cook according to package instructions until al dente.
- Meanwhile, heat olive oil in a medium saucepan over medium heat.
- Add chopped onion and sauté until translucent.
- Stir in minced garlic and cook for an additional minute.
- Pour in canned tomatoes and broth, then add dried basil, oregano, salt, and pepper.
- Bring the mixture to a simmer and let it cook for 10 minutes.
- Use a wooden spoon to break down the tomatoes as they cook.
- Stir in heavy cream and cook for another 2 minutes.
- Drain the pasta using a colander and return it to the pot.
- Pour the tomato soup mixture over the pasta and mix well.
- Stir in Parmesan cheese until fully combined.
- Serve hot, garnished with fresh basil leaves.
Notes
For a richer flavor, you can add a splash of balsamic vinegar to the tomato soup mixture. If you prefer a smoother sauce, use an immersion blender to puree the soup before adding the cream. Adjust the seasoning to your taste, and feel free to add more cheese or herbs as desired.
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