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August 2, 2011
Fresh Tomato Pasta Soup
Heart-warming Soups
Prep time:
15 minutesCook time :
32 to 34 minutes“This was an end-of-summer soup at our house, made with Grandma's juicy, vine-ripened tomatoes.”
Ingredients
Serves 8
- 1 tablespoon olive oil
- 1/2 large onion, chopped
- 1 clove garlic, minced
- 3 pounds fresh tomatoes, coarsely chopped
- 3 cups chicken broth
- 1 tablespoon each minced fresh basil, marjoram and oregano or 1 teaspoon each dried basil, marjoram and oregano
- 1 teaspoon fennel seed
- 1/2 teaspoon black pepper
- 3/4 cup uncooked pastina or other small pasta
- 1/2 cup shredded mozzarella cheese
Directions
1
Heat oil in large saucepan over medium heat. Add onion and garlic; cook and stir until onion is tender. Add tomatoes, broth, basil, marjoram, oregano, fennel seed and black pepper.
2
Bring tomato mixture to a boil; reduce the heat to low. Cover and simmer for about 25 minutes. Remove from heat and cool slightly.
3
Puree tomato mixture in batches in food processor or blender. Return to saucepan; bring to a boil. Add pasta and cook until tender, about 7 to 9 minutes.
4
Transfer the soup to serving bowls and sprinkle with mozzarella. Garnish with fresh marjoram sprigs, if desired.
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Grandma's Secret Tip
Grandma's Secret Tip
The vegetable garden in my grandparents' backyard yielded enough tomatoes to share with neighbors and relatives. When Grandma gave us a basket of her red, sun-warmed tomatoes, she reminded us to store them stem sides down at room temperature, away from direct sunlight. Grandma knew that storing whole tomatoes in the refrigerator would make them lose most of their flavor.
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