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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 120.0
  • Total Fat: 1.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 448.9 mg
  • Total Carbs: 25.6 g
  • Dietary Fiber: 4.0 g
  • Protein: 4.1 g

View full nutritional breakdown of Tomato Soup calories by ingredient
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Tomato Soup

Submitted by: PEARL3884

Introduction

This great tomato soup with orzo comes from my friend Jesi's cookbook originally. You can also substituterisoni pasta for the orzo. This great tomato soup with orzo comes from my friend Jesi's cookbook originally. You can also substituterisoni pasta for the orzo.
Number of Servings: 4

Ingredients

    750g roma (plum) tomatoes
    3 sticks of celery, washed and trimmed
    1 large brown onion
    1 1/2 cups reduced salt vegetable stock
    4 cloves garlic
    1 tbsp reduced salt tomato paste
    1 tsp sugar (this helps counteract the acidity of the tomatoes)
    Salt and pepper, to taste
    80g risoni pasta (or orzo, whichever you have handy)

Directions

1. Cut a cross into the base of the tomatoes and blanch so you can slip off the skins. Roughly chop tomatoes, celery, onion and garlic.

2. Heat a little olive oil in a pot over a medium flame, then add the chopped vegetables and saute for 5 minutes and then place the lid on the pot and simmer for 20-30 minutes, or till the celery is soft. Pour cooked veg into a blender and blitz till it has become a smooth puree, then press through a sieve to remove any tough fibres that will ruin the texture of the soup.

3. Add the strained puree back to the pot and stir through the stock, tomato paste, salt, sugar and pepper. Once it is well combined, add the risoni and bring the pot to a simmer over medium heat, cooking till the pasta has gone soft.

4. Serve piping hot, with a decent hunk of crusty bread for mopping up the soup.


Number of Servings: 4

Recipe submitted by SparkPeople user PEARL3884.






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