John Myers
Tomato Soup with Pasta
The perfect tomato soup with pasta recipe with a picture and simple step-by-step instructions.
- 600 g Tasty tomatoes
- 1 piece Onion red, approx. 70 gr.
- 1 Bit Garlic
- 1 shot Extra virgin olive oil
- 2 tbsp Brown raw sugar
- 500 ml Tomatoes happened
- 125 ml White wine dry
- 250 ml Vegetable broth
- 4 piece Bay leaves
- Ground cumin
- Salt
- Black pepper from the mill
- 3 piece Oregano sprigs
- Paprika powder
- Dried tomato flakes
- Creme fraiche Cheese
- Pasta to your taste
- Oregano leaves
- Remove the stalks from the tomatoes and roughly chop the fruit. Peel and finely dice the onion and garlic.
- Heat the olive oil and sauté the onion garlic cubes, sprinkle with the sugar and let everything caramelize. Then add the tomatoes and sauté them vigorously for about 5 minutes. Now deglaze with the white wine, the vegetable stock and the tomatoes, season a little with salt & pepper & cumin (season carefully with the cumin !!!), add the oregano stalks and let everything simmer gently on a low heat for half an hour. Then fish out the oregano stalks.
- 3rd tip … if you like it piece-wise (like me ..;))), you can put the pasta in the soup pot and simmer “al dente” there, if you don’t, you can do as under point 4 described further ……
- In the meantime, boil the pasta “al dente” and then drain it and keep it warm. Pluck the oragano leaves from the stems.
- Now puree the soup finely and season again with the spices and only now with the paprika.
- Put some pasta in the soup cup, pour the hot soup over it, add a dollop of crème fraîche and sprinkle with a few oragano leaves and dried tomato flakes and now ….. enjoy your meal …..
- Note on the dried tomato flakes …. a new product from a spice dealer, is great for sauces, soups etc … if you don’t know it … address with me …
- I thank @ Labionda74 for the nice picture of the cooking, I was very happy about it ….;))
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