In my household, as far as soups go, I do not have the luxury of opting for any shortcuts like using store bought bouillon/soup cubes which can save a hell lot of time. Arjun loves soups and I try to make a soup at least once in a fortnight and it has to be from scratch. Usually, I just make a plain tomato soup for him but recently my kids have taken a sudden affinity to pasta.
Earlier they used to prefer only the noodles and did not much care for any other pasta, So I too stuck to the good old noodles and did not waste my time by venturing into different types of pasta recipes but all that changed thanks to their class mates. As they see the other kids bringing pasta in their lunch boxes, they too wanted to have at home. So first I made a mac and cheese for them, which they loved very much.
When I made the herb and cheese monkey bread for the We Knead to Bake group, Arjun wished that he had a bowl of soup to enjoy that bread. Usually I make a thin tomato soup for him, So when I once again tried the Pull Apart Bread, I made the soup creamier and a bit thick so that both of them together would make a wholesome satisfying meal for the kids.
Oh boy!!, the combo was just perfect, the cheesy, spicy Garlic smoked tomato dip pull apart bread when dunked into the bowl of creamy rich tomato soup with the pasta adding more bite was an experience that you would not want to miss out for anything.
Tomato Pasta Soup
Prep time: 5 mins | Cook time: 15 mins | Serves: 4
Pasta – 1/2 cup (I used spiral)
Tomato – 4
Onion – 1
Garlic – 4 cloves
Carrot, small – 1
Bay leaf – 1
Mixed herbs (dry) – 1 tsp
Vegetable stock – 4 cups
Cinnamon powder – 1/4 tsp
Kashmiri red chili powder or red chili flakes – 1/2 tsp
Black pepper powder – 1 tsp
Salt – to taste
Olive oil – 2 tsp
Chop onion and carrots. Blanch tomatoes, peel off the skin and crush lightly with your hands.
Heat a pressure cooker.
Add olive oil, bay leaf, chopped onions, garlic, carrots and cook over low flame till the onions turn translucent.
Add crushed tomatoes, cinnamon powder, 1/2 cup water, close with lid and over low flame cook for 2 whistles.
After the pressure releases, cool, remove the bay leaf and transfer to a blender and blitz coarsely. I leave it out to be chunky.
Transfer the blitzed soup to a sauce pan. Add vegetable stock, kashmiri red chili powder or red chili flakes, black pepper, mixed herbs, uncooked pasta and salt.
Mix well, cook over high flame and bring it to a boil.
Reduce the flame and let it simmer for 8 to 10 mins. Check if the pasta is cooked properly, else cook for 2 to 3 more mins.
Take the pan off the stove. Top with fresh herbs or grated cheese.
Serve this tomato pasta soup in individual bowls and with any bread of your choice for a wholesome meal.
1. instead of vegetable stock you can use chicken broth or store bought soup cubes.
2. Instead of cinnamon powder, you can use the stick but it will be difficult to fish it out.
3. You can also grate cheese on top before serving.
4. Feel free to use any variety of pasta.
5. I used the hybrid variety of tomato, so there were few seeds in it. You can also blanch the tomatoes before cooking it.