Rachael Ray: Tomato Soup
I love Tomato Soup, but I’ve never made it from scratch at home. Thanks to this recipe from Rachael Ray, now I can. That on its own would be enough of a meal for me, but Rach threw in some toasted pasta for a crunchy twist.
Acacia Honey adds a subtle note of sweetness. Passata should be easy to find in the grocery store, and you can refrigerate what you don’t use for your next recipe. “It smells amazing,” she said as she pureed her own batch of soup.
Rach also said you should be able to make this easily in under 30 minutes. This should be a great meal idea for kids and kids at heart.
Rachael Ray: Quick Tomato Soup Recipe with Balsamic Vinegar and Toasted Pasta Ingredients
- 2 tbsp Butter
- 1 chopped rib Celery
- 2 sliced cloves Garlic
- 1 tbsp light Acacia Honey (or use Agave Superfine Sugar)
- 1 28-oz can whole, peeled, hand-crushed San Marzano Tomatoes
- 1 quart Chicken Stock
- minced Parsley
- 1/4 lb Thin Spaghetti (broken into pieces about 1 to 2 inches each)
- 1 chopped Onion
- 2 grated Carrots
- 2 tbsp Balsamic Vinegar
- 2 cups Passata (or use Tomato Puree)
- torn Basil leaves
- 2 tbsp Olive Oil
- Salt & Pepper
Rachael Ray: Quick Tomato Soup with Balsamic Vinegar and Toasted Pasta Recipe Directions
- Melt butter in a skillet on medium heat. Once it foams, stir in the uncooked pasta, toasting for about three minutes.
- Heat olive oil in a Dutch oven on medium or medium high. Add onion, carrots, celery, and garlic; salt and pepper. Cover and cook for six minutes, stirring now and then, to get the veggies tender.
- Uncover the pot. Stir in honey, followed by vinegar. Deglaze.
- Add tomatoes to the pan, plus the stock and passata.
- Use an immersion blender to puree the soup. Alternately, transfer it in batches to a food processor or blender for the puree (return soup to the pot when you’re done, and remember that it’s hot).
- Bring soup to a boil. Then add toasted pasta, simmering about eight minutes, or until tender.
- Serve garnished with basil and parsley.