Tomato soup

After a busy day, this simple vegetable soup with tomatoes and bowtie pasta is one of the first options that comes to mind. It doesn’t require complicated techniques or hard-to-find ingredients, and you can make a big pot for multiple servings. I love that it’s the kind of recipe where you don’t feel like you’re wasting time in the kitchen, yet you still have something tasty and warm on the table.

Quick Info

Total time: about 1 hour
Preparation time: 15-20 minutes
Cooking time: 40-45 minutes
Servings: 6-8
Difficulty: easy
Recipe type: vegetable soup with tomatoes and pasta

Ingredients

4 liters of water
4 grated carrots
1 onion
vegetables for soup (celery, parsley root, parsnip, root vegetables, depending on what you have or prefer)
1 can of tomatoes in juice
1 bag of bowtie pasta (short pasta, about 400 g)
salt, to taste
pepper, to taste

Instructions

1. Prepare the vegetables. Grate the carrots. Chop the onion coarsely or leave it whole if you prefer to remove it after boiling. Cut the other vegetables into small cubes or slices so they cook quickly.

2. In a large pot, add a little oil (optional), then add the carrots, onion, and other vegetables. Sauté them lightly, just enough to get a bit of color and release their aroma, about 5 minutes over medium heat. Don’t overdo it; they don’t need to be fully softened.

3. Add 4 liters of water to the sautéed vegetables and bring everything to a boil. Once it starts boiling, reduce the heat and simmer until the vegetables are nearly cooked. The time depends on how large you cut the vegetables, but it usually takes about 20-25 minutes.

4. When the vegetables are cooked, strain the broth (use a large sieve, being careful of the steam). Return the vegetables to the pot and keep the broth.

5. Add the canned tomatoes to the drained vegetables and pour the broth back in. If the tomatoes are whole, crush them a bit with a spoon. Season with salt and pepper. Let it simmer together for another 10 minutes to meld the flavors.

6. Meanwhile, cook the bowtie pasta separately in salted water according to the package instructions (usually 8-10 minutes, but it depends on the brand). Drain the pasta and rinse it under cold water to prevent sticking.

7. After the tomato soup has simmered for 10 minutes, add the cooked pasta. Stir gently, and the soup is ready.

Why I make this recipe often

It’s quick to make, doesn’t involve complicated steps, and you can use any vegetables you have on hand. It’s hearty without meat and works great when you want a light yet filling soup. There aren’t many dishes to wash, and the soup holds up well the next day.

Tips and Variations

Tips

Don’t leave the pasta in the soup for too long, or it will absorb the broth and become mushy.
If you like, you can add fresh parsley at the end.
The tomatoes can be crushed before adding them to the pot to avoid large chunks.
If you prefer a clearer soup, remove the onion after boiling.

Substitutions

The bowties can be replaced with any other shape of short pasta: shells, penne, or even broken noodles.
If you don’t have canned tomatoes, you can use tomato juice, but adjust the quantity to taste.

Variations

For an even simpler version, you can skip the sautéing step and put the vegetables directly into the boiling water.
You can add a bit of sweet or spicy paprika if you want extra flavor.
If you want a clearer soup, cook the pasta separately and add it only when serving.

Serving Ideas

It goes well with simple croutons or toasted bread.
You can serve it with a bit of sour cream if you want a creamier taste.
A sprinkle of chopped parsley on top when serving can add a nice touch.

Frequently Asked Questions

Can the soup be frozen?

The soup with pasta doesn’t freeze well because the pasta becomes soft upon thawing. If you want to store it in the freezer, freeze only the soup without the pasta and cook fresh pasta when reheating.

How long does it last in the fridge?

It lasts 2-3 days in the fridge, but the pasta will absorb the liquid and become softer. If you know you won’t consume it quickly, keep the pasta separate.

What type of vegetables can I use?

You can use celery, parsnip, parsley root, additional carrots, or anything you have on hand for soup. There’s no need for exact quantities; adjust according to your preference.

Is the soup suitable for children?

Yes, it’s quite mild and doesn’t have problematic ingredients. If you’re cooking for small children, you can leave out the pepper or use very little.

Nutritional Values

Estimation for one serving (approximately 400 ml of soup, with vegetables and pasta):

Calories: 160-180 kcal
Protein: 4-5 g
Carbohydrates: 33-35 g
Fat: 1-2 g
Fiber: 3-4 g

Values may vary depending on the amount of pasta used and how much vegetable you add. The soup is quite low in fat and moderate in carbohydrates.

Storage and Reheating

It keeps well in the fridge for 2-3 days, but the pasta absorbs the broth and becomes softer. If you want it to have a good texture the next day, keep the pasta separate and add it only when serving. Reheat over low heat to avoid mushy pasta. Freezing with pasta is not recommended.

 Ingredients: 4 liters of water, 4 grated carrots, 1 onion, vegetables for soup, 1 can of tomatoes in juice, 1 bag of bowtie pasta, salt, pepper

 Tags:  tomato soup noodle soup