Tomato soup is a traditional soup of Polish cuisine. It can be served with rice, noodles, croutons, dumplings or puff pastry peas, and these are just some of the many possibilities. The basis of every tomato soup are tomatoes, which can be fresh, canned or in the form of a concentrate. My favourite type of tomato soup is the one based on fresh tomatoes, but those are not available all year round. In the off-season, I often improve my tomato soup with a bit of tomato paste, I go for canned tomatoes only rarely. Tomato soup can be cooked on broth, vegetable broth or on water. Because tomato soup made on water, despite the addition of carrots and spices, does not have such an intense flavour as the one made with broth, I often add a stock cube to the soup.
My tomato soup with pasta usually contains cream as well. For some reason, I love this creamy version of tomato soup. I do not add cream to it when I make it with rice or dumplings, because I like the taste of broth. The recipe for tomato soup, which you can find below, is very simple, and cooking the soup is quite quick. I hope you will like this tomato soup.
Ingredients for tomato soup with pasta.
- 120 g onion
- 1/2 teaspoon of caraway powder
- 1 and 1/2 teaspoon of salt
- 1/2 teaspoon of pepper
- vegetable cube bouillon
- 1,8 l water
- 150 g carrot
- 500 g fresh tomatoes
- 50 g pasta
- 100 ml soup cream
- 1 tablespoon of butter
- 1 teaspoon of parsley
- 1/2 teaspoon of sweet paprika powder
How to make tomato soup with pasta.
Put the butter into a pot, add the finely chopped onion and fry for 3-4 minutes over a medium heat. Then add the paprika with the caraway seeds and fry for a few seconds. Next, add grated carrot and chopped tomatoes, fry together for 15 minutes. After that time, add water, vegetable cubes, salt, pepper, cream and pasta. Bring it to a boil and simmer for about 8-9 minutes or until the pasta is tender. At the end of cooking, also add the finely chopped parsley.
Good to know when making tomato soup with pasta.
The soup can be cooked on vegetable broth. In such a case, you do not need to add the stock cube and water at all, you can use only the broth itself.
I did not peel the tomatoes, because their peel will soften during cooking. This tomato soup is best made from fresh tomatoes, which can be purchased in season. In the off-season, canned tomatoes or tomato paste can be used.
You can use any type of pasta in this tomato soup. Twigs, stars, filini and thread-type egg noodles will be good.
Do you like tomato soups? If so, try our recipe for Tomato soup with mozzarella and pesto.