Tomato soup in broth with fusilli pasta, whitened with cream and seasoned with spices, is a perfect soup for the first dinner course. It reminds me of simple, homemade food and that’s exactly what it is. To prepare tomato soup with pasta, start by cooking the chicken broth. Make the broth from a small portion of broth chicken, which mainly consists of small pieces of chicken, which allows them to cook quite quickly. Pour the finished broth through a fine strainer and combine it with the puree, tomato paste, cream and spices. Serve the soup with cooked pasta, sprinkled with freshly chopped parsley. The soup prepared this way is delicious for dinner. I encourage you to try the recipe for tomato soup in broth below. Enjoy.
Ingredients for tomato soup in broth.
- 300 g chicken broth portion
- 1 carrot
- 1 parsnip
- 2 bay leaves
- 1 small leek
- 50 g celeriac root
- 2 allspice berries
- 2 l water
- 2 tablespoons of tomato paste
- 300 ml tomato puree
- 100 ml soup cream
- 1 tablespoon of sun-dried tomatoes with basil and garlic
- 1/4 teaspoon of black pepper
- 1 and 1/2 teaspoon of salt
- fusilli pasta
How to make tomato soup in broth.
Put chicken pieces, carrots, parsley, celeriac root, leek, bay leaves and allspice into a pot. Pour water, bring it to a boil and simmer covered over a low heat for an hour. Pour the broth through a fine strainer, pour it into the pot and add salt, pepper, tomato puree, tomato concentrate, tomatoes with basil and garlic and cream. Bring it to a boil and simmer together over a low heat for 8-10 minutes. Serve the tomato soup with cooked fusilli pasta, sprinkled with freshly chopped parsley.
Good to know when making tomato soup in broth.
Cook the fusilli pasta according to the instructions on its packaging. Instead of pasta, this soup can also be served with cooked rice.
The vegetables added to the broth can be cut and served with the cooked soup. You can do the same with cooked poultry.
Do you like tomato soup? If so, try our recipe for Polish tomato soup with pasta.