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Creamy Tomato Alphabet Soup
The wintry weather has finally arrived in Los Angeles! Along with my excitement over wearing sweaters three days a year (bah doomp boomp) I hanker for thick and creamy soups. The sudden drop in temperature also signals flu season at school, so time to ramp up the vitamin-packed soups to keep the doctor visits away! This recipe epitomizes my love for fresh food fast: quick and easy, and best of all nutritious. Enjoy!
Creamy Alphabet Tomato Soup
1 cup alphabet pasta
1 onion diced
3 cloves garlic, mincedx
1 cup carrots, chopped
2 stalks celery, diced
4 cups vegetable broth
2 x 28-ounce cans of diced plum tomatoes
2 teaspoons dried basil
1 teaspoon dried oregano
1 teaspoon dried parsley
tablespoon of parmesan cheese (optional)
1/2 teaspoon of unbleached sugar (optional)
sea salt and freshly ground black pepper to season
1. Cook the pasta, rinse in cool water, and set aside.
2. Using a soup pot, sauté the onion and garlic for 3 minutes until soft. Add the carrots and celery and sauté for 4 minutes.
3. Add the vegetable broth, tomatoes, basil, oregano, and parsley and bring to a boil. Reduce the heat to low, and simmer for 15 minutes.
4. Turn off the heat, allowing the soup to cool for 10 minutes. Puree the soup in a blender to a creamy consistency and return to the pot. Stir in the parmesan cheese, and season with salt and pepper.
5. Ladle the soup into bowls, and top with alphabet pasta. Stir to incorporate the pasta into the soup and serve.
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