– **Title**: Creamy Tomato Pasta Soup
– **Ingredients**:
– 2 tablespoons olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 can (28 oz) crushed tomatoes
– 4 cups vegetable broth
– 1 teaspoon dried basil
– 1 teaspoon dried oregano
– Salt and pepper to taste
– 1 cup small pasta (like macaroni or ditalini)
– 1/2 cup heavy cream
– 1/4 cup grated Parmesan cheese (plus more for serving)
– Fresh basil leaves for garnish
– **Instructions**:
1. Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
2. Stir in the minced garlic and cook for an additional minute until fragrant.
3. Pour in the crushed tomatoes and vegetable broth, then add the dried basil, dried oregano, salt, and pepper. Bring the mixture to a simmer.
4. Once simmering, add the pasta. Cook according to package instructions until al dente, typically about 8-10 minutes.
5. Reduce the heat to low and stir in the heavy cream and Parmesan cheese. Mix until smooth and creamy.
6. Taste and adjust seasoning if necessary. Serve hot, garnished with fresh basil and extra Parmesan cheese if desired.
Key Ingredients & Substitutions
Pasta: The recipe calls for penne pasta, which holds the sauce well. If you’re out of penne, feel free to use rotini or fusilli as they’re great at catching all that delicious flavor.
Olive Oil: This adds healthy fats and flavor, but you can swap it with butter for a richer taste, or even use avocado oil for a unique twist.
Onion: A medium onion is perfect here, but if you’ve got shallots or green onions, those work too. They add a different flavor that can brighten the soup.
Crushed Tomatoes: Instead of crushed tomatoes, you can use diced tomatoes or even tomato puree, though the texture will slightly differ. Canned tomatoes are always easier!
Heavy Cream: For a lighter option, use half-and-half or even coconut milk for a dairy-free version. Just note that it may change the flavor a tad!
Parmesan Cheese: If you don’t have Parmesan, Pecorino Romano can be a nice substitute with a sharper taste. Or try nutritional yeast for a vegan option.
How Do I Make Sure My Soup Has the Right Consistency?
Getting the perfect consistency for your soup is all about balancing your liquids. Here’s how to do it:
- Start by sautéing onions and garlic until fragrant; this builds flavor.
- When adding broth, use vegetable for a lighter taste or chicken for something richer. Adjust the amount based on how thick or soupy you want it.
- Cook your pasta directly in the soup. This not only cooks the pasta but also thickens the broth as the pasta releases some starch.
- Finally, stir in the heavy cream gradually for creaminess without overwhelming the soup. If it’s too thick, add a splash more broth.
How to Make Creamy Tomato Pasta Soup
Ingredients You’ll Need:
For the Soup:
- 1 cup uncooked penne pasta
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- ½ cup grated Parmesan cheese, plus more for serving
- Fresh parsley or basil for garnish (optional)
How Much Time Will You Need?
This creamy tomato pasta soup will take about 30 minutes to prepare and cook. You’ll spend about 10 minutes prepping the ingredients and around 20 minutes cooking everything together. It’s a quick and comforting meal!
Step-by-Step Instructions:
1. Sauté the Onions:
Start by heating the olive oil in a large pot over medium heat. Once the oil is warm, add the chopped onion. Cook the onion for about 5-7 minutes, stirring occasionally, until it becomes translucent and soft. This will add a nice flavor base to your soup.
2. Add Garlic:
Next, add the minced garlic to the pot. Cook it for an additional minute, stirring it around until it gets fragrant. Be careful not to burn the garlic, as this can make it taste bitter!
3. Mix in the Tomatoes and Broth:
Now, stir in the crushed tomatoes and your choice of vegetable or chicken broth. Bring this mixture to a simmer. You’ll start to see bubbles rising to the surface, which means it’s ready for the next step.
4. Cook the Pasta:
Once it’s simmering, add the uncooked penne pasta to the pot. Cook it according to the package instructions, usually around 10-12 minutes, until it’s al dente—meaning it still has a little bite to it. Stir occasionally to prevent sticking.
5. Make it Creamy:
Once the pasta is cooked, reduce the heat to low. Now it’s time to stir in the heavy cream, dried basil, and dried oregano. Keep stirring until everything is well combined and creamy. This adds rich flavor and a nice texture!
6. Season and Add the Cheese:
Season your soup with salt and pepper to taste. Then, sprinkle in the grated Parmesan cheese and stir until it melts into the soup, making it even more delicious and creamy.
7. Serve and Garnish:
Your creamy tomato pasta soup is ready to eat! Serve it hot in bowls, topped with a little extra Parmesan cheese and fresh parsley or basil if you like. Enjoy your cozy and flavorful dish!
Can I Use Different Types of Pasta?
Absolutely! You can substitute penne pasta with other types like fusilli, rotini, or even gluten-free pasta. Just be sure to adjust the cooking time according to the package instructions for the pasta you choose.
How Can I Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. For best results, reheat on the stove over low heat, adding a splash of broth or water if the soup has thickened too much.
Can I Make This Soup Vegan?
Yes! To make it vegan, simply replace the heavy cream with coconut cream or a plant-based cream, and use vegetable broth instead of chicken broth. Additionally, omit the Parmesan cheese or use a vegan cheese alternative.
What Should I Do If the Soup is Too Thick?
If you find your soup is thicker than you’d like, just add a bit more broth or water until you reach your desired consistency. Stir well and reheat gently, if necessary.
