Fresh Tomato pasta Soup

By carvalhohm

Ingredients

• 1 tablespoon olive oil
• 1 ⁄2 cup chopped onion
• 1 clove garlic, minced
• 3 pounds fresh tomatoes (about 9 medium), coarsely chopped
• 3 cups vegetable or chicken broth
• 1 tablespoon minced fresh basil
• 1 tablespoon minced fresh marjoram or 1 teaspoon dried
• marjoram
• 1 tablespoon minced fresh oregano
• 1 teaspoon whole fennel seeds
• 3 ⁄4 teaspoon salt
• 1 ⁄2 teaspoon freshly ground black pepper
• 3 ⁄4 cup uncooked rosamarina, orzo or other small pasta
• 1 ⁄2 cup (2 ounces) shredded mozzarella cheese
• Shredded fresh basil (optional)

Details

Adapted from kitchenaid.com

Preparation

Step 1

1 Set KitchenAid® Multi-Cooker to Soup setting. Heat oil on Soup/Step 1. Add onion; sauté 5 minutes or until onion is tender. Add garlic; sauté 30 seconds.

2 Press button for Soup/Step 2. Add tomatoes, broth, minced basil, marjoram, oregano, fennel seeds, salt and pepper; bring to a boil.

3 Press button for Soup/Step 3; cover and cook 25 minutes. Turn off Multi-Cooker and remove insert to heatproof surface. Cool soup to room temperature.

4 Purée soup in batches in KitchenAid® food processor or blender. Return to Multi-Cooker; bring to a boil on Boil/Steam setting. Add pasta; cook 7 to 9 minutes or until tender. Sprinkle with cheese and shredded basil, if desired.

Makes 8 servings