Fresh Tomato pasta Soup

Photo by Helen (#1) C.
Adapted from kitchenaid.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from kitchenaid.com

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)

Directions

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

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