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Fresh Tomato pasta Soup

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Rate this recipe 4.5/5 (2 Votes)

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

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