TOMATO CURRY SOUP RECIPES

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TOMATO & PASTA SOUP RECIPE - BBC GOOD FOOD



Tomato & pasta soup recipe - BBC Good Food image

Make our simple, budget-friendly tomato, pasta and chickpea soup in just 30 minutes. This easy, vegetarian family meal is healthy and even low fat

Provided by Miriam Nice

Categories     Dinner, Main course

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield 4

Number Of Ingredients 11

2 tbsp olive oil
1 onion, chopped
2 celery sticks, chopped
2 garlic cloves, crushed
1 tbsp tomato purée
400g can chopped tomatoes
400g can chickpeas
150g orzo or other small pasta shapes
700ml vegetable stock
2 tbsp basil pesto
crusty bread, to serve

Steps:

  • Heat 1 tbsp olive oil in a large saucepan. Add the onion and celery and fry for 10-15 mins, or until starting to soften, then add the garlic and cook for 1 min more. Stir in all the other ingredients, except for the pesto and remaining oil, and bring to the boil.
  • Reduce the heat and leave to simmer for 6-8 mins, or until the pasta is tender. Season to taste, then ladle into bowls.
  • Stir the remaining oil with the pesto, then drizzle over the soup. Serve with chunks of crusty bread.

Nutrition Facts : Calories 349 calories, FatContent 12 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 45 grams carbohydrates, SugarContent 9 grams sugar, FiberContent 8 grams fiber, ProteinContent 12 grams protein, SodiumContent 0.6 milligram of sodium

ROASTED TOMATO SOUP - BBC GOOD FOOD



Roasted Tomato Soup - BBC Good Food image

A hearty yet simple tomato soup, full of flavour and fresh vegetables. The flavours work very well with a side of cheesy garlic bread. Suitable for vegans and vegetarians. Serves 4 as a starter and 2 as a meal in itself.

Provided by Ilonav83

Total Time 1 hours 40 minutes

Prep Time 10 minutes

Cook Time 1 hours 30 minutes

Yield Serves 4

Steps:

  • Preheat the oven to 220C, then cut the tomatoes, pepper, sweet potato, and onion into large chunks and bruise the garlic cloves.
  • Arrange all the ingredients on a roasting tin and coat them in olive oil, followed by the oregano and basil, and season with salt and pepper.
  • Place the roasting tin in the pre-heated oven for 30 minutes.
  • Take the roasted vegetables out of the oven and pour into a large pot. Add the thyme, vegetable stock, and tomato paste. Bring to a boil then lower the heat and let simmer with lid on for about an hour.
  • Use a hand mixer to blitz the vegetables into a smooth, thick soup and garnish as you like.

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