Hot soup, perfect for cooler fall evenings but,with garden fresh tomatoes it still has the flavors of summer.
This is a first course in our 7-Day Weekly Menu Plan (the 6-Day Plan doesn’t include starters)…
But you could add some country bread and a bit of cheese for a light lunch or supper.
I used vermicelli, but any small pasta would work. Or you could use spaghetti, breaking it into 1″ (2.5cm) lengths.
Fresh Tomato and Garlic Soup
Preparation and cooking time: 35 minutes
Ingredients:
- 2 garden ripe tomatoes
- 1/2 onion
- 4 cloves garlic
- 2 tsp olive oil
- 2 cups chicken stock
- 1/4 cup very small pasta – vermicelli, broken spaghetti
- 1 tbs snipped fresh basil
- 1 tbs snipped fresh parsley
- 1 tsp balsamic vinegar
An easy late summer soup with lots of fresh flavors
Instructions:
- Finely chop onion and garlic.
- Sauté in medium saucepan in olive oil over medium heat until soft and transparent, 7 – 10 minutes.
- Peel tomatoes and chop roughly.
- Add tomatoes to onion and garlic and sauté for 5 minutes.
- Add chicken stock and pasta, cover and simmer over low heat for about 15 – 20 minutes, depending on pasta, stirring every few of minutes so pasta doesn’t stick.
- Remove from heat, add herbs, vinegar and serve.
Note: To peel tomatoes blanch in boiling water for 30 seconds, then plunge into cold water. Peels should slip off easily.
For more light soup recipes, both hot and cold, have a look at First Course Soups.
For heartier fare, check out Soups and Stews.
I love the fact that this soup isn’t puréed. I’m not a fan of tomato soup in general, but I think I’d really enjoy this version.
This soup was excellent!
The Mom Chef, I prefer my soup to be chunky, too. Some are nice puréed – but not all of them all the time LOL
Thanks Stacy!