Roast tomato soup with pasta

SERVES 2-3 PREP 10 mins COOK 30 mins EASY

2 tbsp olive oil

½ onion, finely chopped

1 small carrot, finely chopped

1 celery stick, finely chopped 100ml passata

400g can peeled tomatoes or 4 large ripe tomatoes

½ vegetable or chicken stock melt or cube 2 tbsp cream (optional)

100g orzo or soup pasta, cooked until al dente shaved parmesan, chopped basil or pesto, and breadsticks, to serve

1 Heat the oil in a saucepan over a low heat. Add the onion, carrot and celery and fry for 8-10 mins until tender, but don’t let them brown too much. Add the passata and tomatoes and bring to the boil. Add the stock, 200ml water and a pinch of sugar, then season and simmer for 20 mins. Taste the soup and adjust the seasoning – add more water if you need too. Can be frozen at this point.

2 Stir in the cream (if using) and the cooked pasta. Spoon into two or three bowls and top with cheese, basil or pesto – or all three.

GOOD TO KNOW healthy • low fat • low cal • 2 of 5-a-day

PER SERVING (3) 187 kcals • fat 8g • saturates 1g • carbs 19g • sugars 10g • fibre 4g • protein 7g • salt 0.5g

pack it up

To make a packed lunch, pour the soup into a flask, and drop the toppings on top. Serve with breadsticks on the side.