Tomato et Pasta Soup

tomato et pasta soup

Tomato et Pasta Soup

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Servings: 4
Calories: 483


  • 2 oz unsalted butter
  • 1 large onion chopped
  • 1 pint vegetable stock
  • 2 lb Italian plum tomatoes skinned and roughly chopped
  • pinch of bicarbonate of soda baking soda
  • 8 oz dried fusilli
  • 1 tbsp caster superfine sugar
  • 1/4 pint double heavy cream
  • salt and pepper
  • fresh basil leaves to garnish


  • Melt the butter in a large pan, add the onion and fry for 3 minutes, stirring. Add 300 ml (1/2 pint) 1 1/4 cups of vegetable stock to the pan, with the chopped tomatoes and bicarbonate of soda (baking soda). Bring the soup to the boil and simmer for 20 minutes.
  • Remove the pan from the heat and set aside to cool. Puree the soup in a blender or food processor and pour through a fine strainer back into the saucepan.
  • Add the remaining vegetable stock and the fusilli to the pan, and season to taste with salt and pepper.
  • Add the sugar to the pan, bring to the boil, then lower the heat and simmer for about 15 minutes.
  • Pour the soup into a warm tureen, swirl the double (heavy) cream around the surface of the soup and garnish with fresh basil leaves. Serve immediately.
Calories: 483 kcal
Carbohydrates: 59 g
Protein: 10 g
Fat: 24g
Saturated Fat: 14 g
Trans Fat: 1 g
Cholesterol: 71 mg
Sodium: 502 mg
Potassium: 730 mg
Fiber: 5 g
Sugar: 13 g
Vitamin A: 2931 IU
Vitamin C: 33 mg
Calcium: 64 mg
Iron: 1 mg
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