On chilly autumn afternoons, nothing warms more than a good bowl of creamy tomato soup and a grilled cheese sandwich. Puréed alphabet pasta, instead of cream, thickens the soup in this version.
2 tablespoons butter
1 cup chopped onion
1 cup chopped carrot
1/3 cup chopped celery
1 1/2 cups vegetable broth
1 teaspoon dried basil
1/4 teaspoon black pepper
1 (28-ounce) can diced tomatoes, undrained
2 cups cooked alphabet pasta (about 1 cup uncooked pasta), divided
1 cup 2% reduced-fat milk
How to Make It
Melt the butter in a saucepan over medium-high heat. Add onion, carrot, and celery; sauté 4 minutes or until tender. Add broth, basil, pepper, and tomatoes, and bring to a boil. Reduce heat; simmer 15 minutes. Stir in 1/2 cup pasta. Remove from heat; let stand 5 minutes.
Place half of tomato mixture in a blender, and process until smooth. Pour puréed soup into a large bowl. Repeat procedure with remaining tomato mixture. Return puréed soup to pan; stir in remaining pasta and milk. Cook over medium-high heat 2 minutes or until thoroughly heated, stirring frequently (do not boil).
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