Photography: Randy Mayor; Styling: Lydia DeGaris-Pursell
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).
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
My family loves this soup. Three of my kids will not eat soup and they all had seconds... so much for leftovers! I have made it with and without the chicken broth and with diced and crushed tomatoes and did not noticed a difference. On the regular menu in this house!
This is a very tasty and simple soup that is great for a cold winter day. I served it for dinner with grilled sharp cheddar on sourdough bread with apple slices. I will make it again, but I do agree with the previous reviewer that the consistency is a bit more chunky than I had hoped for.
Ultimately, I loved the flavor of this soup. I was not, however, thrilled with the consistency. Even after I put it through the food processor, it was still pretty chunky. I would have liked a smoother consistency with the same flavor like a traditional tomato soup. I will definitely make it again and either use a blender or an emulsifier to get a better texture. One other note, I thought the alphabet pasta used to thicken the soup was a good idea, but the extra pasta at the end may have been overkill and unnecessary carbs as they kind of get lost in the thickness and dark color of the soup anyway. The kids did like the soup which is always a bonus.
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.