Photography: Randy Mayor; Styling: Lydia DeGaris-Pursell
6 servings (serving size: about 1 cup)

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.

How to Make It

Step 1

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.

Step 2

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).

Chef's Notes

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Ratings & Reviews

Serve with grilled cheese!

September 05, 2015
As with any tomato soup, you have to make this with grilled cheese! I agree with some of the previous comments that it's a little chunky, but that flavors are great!

my2jlove's Review

August 19, 2013

heddyq's Review

January 27, 2011
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!

MonkeyBrain's Review

January 15, 2009
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.

fabfoodie914's Review

January 13, 2009
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.