Friday, June 4, 2010

The simple way of making tomato soup


The summer with its abundance of fresh vegetables and a relaxed pace makes me want to simplify cooking. So, here is a really simple, one-pot way of making a light fresh tomato soup with plenty of vegetables and some small pasta. Tasty!

1 small can fire-roasted tomatoes
1/2 cup of water
handful of fresh or frozen corn
1/2 zucchini, cubed
asparagus
carrots
cauliflower
handful fresh spinach
4-5 green olives, sliced
1/2 ts Rapunzel vegetable broth in a jar
1 garlic clove, minced
1 ts agave nectar
1/2 TB creme fraiche
fresh oregano, thyme and basil, chopped
1-2 oz small-shaped pasta

In a soup pot, pour in the tomatoes. Add all the other ingredients, stir, bring to a boil and then simmer on low-medium heat for 8 min until pasta is al dente.

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