The crisp fall air has finally arrived! With the fall chill comes my inspiration for those yummy, hearty transitional foods that carry us through winter. I, of course, am extremely cold natured, so I could reasonably eat soup any day of the year. Mike, however, refuses to eat soup if he is even the slightest bit warm. This tomato soup is his absolute favorite, so after he excitedly declared yesterday that soup weather had arrived, I knew this recipe would be my first stop.
This soup could not be easier to put together. Sometimes I like to puree it (before I add the noodles of course), and sometimes I leave it chunky – you really can’t go wrong either way. For something a little more decadent, try adding a splash of heavy cream and some chopped fresh basil. Yum!
* 2 tbsp. olive oil
* 1 yellow onion, finely diced
* 2 garlic cloves, minced
* 1 (28 oz) can crushed tomatoes
* 32 oz (4 cups) chicken stock
* 1 c. ditalini, orzo, or star pasta
* salt, pepper
* parmesan cheese, for garnish
In a large pot or dutch oven, heat olive oil over medium heat and add onions. Saute the onions for five minutes or so, until soft. Add the garlic and saute one minute. Add the tomatoes and chicken stock and season with salt and pepper. Bring the soup to a boil, then reduce heat to medium low and simmer for 15 minutes or so. Meanwhile, prepare the pasta according to package directions. Add the cooked pasta to the soup and serve, garnished with Parmesan. Enjoy!