Creamy Italian-Style Tomato Soup
From: Mylene, Drummondville, Quebec, Canada
Comments: An excellent heart-warming soup to on a freezing January evening.
Servings: 4
  • 1 [28-ounce] can undrained whole tomatoes
  • 2 teaspoons [10 mL] vrigin olive oil
  • 3 cloves garlic, finely chopped
  • 1 small yellow onion, chopped [approximately 1/2 cup - 125 mL]
  • 2 cups [500 mL] chicken broth
  • 1 medium carrot, peeled then chopped
  • 3/4 cup [190 mL] celery dices
  • 4 ounces [113 g] pasta noodles such as tiny shells or elbow macaroni
  • 2 tablespoons [30 mL] freshly chopped parsley
  • 1/4 teaspoon [1 mL] freshly ground black pepper
  • Freshly chopped parsley, to garnish
  • Into a strainer, drain tomatoes over a small bowl; reserve tomatoes and juice separately.
  • Into the bowl of a blender or a food processor, puree drained tomatoes.
  • Into a casserole, heat olive oil over medium-low heat.
  • Soften together chopped garlic and onion stirring often for approximately 2 minutes.
  • Stir in tomato puree.
  • Leave to simmer over low heat stirring from time to time, for 10 minutes.
  • Stir in reserve drained tomato juice, chicken broth, chopped carrot, celery dices, pasta noodles, 2 tablespoons [30 mL] freshly chopped parsley and freshly ground black pepper.
  • Leave soup to simmer until vegetables are soft yet still a little crunchy, for 25 to 30 minutes.
  • Serve soup, topped with freshly chopped parsley.