Tomato soup with little pasta

Tomato soup with little pasta

Şehrİye Çorbası

By
From
Turkish Fire
Serves
4
Photographer
Alicia Taylor

When we were little kids and got sick, the first thing my mother did was make this soup. Simple and nourishing, this soup is equally enjoyable for dinner or lunch.

Ingredients

Quantity Ingredient
3 large vine-ripened tomatoes
1 1/2 tablespoons olive oil
1 tablespoon tomato paste
1 litre chicken stock or water
110g rice-shaped pasta
30g finely chopped flat-leaf parsley
crusty bread, to serve

Method

  1. Put the tomatoes in a food processor and blend to a smooth purée. (You can peel the tomatoes first, if you wish, but I don’t bother doing this.) Set aside.
  2. In a saucepan, heat the olive oil over a medium heat. Add the tomato paste and fry for a few minutes, then add the tomato purée and cook for a few more minutes. Stir in the stock, then season with sea salt and freshly ground black pepper. Bring to the boil.
  3. Stir in the pasta and parsley. Bring to a simmer and cook for 7–10 minutes, or until the pasta is tender.
  4. Serve hot, with crusty bread.
Tags:
Turkish
Fire
Sevtap
Yuce
Turkey
European
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