Knowing that I have to be very careful with any dish that has a tomato in it you are probably surprised to find a soup with a tomato base. Because one of my favorite soups used to be tomato basil with pasta and vegetables, I decided to try different combinations until I found some way I could have this soup again. I believe I have found it. You can adjust this recipe if you like a thinner soup with more broth by adding an extra can of vegetable broth. Increase the herbes to taste. This will dilute the tomato soup, however. You can also make your own choice of mixed vegetables.
Tomato Pasta Soup with Fresh Basil
1/2 cup elbow macaroni, cooked (measure out 1/2 cup of macaroni and cook it)
1 10 3/4 oz. can condensed tomato soup
2 14.5 oz. cans vegetable broth
1 cup mixed vegetables, canned, frozen, or fresh
1 cup carrots, peeled, sliced
1 tsp. oregano
1 tsp. Italian seasoning
2 tblsp. finely chopped fresh basil
salt and pepper to taste
Prepare macaroni and set aside. In a saucepan stir tomato soup, broth, and seasonings except basil. Add in vegetables and simmer until the vegetables are crisp/tender.
Gently mix in macaroni and basil and heat thoroughly. Serve with warm, crispy bread.
Since it has been cold, next weeks recipe is another soup: Cream of wild rice soup. See you next time and keep warm.
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