roast tomato soup with pasta

serves 2-3 prep 10 mins cook 30 mins easy

2 tbsp olive oil
½ onion, finely chopped
1 small carrot, finely chopped
1 celery stick, finely chopped
100ml passata
400g can peeled tomatoes or 4 large ripe tomatoes
vegetable or chicken stock
2 tbsp cream (optional)
100g orzo or soup pasta, cooked until al dente
shaved parmesan, chopped basil or pesto, and breadsticks, to serve

Heat the oil in a saucepan over a low heat. Add the onion, carrot and celery and fry for 8-10 mins until tender, but don't let them brown too much. Add the passata and tomatoes and bring to the boil. Add the stock, 200ml water and a pinch of sugar, then season and simmer for 20 mins. Taste the soup and adjust the seasoning - add more water if you need too. Can be frozen at this point.

Stir in the cream (if using) and the cooked pasta. Spoon into two or three bowls and top with cheese, basil or pesto - or all three.

good to know: healthy low fat low cal 2 of 5-a-day

per serving (3) 187 kcals, fat 8g, saturates 1g, carbs 19g, sugars l0g, fibre 4g, protein 7g, salt 0.5g