Tomato Soup with Pasta and Basil

This is one of my favorite soups. It's loaded with vitamins and tastes great when you're sick or when you're just looking for a comforting soup on a cold night.


3 large very ripe tomatoes (You substitue with 1-2 large cans of whole tomatoes or diced tomatoes if desired & skip the first half of step 1.)
2 Tbsp. olive oil
1 onion, chopped
1 clove garlic, crushed
1 small red pepper, finely chopped
4 cups chicken or vegetable stock
1/4 cup (2 oz) tomato paste
1 tsp. sugar
1/4 cup fresh basil leaves
1 cup shell pasta

1. Score a small cross in the top of each tomato. Plunge the tomatoes into boiling water for 1-2 minutes, then into cold water. Peel the skin down from the cross and discard. Remove the seeds and roughly chop the tomatoes. Heat the oil in a large heavy-based pan and cook the onion, garlie & red pepper, stirring for 10 minutes, or until soft. Add the tomato & cook for another 10 minutes.

2. Add the stock, tomato paste, sugar, salt & pepper to taste. Cover and simmer for 15 minutes. Remove from the heat & add basil leaves. Allow to cool slightly before processing the mixture, in batches, in a food processor or blender until smooth. Return the mixture to the pan & reheat gently.

3. While the soup is cooking, add the pasta to a large pan or rapidly boiling salted water & cook until al dente. Drain, add to the soup and heat through.

Garnish with basil leaves if desired.
Serves 4-6