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Ingredientes
- 3 lrg very ripe tomatoes (1.5 lb) (or possibly 1-15 ounce can liquid removed tomatoes, minced)
- 2 Tbsp. extra virgin olive oil
- 1 x onion, finely minced
- 1 clv garlic, finely minced
- 1 sm red bell pepper, finely minced
- 4 c. chicken or possibly vegetable stock
- 1/4 c. tomato paste
- 1 tsp sugar
- 1/4 c. fresh basil leaves
- 1 c. conchiglie (shell pasta) or possibly macaroni
Direcciones
- Peel, seed, and roughly chop tomatoes. Heat the oil in a large, heavy based pan and cook the onion, garlic and red pepper, stirring for 10 min, or possibly till soft. Add in the tomato and cook for another 10 min.
- Add in the stock, tomato paste, sugar and salt and pepper to taste.
- Cover and simmer for 15 min. Remove from heat and add in the basil leaves. Allow to cold slightly before processing the mix in batches, in a food processor or possibly blender till smooth. Return to pan and reheat gently.
- While soup is cooking, cook the pasta al dente. Drain, add in to the soup and heat through. Garnish with basil leaves.
- Note: Make sure you add in the basil after cooking so you do not lose the flavor.
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