Name: Hearty Tomato and Pasta Soup
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 8 Portionen
Ingredients: 2 cups beef broth; 2 cups chicken broth; 4 cups vegetable broth; 0.5 can fire-roasted diced tomatoes; 0.5 piece medium tomato, cored and halved; 0.5 piece medium white onion, roughly chopped; 2 cloves garlic, peeled; 1 tsp chicken soup base; 1 tbsp grapeseed oil; 7 ounce fresh mint leaves, lightly crushed; 0.5 tsp dried oregano; 0.5 tsp ground cumin; 1 piece medium zucchini, diced; 1 pinch salt

Cook Time

35 min

Servings

Difficulty

Easy

Prep Time

25 Min

This Thermomix® recipe for Hearty Tomato and Pasta Soup is ready in 35 min and yields 8 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This hearty tomato and pasta soup is a comforting and flavorful meal, perfect for a chilly evening. I've been making this soup for years, and it's always a hit with my family. The combination of vegetable, beef, and chicken broths creates a rich base, while the fire-roasted tomatoes add a touch of smokiness. The zucchini adds a nice bit of freshness. It's a great way to use up leftover vegetables, and it's ready in under an hour. Feel free to add a dollop of sour cream or a sprinkle of cheese for extra richness.

Ingredients (14 ingredients)

2 cups beef broth
2 cups chicken broth
4 cups vegetable broth
0.5 can fire-roasted diced tomatoes
0.5 piece medium tomato, cored and halved
0.5 piece medium white onion, roughly chopped
2 cloves garlic, peeled
1 tsp chicken soup base
1 tbsp grapeseed oil
7 ounce fresh mint leaves, lightly crushed
0.5 tsp dried oregano
0.5 tsp ground cumin
1 piece medium zucchini, diced
1 pinch salt

Preparation (5 steps)

Combine Broths

Combine 2 cups beef broth, 2 cups chicken broth, and 2 cups vegetable broth in a large pot. Bring to a simmer over medium heat on the stove.

Blend Tomato Mixture

Thermomix® Setting

1 min 30 sec/Speed 8

Add the remaining 2 cups vegetable broth, ½ (14 ounce) can fire-roasted diced tomatoes, ½ medium tomato (cored and halved), ½ medium white onion (roughly chopped), 2 cloves garlic (peeled), and 1 teaspoon chicken soup base to the Thermomix bowl. Blend for 1 minute 30 seconds/Stufe 8.

Sauté Pasta and Spices

Heat 1 tablespoon grapeseed oil in a 10-inch frying pan over medium-high heat on the stove. Add fideo pasta and cook, stirring constantly, until golden brown, about 2 minutes 30 seconds. Stir in ½ teaspoon dried oregano and ½ teaspoon ground cumin. Hold a 6-inch strainer over the pan and pour in the blended tomato mixture. Quickly stir the sizzling mixture with a wooden spoon so it doesn't stick or burn; continue stirring for 1 minute. Discard any tomato solids left in the strainer.

Combine and Cook

Pour the fideo-tomato mixture into the simmering broth. Increase heat to high on the stove and cook for about 5 minutes. Reduce heat to medium-high and stir in 1 medium zucchini (diced) and 1 pinch salt. Cook until fideo is tender yet firm to the bite, about 2 minutes more.