Creamy Tomato Alphabet Soup
Having fun with our ABCs! This cozy, creamy tomato-based soup is loaded with fresh vegetables and dinnertime fun. Any small-type pasta will work with this soup. A few favorites include alphabet, small elbows, mini farfalle, mini shells, wagon wheels, ditalini, and orzo, just to name a few.
Cooking with Riccis
2 tbsp Organic Valley butter
1 yellow onion, chopped
2 tsp garlic, minced
1 (28 oz.) can whole peeled tomatoes (in juices)
4 cups chicken broth or vegetable stock
1 tsp salt
1/2 tsp black pepper
1 cup carrots, chopped
1 cup green beans, cut into 1-inch pieces
1 cup cauliflower florets
1 cup Organic Valley Whole Milk
4 oz. alphabet pasta, or other small pasta shape
Organic Valley Shredded Parmesan Cheese
Fresh basil leaves, slivered
Heat butter in a large soup pot over medium heat. Add onions and cook until soft, about 7 minutes, stirring frequently.
Add garlic and stir until fragrant, about 1 minute. Then add tomatoes with their juices, broth, salt and pepper. Stir to combine. Bring to a gentle simmer for 20 minutes stirring occasionally.
Remove from heat. Using an immersion blender, carefully puree tomato mixture. If you don't have an immersion blender, you can use a regular blender by pouring small batches and blending slowly while holding down the blender lid. Return liquid to pot and stir well.
Reheat soup over medium heat and add carrots, green beans, cauliflower florets, and milk. Stir to combine. Simmer uncovered for 25 minutes, stirring occasionally (do not boil).
In a separate pot, cook pasta as instructed on package. It should yield around 2 cups cooked.
To serve, ladle soup into bowls, add desired amount of pasta (approx. 1/2 cup per serving), and top with Parmesan cheese and basil. Store leftover soup and pasta in separate containers and combine when you’re ready to reheat it.