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Recipe by Cooking with Riccis

We are self-taught chefs who love getting messy experimenting in the kitchen. We have a passion for fine foods and the creative challenge of cooking together.

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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.

4 servings
2 tbsp Organic Valley butter
Yellow Onions
1 yellow onion, chopped
Yellow Onions
A head of garlic with a clove on the side.
2 tsp garlic, minced
A head of garlic with a clove on the side.
One and a half red tomatoes.
1 (28 oz.) can whole peeled tomatoes (in juices)
One and a half red tomatoes.
chicken broth
4 cups chicken broth or vegetable stock
chicken broth
A small bowl of salt.
1 tsp salt
A small bowl of salt.
½ 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
alphabet pasta
4 oz. alphabet pasta, or other small pasta shape
alphabet pasta
Organic Valley Shredded Parmesan Cheese
Fresh Bunch of Basil
Fresh basil leaves, slivered
Fresh Bunch of Basil


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.
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