Ingredients for Italian Tomato Soup A La Mama
- 1 tbsp butter
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 3 tbsp flour
- 6 cups beef broth
- 2 (14.5 ounce) cans crushed tomatoes
- 1 (6 ounce) can tomato paste
- 1 1/2 cups orecchiette pasta
- 1 tsp prepared horseradish
- salt and freshly ground black pepper, to taste
- 1/2 cup sour cream
- 1/4 cup fresh parsley, chopped
- 2 cloves garlic, minced
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How to Make Italian Tomato Soup A La Mama
- Melt butter in a large pot or Dutch oven over medium heat.
- Add minced garlic, chopped onion, and green pepper. Cook, covered, for 5 minutes, stirring occasionally, until softened.
- Stir in flour and cook for 1 minute, stirring constantly.
- Gradually whisk in stock, crushed tomatoes, and tomato paste. Bring to a simmer.
- Reduce heat to low, cover, and simmer for 15 minutes, stirring occasionally.
- OPTIONAL: For a smoother soup, carefully puree a portion or all of the soup using an immersion blender or by transferring to a regular blender in batches. Alternatively, leave as is for a heartier broth. If pureeing, pass through a fine-mesh sieve for extra smoothness.
- Return soup to the pot (if pureed). Season with salt and pepper to taste.
- Add pasta and stir. Simmer for 10 minutes, or until pasta is cooked through, stirring occasionally.
- Stir in horseradish (if using).
- Garnish with a dollop of sour cream and fresh parsley.
- Serve immediately with crusty garlic and mozzarella bread.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
21g
Fat
23g
Carbs
10g
