Soups are mostly served in the Philippines during cold and rainy days. But do you consider the weather to make a soup? I don’t. I can eat soup anytime of the day at any season – hot or cold.
I was craving for something with tomato for several days. It can be pasta or a soup. But since I have already satisfied my craving for pasta, I knew it was the soup that my tummy was looking for. On the same day of my craving, I saw this soup from Liz and I thought I have to make it on that day or the next day. And yes, I made it on the next day.
Tomato Corn Pasta Soup
- 2 tbsp olive oil
- 2 tbsp onion, finely chopped
- 4 cloves garlic, crushed
- 500ml diced plum tomatoes*
- 3 tablespoons tomato paste blended with 2 tablespoons water
- 1 cups corn kernels, drained
- 1 cup carrots, diced
- 4-6 cups vegetable broth
- 1 cup cooked pasta (al dente), kept warm (I used macaroni)
- 4 spring onions,sliced
- Salt and freshly ground pepper to taste
- In a pot with medium heat, heat olive oil. Add onions and garlic, saute until fragrant.
- Add diced tomatoes, tomato paste blended in water and cook for 5 minutes. Add corn, carrots, vegetable broth and bring to a boil Simmer for 10 minutes.
- Add cooked pasta and cook for another 5 minutes.
- Season with salt and pepper.
If you feel that the soup is too thick, add broth and adjust the seasoning.
Since I didn’t have canned tomatoes on hand, I diced my own tomatoes. But this is not required, by all means get yourself canned tomatoes. 😉
I was supposed to try fresh egg noodles but it was not available in our local grocery store. And macaroni is the only pasta I had. I don’t have the willpower to go out to buy other kind of pasta as I really feel the need of making this soup at that exact moment. Haha!
Anyway, the soup was really good and it really satisfied my craving! Thanks a lot for sharing this delicious soup, Liz. 🙂