Homemade Alphabet Soup
A simple homemade alphabet soup made with a smooth tomato and vegetable broth and tiny alphabet-shaped pasta. An easy family meal for kids who prefer their vegetables out of sight.
Equipment
- blender
Ingredients
- ¾ cup tomato passata
- 1 leek cleaned
- 1 carrot peeled
- 1 onion peeled
- 5 garlic cloves peeled
- 2 bay leaves
- 1 carton chicken broth 900ml
- 5 cups water
- 1 cup dried alphabet pasta
- salt to taste
- lemon juice optional, for serving
Instructions
- Add the chicken broth and water to a large pot and bring to a boil.5 cups water, 1 carton chicken broth
- Add the leek, carrot, onion, garlic cloves, and bay leaves. Cook for approximately 30 minutes, or until all the vegetables are very soft.1 leek, 1 carrot, 5 garlic cloves, 2 bay leaves, 1 onion
- Remove the bay leaves. Take out both bay leaves and discard them.
- Transfer the cooked vegetables to a blender with approximately 1 cup of the broth and the tomato passata. Blend until completely smooth, following your blender's safety instructions for hot liquids.¾ cup tomato passata
- Pour the blended mixture back into the pot and stir it into the remaining broth.
- Bring the soup back to a boil. Add the dried alphabet pasta and cook according to the package directions, until tender.1 cup dried alphabet pasta
- Taste the soup and add salt as needed, keeping in mind the salt may already present in the chicken broth.salt
- Ladle into bowls and add a squeeze of lemon juice if desired.lemon juice
Notes
Remove the bay leaves before blending.
Taste before adding salt, since the salt content of chicken broth varies by brand.
The soup is best served soon after the pasta cooks because the pasta continues to absorb liquid as it sits.
Add a little extra water or broth when reheating leftovers if the soup has thickened.
Nutrition
Calories: 130kcal | Carbohydrates: 27g | Protein: 4g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Cholesterol: 0.003mg | Sodium: 32mg | Potassium: 296mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2115IU | Vitamin C: 8mg | Calcium: 38mg | Iron: 1mg
