Cream of Tomato Soup with Acini Di Pepe
Rich, velvety, and brimming with comforting flavors, Cream of Tomato Soup with Acini Di Pepe is an upgraded classic that’s as satisfying as it is simple to make. This recipe combines the tangy sweetness of slow-simmered tomatoes, aromatic garlic, and onions with the creamy decadence of heavy cream for a luxurious texture. The addition of Acini Di Pepe pasta, tiny pearls of al dente goodness, adds a delightful bite and makes each spoonful hearty and filling. Perfect for a chilly evening, this quick 40-minute recipe is designed to impress with its balance of bright tomato flavors and subtle herbaceous notes from dried basil. Garnish with fresh herbs for a pop of color, and serve with crusty bread for a cozy, restaurant-quality meal at home. Perfect for searchers looking for creamy tomato soup recipes with pasta, this dish offers the perfect blend of nostalgia and gourmet flair.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 2 minced garlic cloves
- 28 ounces canned whole peeled tomatoes
- 4 cups vegetable broth
- 1 teaspoon sugar
- 1 teaspoon dried basil
- 1 cup heavy cream
- 1 cup Acini Di Pepe pasta
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
- 2 tablespoons, chopped (optional for garnish) fresh parsley or basil leaves
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté until softened, about 5 minutes. Add the minced garlic and cook for an additional 1 minute, until fragrant.
Pour in the canned tomatoes with their juices, vegetable broth, sugar, and dried basil. Stir to combine.
Bring the mixture to a simmer and let it cook gently for 20 minutes to allow the flavors to meld.
Using an immersion blender, blend the soup directly in the pot until smooth. Alternatively, transfer the soup to a blender in batches and blend until smooth, then return it to the pot.
Stir in the heavy cream and season with salt and black pepper to taste. Let the soup simmer gently for another 5 minutes.
In a separate small pot, bring salted water to a boil. Cook the Acini Di Pepe pasta according to package instructions until al dente, then drain.
Add the cooked Acini Di Pepe to the tomato soup and stir to combine.
Ladle the soup into bowls, garnish with chopped parsley or basil (if using), and serve warm with crusty bread or a side salad.
Nutrition Facts
Calories |
2482 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.4 g | 156% | |
| Saturated Fat | 54.7 g | 274% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 5687 mg | 247% | |
| Total Carbohydrate | 289.3 g | 105% | |
| Dietary Fiber | 34.3 g | 122% | |
| Total Sugars | 61.6 g | ||
| Protein | 53.2 g | 106% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 364 mg | 28% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 3501 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
