Servings: 2
Ingredients
- 3 cups chicken or vegetable broth ~710 ml
- 3 teaspoons tomato paste
- 1/4 cup heavy cream
- Salt to taste
- Pasta any soup-suitable type, approximately 2 oz or 55g per person
Instructions
- Broth Preparation: Boil the broth and mix in tomato paste. Adjust sourness with extra tomato paste, keeping in mind that heavy cream (that will make the flavor milder) will be added later.3 cups chicken or vegetable broth, 3 teaspoons tomato paste
- Pasta Cooking: In a separate pot, boil water, add salt, and cook pasta (up to 2 oz per person) following the instructions on the label until soft. Drain and set aside.Salt, Pasta
- Cream Addition: Turn off the soup heat, let it cool for a minute, then gradually stir in heavy cream. Pre-warm the cream if you're worried it'll curdle and adjust the amount of heavy cream based on the broth's fat content (the fatter the broth, the less heavy cream you need).1/4 cup heavy cream
- Seasoning Adjustments: Post-cream, tweak the flavor with additional tomato paste for sourness, extra cream for reducing sourness, or salt if too bland. Salt is especially helpful for homemade broth, which often is undersalted.
- Serving: Pour the seasoned soup over the prepared pasta and serve immediately.
Tried this recipe?Comment below or tag your snaps @definitelynotachefblog or #madewithdnac!