Creamy Tomato Soup with Pasta

Ingredients

850 g Tomatoes in their own juice

100 g Pasta

150 g Onion

2 cloves Garlic

100 g Carrots

Herbs to taste

Salt to taste

Pepper to taste

Vegetable oil

Finely chop the onion and garlic. Grate the carrots on a medium grater. Chop the herbs. Peel the tomatoes.

Lightly fry the onion and garlic in a saucepan with vegetable oil. Add the carrots and fry briefly.

Add the tomatoes (with their juices) and simmer for 5-7 minutes. Add the herbs, season with a little salt and pepper, and simmer for 2-3 minutes. If the soup is too thick, add a little boiled water.

 Remove the soup from the heat and puree in a blender or strain through a sieve. Cook the pasta separately until done (as directed on the package). Drain.

Pour the soup into a saucepan, add the pasta, stir, and serve.

Enjoy!