Tomato Garlic Soup is a good way to use up that last bit of pasta that's not quite enough to make a pasta recipe.
Don't like garlic? I'm afraid this soup isn't for you. And I won't attempt to change your mind.
Perhaps you have a can of diced tomatoes that's been in your pantry for a while. Black Bean and Roasted Tomato Soup is a tamer recipe.
Tomato Garlic Soup
Text and Photo by Jac Kyles Baker
Makes 1 to 2 servings
Ingredients
Preparation
Add garlic and oil to a large microwave safe bowl or casserole dish. Microwave on HIGH for 1 minute.
Carefully remove dish from microwave. Add broth, salt, tomatoes and pasta. Cover dish. Microwave on HIGH for 5 minutes.
Carefully remove dish from microwave. Stir in parsley. Microwave on HIGH for 3 to 5 minutes.
Carefully remove dish from microwave. Cover dish and let stand for at least 10 minutes before serving.** Salt and pepper soup to taste.
*If the canned tomatoes are too acidic for your taste, add a teaspoon or so of sugar. A dash of cream or half and half will also work; add whichever after cooking to avoid curdling.
** Soup will thicken as it cools. Add more water or broth if you prefer a thinner soup.