Creamy Tomato Pastina Soup Recipe

Transform your ordinary tomato soup into something extraordinary with this velvety tomato pastina soup recipe. This elevated version combines the nostalgic comfort of tiny pasta stars with rich, roasted tomatoes and a touch of cream for a luxurious bowl that bridges the gap between sophisticated dining and cozy comfort food.

What Makes This Recipe Special

• Roasted tomatoes for deeper flavor
• Silky smooth texture with tiny pasta stars
• Ready in under 45 minutes
• Vegetarian-friendly
• Perfect for meal prep

Ingredients

For the Roasted Tomatoes:

• 2 lbs Roma tomatoes, halved
• 1 red bell pepper, quartered
• 8 garlic cloves, unpeeled
• 3 tablespoons extra virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon dried oregano
• Sea salt and freshly cracked black pepper

For the Soup Base:

• 2 tablespoons butter
• 1 large sweet onion, finely diced
• 2 carrots, finely diced
• 1 tablespoon tomato paste
• 4 cups vegetable broth
• 1 (14 oz) can of San Marzano whole peeled tomatoes
• 1 cup pastina (tiny star pasta)
• 1/2 cup heavy cream
• 1/4 cup fresh basil leaves
• 1 Parmesan rind (optional)
• Pinch of red pepper flakes
• Salt and pepper to taste

For Garnish:

• Fresh basil chiffonade
• Shaved Parmesan
• Drizzle of extra virgin olive oil
• Cracked black pepper

Tips for Tomato Pastina Soup

• Roast extra tomatoes and freeze them for future use
• Use an immersion blender for easier cleanup
• Toast the pasta before adding it to develop a nutty flavor
• Save Parmesan rinds in your freezer specifically for soups

Instructions

1. Preheat oven to 400°F (200°C). On a large baking sheet, arrange tomatoes and bell pepper cut-side up. Add unpeeled garlic cloves. Drizzle with olive oil and balsamic vinegar, sprinkle with oregano, salt, and pepper.
2. Roast for 25-30 minutes until tomatoes are caramelized and garlic is soft. Let cool slightly, then peel garlic.
3. In a Dutch oven, melt some butter over medium heat. Incorporate the onion and carrots, sautéing until they are softened and the onion becomes translucent (about 8-10 minutes).
4. Stir in tomato paste and cook until it darkens slightly, about 2 minutes.
5. Add roasted vegetables, canned tomatoes, and broth. Drop in the Parmesan rind if using. Bring to a gentle simmer and cook for 15 minutes.
6. Remove the Parmesan rind. Blend until smooth and creamy using an immersion blender, or transfer to a standard blender.
7. Return to heat and add pasta. Cook for 6-8 minutes until pasta is tender.
8. Stir in heavy cream and fresh basil. Season with salt and pepper to taste.

Creative Variations

• Make it dairy-free by substituting coconut cream
• Add roasted red peppers for extra sweetness
• Stir in baby spinach for added nutrients
• Top with crispy garlic breadcrumbs

How to Store Tomatoes Pastina Soup

• Refrigerate for up to 5 days
• Freeze without cream for up to 3 months
• When reheating, thin with broth if needed

Nutrition Information

(Per serving, makes 6 servings)

• Calories: 295
• Protein: 8g
• Carbohydrates: 32g
• Fiber: 6g
• Fat: 16g
• Vitamin C: 85% DV
• Vitamin A: 70% DV
• Iron: 10% DV

Charlotte’s Notes

This creamy tomato pastina soup elevates the humble tomato soup to new heights. The combination of roasted tomatoes and tiny pasta creates a perfect balance of flavors and textures that’s both sophisticated and comforting—looking for more pastina inspiration? Try our Beef Pastina Soup, classic Italian Pastina Soup, comforting Chicken Pastina Soup, or traditional Pastina Soup.

The secret to this soup’s success lies in the roasted tomatoes – take advantage of this step! The caramelization adds a depth of flavor that can’t be achieved any other way. Make a double batch of roasted tomatoes and keep them on hand for an even quicker preparation next time. You can check more information on Tomato Pastina Soup at YummyToddlerFood.