Stock Market Rally
Hearty Carrot and Tomato Chicken Soup with Pasta and Garlic Oil Finish
45 minutes
Serves 4
DinnerItalianGluten-freeNut-freeShellfish-freeSoy-free
Herb's take
Inspired by rustic Italian countryside cooking, this comforting soup blends carrots, passata, and chicken stock, then gets a last-minute garlic oil flourish that puts it over the top. You'll master blooming garlic for maximum flavor and learn why pasta belongs in your soup, not just next to it.
Ingredients
Yield
4
Instructions
- 01In a large pot over medium-low heat, add 2 tablespoons olive oil and the sliced garlic. Cook gently until the garlic is golden and very fragrant, about 2-3 minutes, then use a slotted spoon to remove the garlic chips and set aside.
- 02Increase the heat to medium and add the diced carrots to the pot. Season with 1 teaspoon kosher salt and half the pepper. Sauté until the carrots start to soften and take on a bit of color, about 6-7 minutes.
- 03Stir in the chicken stock and passata, scraping up any browned bits from the pot. Bring to a simmer.
- 04Add the dried pasta and simmer, stirring occasionally, until the pasta is just al dente and the carrots are tender, about 10-12 minutes.
- 05Taste the soup and add the remaining 1/4 teaspoon salt and more pepper if desired.
- 06Remove from heat and stir in 1 tablespoon olive oil for body, then ladle the soup into bowls.
- 07Top each bowl with a sprinkle of parsley, a shower of Parmesan, and a scatter of crispy garlic chips. Serve hot, with crusty bread if you’re feeling extra rustic.
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