1 small Onion (chopped)
120 g Orecchiette
1 small Green Bell Pepper (seeded and chopped)
30 g Butter or Margarine
1 tbsp Flour
1 tbsp fresh Parsley (chopped)
2 tbsp Sour Cream
4 cups Vegetable Broth
2 cups Tomatoes (chopped)
2 tbsp Tomato Puree
1 tbsp Horseradish Sauce
Salt & Pepper to taste
How to make Italian Tomato Soup
In a pan heat the butter. Add onion and green pepper, cover and cook for 5 minutes. To it add flour and then stir.
Add broth, tomato puree, and tomatoes. Simmer for 15 minutes. Puree the soup. Drain it using a sieve.
A salt and pepper as desired. Add pasta 10 minutes before serving.
Garnish with sour cream and serve piping hot.