Imagine a steaming bowl of Tomato Macaroni Soup, its savory aroma filling your kitchen with warmth and comfort.
This easy-to-make dish is like a cozy hug in a bowl, perfect for those chilly evenings when you crave something indulgent yet simple.
As the ingredients meld together, the soup transforms into a rich, creamy delight, with tender macaroni soaking up the flavorful broth.
Let’s bring this delightful dish to life!
Kitchen Tools Required
- 1 large pot
- 1 stirring spoon
- 1 knife
- 1 cutting board
- 1 measuring cup
- 1 ladle
Ingredients
- 2 tablespoons olive oil
- 1 cup onion, chopped
- 2 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 4 cups chicken or vegetable broth
- 1 cup elbow macaroni
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/4 cup heavy cream
- 1/4 cup Parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped
Cook & Prep Time
To efficiently manage your time while preparing and cooking Tomato Macaroni Soup, here’s a suggested timeline that incorporates prep work, cooking activities, and additional time for reading:
- Reading and Preparation (5 minutes)
- 0:00 – 0:05 minutes: Read through the entire recipe to familiarize yourself with the steps and ingredients. Gather all the necessary ingredients and equipment.
- Prep Work (5 minutes)
- 0:05 – 0:10 minutes:
- Chop 1 cup of onion.
- Mince 2 cloves of garlic.
- Measure out the olive oil, crushed tomatoes, broth, elbow macaroni, salt, black pepper, basil, oregano, heavy cream, Parmesan cheese, and fresh parsley.
- Cooking (25 minutes)
- 0:10 – 0:13 minutes: Heat 2 tablespoons of olive oil in a large pot over medium heat.
- 0:13 – 0:17 minutes: Add the chopped onion and minced garlic to the pot and sauté for 3-4 minutes until the onion is translucent.
- 0:17 – 0:18 minutes: Stir in the crushed tomatoes and bring to a simmer.
- 0:18 – 0:20 minutes: Pour in the chicken or vegetable broth and bring back to a simmer.
- 0:20 – 0:32 minutes: Add the elbow macaroni, salt, black pepper, basil, and oregano to the pot. Cook for 10-12 minutes, stirring occasionally, until the macaroni is tender.
- 0:32 – 0:34 minutes: Stir in the heavy cream and let the soup simmer for another 2 minutes.
- Resting and Serving (5 minutes)
- 0:34 – 0:39 minutes: Remove the pot from heat and let the soup rest for 5 minutes.
- 0:39 – 0:40 minutes: Ladle the soup into bowls and garnish with grated Parmesan cheese and chopped fresh parsley.
Adjust the timing as needed based on your pace and preferences.
Recipe Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and minced garlic to the pot and sauté for 3-4 minutes until the onion is translucent.
Stir in the crushed tomatoes and bring to a simmer.
Pour in the chicken or vegetable broth and bring back to a simmer.
Add the elbow macaroni, salt, black pepper, basil, and oregano to the pot.
Cook for 10-12 minutes, stirring occasionally, until the macaroni is tender.
Stir in the heavy cream and let the soup simmer for another 2 minutes.
Remove the pot from heat and let the soup rest for 5 minutes.
Ladle the soup into bowls and garnish with grated Parmesan cheese and chopped fresh parsley.
Serving Tips
- Crusty Bread: Pair the soup with a warm, crusty baguette or sourdough for dipping.
- Grilled Cheese Sandwich: Complement the soup with a classic grilled cheese for a comforting meal.
- Side Salad: Serve with a light green salad to add freshness and balance to the meal.
- Garlic Bread: Enjoy with garlic bread to enhance the savory flavors of the soup.
- Crackers: Offer a side of crunchy crackers for added texture and a quick bite.
Storage
To store Tomato Macaroni Soup, allow it to cool.
Then transfer to an airtight container.
Refrigerate for up to 3 days.
Or freeze for up to 3 months.
Reheat before serving.
Freezing
To freeze Tomato Macaroni Soup, let it cool completely.
Then transfer to airtight containers or freezer bags.
Label with the date.
Freeze for up to three months.
Reheating
Reheat Tomato Macaroni Soup gently on the stovetop over low heat, stirring occasionally.
Add a splash of broth if needed.
Avoid boiling to maintain the soup’s creamy texture.
Final Thoughts
Tomato Macaroni Soup is a comforting and flavorful dish that’s perfect for any occasion.
With its simple ingredients and straightforward preparation, it’s an easy recipe that even novice cooks can master.
The combination of tomatoes, macaroni, and aromatic herbs creates a deliciously satisfying meal.
Whether you’re serving it as a starter or a main course, this soup is sure to impress.
Don’t forget to experiment with the optional red wine or red pepper flakes for added depth and spice.
Enjoy this warm, hearty soup with family and friends for a delightful dining experience.
Frequently Asked Questions
Can I Substitute the Elbow Macaroni With Another Type of Pasta?
Absolutely, you can substitute elbow macaroni with any similar-sized pasta like ditalini or small shells. Guarantee you maintain a similar cook time to achieve al dente texture. Adjust simmering time if using larger pasta varieties.
Is There a Vegan Version of This Soup Available?
Yes, you can make it vegan. Swap chicken broth with vegetable broth. Use a plant-based cream and cheese alternative. Confirm pasta is egg-free. Sauté onions and garlic, simmer, and season as usual for delicious results.
What Can I Use Instead of Heavy Cream for a Lighter Option?
Substitute heavy cream with 1/4 cup of unsweetened almond milk or coconut milk for a lighter option. Maintain the soup’s creamy texture by adding a tablespoon of flour to thicken slightly while ensuring a smooth consistency.
Does This Soup Work Well With Gluten-Free Pasta?
Yes, you can substitute gluten-free pasta seamlessly. Opt for your preferred gluten-free elbow macaroni. Cook it until al dente, as it may cook faster. Monitor closely and adjust the cooking time to maintain texture.
How Can I Make This Soup Spicier?
To make it spicier, add 1/2 teaspoon red pepper flakes or a chopped jalapeño while sautéing the onions. You could also include a dash of cayenne pepper when adding the crushed tomatoes for extra heat.
Tomato Macaroni Soup
Equipment
- 1 Large pot
- 1 Stirring spoon
- 1 Knife
- 1 Cutting board
- 1 measuring cup
- 1 Ladle
Ingredients
- 2 tablespoons olive oil
- 1 cup onion chopped
- 2 cloves garlic minced
- 28 ounces crushed tomatoes
- 4 cups chicken or vegetable broth
- 1 cup elbow macaroni
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/4 cup heavy cream
- 1/4 cup Parmesan cheese grated
- 2 tablespoons fresh parsley chopped
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and minced garlic to the pot and sauté for 3-4 minutes until the onion is translucent.
- Stir in the crushed tomatoes and bring to a simmer.
- Pour in the chicken or vegetable broth and bring back to a simmer.
- Add the elbow macaroni, salt, black pepper, basil, and oregano to the pot.
- Cook for 10-12 minutes, stirring occasionally, until the macaroni is tender.
- Stir in the heavy cream and let the soup simmer for another 2 minutes.
- Remove the pot from heat and let the soup rest for 5 minutes.
- Ladle the soup into bowls and garnish with grated Parmesan cheese and chopped fresh parsley.
Notes
