Ah, macaroni and tomato soup – a simple, comforting dish that can take you back to your childhood with every bite. There’s something about the combination of tender pasta, tangy tomato, and a creamy base that makes it not just a meal, but a hug in a bowl. This recipe brings together the best of both worlds: it’s as satisfying as a full meal, yet so easy to make that anyone, from seasoned chefs to beginners in the kitchen, can whip it up in no time.
Whether you’re craving a quick lunch, something to warm you up on a chilly evening, or just a nostalgic comfort food, this macaroni and tomato soup recipe checks all the boxes. Plus, it’s incredibly versatile! You can make it exactly how you want, adding in ingredients or modifying it to suit your tastes. Let’s dive into the details of how to make this delicious dish.
Macaroni And Tomato Soup Recipe
This recipe is straightforward and filled with rich flavors that meld together perfectly. It doesn’t require much time to prepare, yet offers a satisfying, homemade taste that rivals anything you might find in a can.
Ingredients Needed
Here’s what you’ll need to create the magic:
- 2 tablespoons of butter – for a rich, creamy base
- 1 small onion, finely chopped – adds depth and sweetness
- 2 cloves of garlic, minced – infuses the soup with savory aroma
- 1 can (15 oz) of crushed tomatoes – forms the base of the soup, tangy and rich
- 2 cups of chicken or vegetable broth – to balance the tomato’s acidity and add flavor
- 1/2 cup of heavy cream – brings a silky smooth texture and a hint of indulgence
- 1 cup of elbow macaroni – the heart of the dish, tender pasta that soaks up all the flavors
- Salt and pepper to taste – the essentials for seasoning
- Optional: Fresh basil or parsley for garnish – to elevate the soup’s freshness and color
You can also throw in some shredded cheese for extra creaminess, or add a pinch of red pepper flakes if you like a little heat.
Cooking Instructions
Let’s break down the steps of creating this warm, soul-soothing dish.
- Prep your ingredients: Chop the onion, mince the garlic, and measure out the rest of the ingredients. This will make your cooking process a lot smoother.
- Sauté the aromatics: In a large pot, melt the butter over medium heat. Add the chopped onion and cook, stirring occasionally, for about 5 minutes until the onion becomes soft and translucent. Add the garlic and cook for another minute until fragrant. It should smell amazing at this point!
- Create the soup base: Pour in the crushed tomatoes and the broth. Stir everything together and bring it to a simmer. Let it cook for about 10 minutes, allowing the flavors to meld together. The tomatoes will break down and release all their juicy goodness, making your soup base full of rich flavor.
- Cook the pasta: Add the elbow macaroni to the simmering soup. Keep it at a gentle simmer, and let the pasta cook right in the soup for about 8-10 minutes, or until it’s tender and has absorbed some of the flavor from the broth. Stir occasionally to prevent the pasta from sticking to the bottom.
- Make it creamy: Once the pasta is ready, stir in the heavy cream. Allow it to simmer for another 2-3 minutes until everything is heated through and the soup reaches a velvety consistency.
- Season to taste: Taste the soup and add salt and pepper as needed. You can also add other seasonings like a pinch of sugar (to balance the acidity of the tomatoes) or a dash of paprika for depth.
- Garnish and serve: Ladle the soup into bowls and, if you like, sprinkle with fresh herbs like basil or parsley. This adds a touch of brightness and color to the rich, creamy soup.
Ingredient Insights
Now, let’s dive into the reason why these ingredients make this recipe so special.
- Tomatoes: The crushed tomatoes serve as the flavor powerhouse in this dish. They’re sweet, tangy, and packed with umami, which makes them the ideal base for any soup. Opting for crushed tomatoes instead of diced or whole tomatoes gives the soup a smooth, comforting texture without being too chunky.
- Broth: Chicken broth is often used for its depth of flavor, but you can use vegetable broth for a lighter, vegetarian version. The broth helps to balance the acidity of the tomatoes, keeping the soup rich but not overwhelming.
- Pasta: Elbow macaroni is the classic choice for macaroni and cheese or soup because of its perfect size and ability to soak up liquid without losing its shape. It’s also an easy pasta to cook with, making it beginner-friendly.
- Heavy Cream: This is what turns a simple tomato soup into something extra special. The heavy cream softens the acidity of the tomatoes and adds a luxurious creaminess to every spoonful. If you want to cut down on fat, half-and-half or milk can be substituted, but the richness of heavy cream truly elevates the dish.
Expert Tips
Here are some tips to make your macaroni and tomato soup even better:
- Don’t overcook the pasta: Since the pasta continues to cook in the soup, be sure to cook it al dente to avoid it becoming mushy. If you find the pasta getting too soft, you can always remove the soup from the heat earlier.
- Balance the acidity: If your soup tastes too acidic, add a small pinch of sugar or a splash of honey. This helps balance out the tartness of the tomatoes without making the soup overly sweet.
- Add extra veggies: If you want to sneak in some extra nutrition, feel free to toss in some chopped carrots, celery, or spinach when you sauté the onions. These vegetables add flavor and texture without overpowering the dish.
- Cheese lovers: For an even cheesier version, stir in some grated Parmesan or mozzarella at the end of cooking. You could also top each bowl with shredded cheese for a gooey, melty finish.
Recipe Variations
- Spicy Tomato Soup: Add a pinch of red pepper flakes, a chopped jalapeño, or a drizzle of hot sauce to bring some heat to the dish.
- Tomato Basil Soup: Add a handful of fresh basil leaves to the soup during the last few minutes of cooking, allowing them to wilt and infuse their aromatic flavor.
- Cheesy Mac and Tomato Soup: If you’re a fan of cheesy pasta, stir in a generous amount of shredded cheddar or mozzarella at the end of cooking. This gives the soup a richer, more indulgent taste.
- Vegan Version: Use coconut cream or oat milk instead of heavy cream for a dairy-free version. Swap out the chicken broth for vegetable broth, and you’re all set for a plant-based twist on the classic.
Final Words
There’s something universally appealing about a bowl of macaroni and tomato soup. It’s simple, it’s hearty, and it has just the right balance of flavors to comfort you on any day. Whether you’re cooking for yourself, your family, or a group of friends, this dish brings everyone to the table. Plus, it’s so customizable that you can make it your own, adding in anything from fresh herbs to extra cheese.
FAQs
What Ingredients Do I Need For Macaroni And Tomato Soup?
To make macaroni and tomato soup, you will need the following ingredients: elbow macaroni (or any small pasta), canned tomatoes (crushed or diced), vegetable or chicken broth, garlic, onion, olive oil, salt, pepper, dried basil, dried oregano, and optional toppings such as grated cheese or fresh basil.
Can I Use Fresh Tomatoes Instead Of Canned Tomatoes?
Yes, you can use fresh tomatoes instead of canned. You will need to peel and dice the tomatoes before adding them to the soup. You may also need to cook them longer to achieve the right consistency, as canned tomatoes tend to be more concentrated and provide more liquid.
How Do I Make Macaroni And Tomato Soup From Scratch?
To make macaroni and tomato soup from scratch, sauté diced onions and garlic in olive oil until softened. Add canned or fresh tomatoes, vegetable or chicken broth, and seasonings (such as basil and oregano). Bring the mixture to a simmer and cook for about 15 minutes. Then, add the pasta and cook until tender. Adjust seasoning to taste and serve with optional toppings like grated cheese.
Can I Make Macaroni And Tomato Soup In A Slow Cooker?
Yes, you can make macaroni and tomato soup in a slow cooker. Combine all the ingredients (except the pasta) in the slow cooker and cook on low for 4-6 hours. About 30 minutes before serving, add the pasta and cook until tender. This method allows the flavors to meld together nicely.
How Can I Make My Macaroni And Tomato Soup Creamier?
To make your macaroni and tomato soup creamier, you can add a splash of heavy cream or whole milk during the last few minutes of cooking. Another option is to blend a portion of the soup to create a smooth, creamy texture, or add cream cheese for extra richness.
What Type Of Pasta Is Best For Macaroni And Tomato Soup?
Elbow macaroni is the classic choice for macaroni and tomato soup because its small, curved shape holds the soup well. However, you can use other small pasta shapes like small shells, ditalini, or even orzo for a different texture.
Can I Add Meat To My Macaroni And Tomato Soup?
Yes, you can add meat to your macaroni and tomato soup. Ground beef, ground turkey, or Italian sausage are popular choices. Simply cook the meat beforehand and add it to the soup during the simmering process for additional flavor and protein.
Is Macaroni And Tomato Soup Suitable For Vegetarians?
Yes, macaroni and tomato soup can easily be made vegetarian. Use vegetable broth instead of chicken broth and omit any meat or animal-based ingredients. You can also add extra vegetables like carrots, celery, or bell peppers for more variety.
How Long Does Macaroni And Tomato Soup Last In The Fridge?
Macaroni and tomato soup can last in the fridge for about 3-4 days. Be sure to store it in an airtight container to keep it fresh. If the pasta absorbs too much liquid during storage, you can add a bit of water or broth when reheating.
Can I Freeze Macaroni And Tomato Soup?
Yes, you can freeze macaroni and tomato soup. However, it’s best to freeze the soup without the pasta, as pasta can become mushy after freezing. When ready to serve, thaw the soup and cook fresh pasta to add to the reheated soup.