Affordable Basic Restaurant Style Tomato and Macaroni Soup
Indulge in the comforting simplicity of this Affordable Basic Restaurant-Style Tomato and Macaroni Soup, a budget-friendly recipe that delivers rich, homemade flavor in every spoonful. Perfect for quick weeknight dinners or cozy lunches, this hearty soup features tender elbow macaroni swimming in a velvety tomato base, infused with aromatic garlic, onion, and a medley of dried herbs like oregano and basil. A splash of optional heavy cream adds a luxurious touch, while vibrant fresh parsley and Parmesan cheese make for the ultimate garnish. Ready in just 35 minutes and easy on your wallet, this customizable soup is a satisfying blend of rustic charm and restaurant-quality taste tailored for any home cook.
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 1 cup elbow macaroni
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 2 cloves garlic cloves, minced
- 28 ounces canned crushed tomatoes
- 4 cups vegetable broth (or chicken broth)
- 1 teaspoon granulated sugar
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup heavy cream (optional)
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
- 0.25 cup grated Parmesan cheese (optional, for serving)
Instructions
Cook the elbow macaroni according to package instructions, drain, and set aside.
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the crushed tomatoes, vegetable broth, sugar, oregano, basil, salt, and black pepper to the pot. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low and let it simmer for 10-15 minutes, allowing the flavors to meld.
If desired, use an immersion blender to puree the soup for a smoother texture, or leave it chunky for a rustic feel.
Stir in the heavy cream (if using) and cooked macaroni. Simmer for an additional 2-3 minutes to warm everything through.
Taste and adjust seasoning, adding more salt or pepper if needed.
Serve the soup hot, garnished with fresh parsley and grated Parmesan cheese if desired.
Nutrition Facts
Calories |
329 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.4 g | 20% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 24 mg | 8% | |
| Sodium | 1561 mg | 68% | |
| Total Carbohydrate | 39.3 g | 14% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 11.7 g | ||
| Protein | 10.1 g | 20% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 173 mg | 13% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 638 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
