Macaroni and Tomato Soup
Warm, comforting, and packed with classic flavors, this Macaroni and Tomato Soup is a delightful twist on two beloved comfort foods. Featuring tender elbow macaroni swimming in a rich, savory tomato broth infused with garlic, onion, and a blend of dried herbs, this recipe is perfect for a cozy family dinner or an easy weeknight meal. A touch of optional heavy cream adds extra silkiness, while fresh basil and grated Parmesan elevate each serving with a hint of elegance. Ready in just 40 minutes, this satisfying soup strikes the perfect balance between hearty pasta and flavorful tomato goodness. Serve it with crusty bread for dipping, and you’ve got a meal that’s as nostalgic as it is irresistible. Keywords: macaroni and tomato soup, easy comfort food, hearty tomato broth, quick dinner recipes, creamy tomato soup.
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Recipe Information
Ingredients
- 1 cup elbow macaroni
- 1 tablespoon olive oil
- 1 medium yellow onion
- 3 cloves garlic cloves
- 28 ounces canned crushed tomatoes
- 4 cups chicken or vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon sugar
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup heavy cream (optional)
- 2 tablespoons fresh basil leaves (for garnish)
- 0.25 cup grated Parmesan cheese (optional)
Instructions
Cook the elbow macaroni in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.
Heat the olive oil in a large pot or Dutch oven over medium heat.
Finely chop the yellow onion and mince the garlic cloves. Add the onion to the pot and sauté for 4-5 minutes or until softened.
Add the minced garlic and cook for an additional 1 minute, stirring constantly, to prevent burning.
Pour in the canned crushed tomatoes and chicken or vegetable broth. Stir to combine.
Add the dried basil, dried oregano, sugar, salt, and black pepper. Stir well and bring the mixture to a boil.
Reduce the heat to low and let the soup simmer for 15 minutes, allowing the flavors to meld together.
If using, stir in the heavy cream for a richer texture. Adjust seasoning to taste with additional salt and pepper, if needed.
Add the cooked macaroni to the soup and stir to combine. Allow it to heat through for 2-3 minutes.
Ladle the soup into bowls and garnish with fresh basil leaves and grated Parmesan cheese, if desired. Serve warm.
Nutrition Facts
Calories |
1187 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.6 g | 56% | |
| Saturated Fat | 24.9 g | 124% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 114 mg | 38% | |
| Sodium | 7723 mg | 336% | |
| Total Carbohydrate | 150.6 g | 55% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 49.1 g | ||
| Protein | 56.1 g | 112% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1000 mg | 77% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 3120 mg | 66% | |
*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.
