Tomato Mac Soup
Cozy up with a bowl of Tomato Mac Soup, a hearty and comforting blend of creamy tomato soup and tender macaroni pasta that’s perfect for chilly days. This one-pot recipe features the bold flavors of crushed tomatoes, aromatic garlic, and savory herbs like basil and oregano, all simmered to perfection and enhanced with a touch of heavy cream for a velvety finish. The addition of al dente macaroni transforms this dish into a satisfying meal that’s as kid-friendly as it is gourmet. Ready in just 40 minutes, this easy recipe is ideal for weeknight dinners or meal prep. Top it off with fresh basil and a sprinkle of Parmesan cheese for an added burst of flavor. Whether you’re craving comfort food or looking for a twist on classic tomato soup, Tomato Mac Soup delivers big on taste and soul-warming satisfaction.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 28 ounces canned crushed tomatoes
- 4 cups vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 teaspoon granulated sugar
- 1 cup macaroni pasta, uncooked
- 0.5 cup heavy cream
- 2 tablespoons fresh basil leaves, chopped (optional for garnish)
- 0.25 cup grated Parmesan cheese (optional for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and cook, stirring occasionally, for 5-7 minutes, or until softened and translucent.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Pour in the canned crushed tomatoes and vegetable broth. Stir well to combine.
Add the dried basil, dried oregano, salt, black pepper, and granulated sugar. Stir everything together.
Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for 15 minutes, stirring occasionally.
Meanwhile, bring a separate pot of salted water to a boil and cook the macaroni pasta according to the package instructions until al dente. Drain and set aside.
Using an immersion blender, carefully purée the soup directly in the pot until smooth (alternatively, transfer the soup to a blender in batches).
Return the pot to low heat and stir in the heavy cream, mixing until fully incorporated.
Add the cooked macaroni pasta to the soup and stir gently to combine.
Taste and adjust seasoning as needed, adding more salt or black pepper if desired.
Ladle the soup into bowls and garnish with fresh chopped basil leaves and grated Parmesan cheese, if desired.
Serve warm and enjoy!
Nutrition Facts
Calories |
2368 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.1 g | 126% | |
| Saturated Fat | 41.4 g | 207% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 168 mg | 56% | |
| Sodium | 6555 mg | 285% | |
| Total Carbohydrate | 294.0 g | 107% | |
| Dietary Fiber | 34.6 g | 124% | |
| Total Sugars | 61.9 g | ||
| Protein | 80.5 g | 161% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1099 mg | 85% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 5100 mg | 109% | |
*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.
