Here’s a warm and comforting Tomato Macaroni Soup—simple, tangy, and perfect for any day 🍅🍲
Tomato Macaroni Soup (Serves 4)
Ingredients
- 1 cup macaroni pasta
- 2 tbsp oil or butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 3–4 large tomatoes, chopped (or 1 can 400 g / 14 oz crushed tomatoes)
- 4 cups vegetable or chicken stock
- 1 tsp dried basil or thyme
- Salt & pepper, to taste
- Optional: ½ tsp sugar (to balance acidity)
- Optional garnish: chopped parsley or grated Parmesan
Instructions
- Sauté aromatics
- Heat oil/butter in a pot over medium heat.
- Sauté onion until soft, then add garlic for 30 seconds.
- Cook tomatoes
- Add chopped tomatoes (or canned) and cook 5–7 minutes until soft.
- Mash lightly with a spoon for a smooth base.
- Add stock & seasonings
- Pour in stock, add dried herbs, salt, pepper, and sugar (if using).
- Bring to a gentle boil.
- Cook macaroni
- Add macaroni and cook 8–10 minutes until tender.
- Adjust & serve
- Taste and adjust seasoning.
- Garnish with parsley or sprinkle Parmesan if desired.
Tips
- Avoid overcooking pasta: It will continue to soften slightly in the soup
- Smooth soup option: Blend tomatoes before adding stock for a creamier texture
- Add protein: Cooked chicken, sausage, or beans can make it heartier
Variations
- Creamy Tomato Macaroni Soup: Stir in ½ cup cream or milk at the end
- Spicy: Add a pinch of chili flakes or cayenne
- Vegetable-packed: Add carrots, peas, or zucchini
I can also make a quick 20-minute version that uses canned tomatoes and pasta for faster prep.
Do you want me to do that?
