Does anybody have a recipe for a Tomato and Macaroni soup? It is usually served in restaurants as a "Soup of the Day". It is thick and very delicious. Thanks in advance.
Minestrone in a flash Saute 1 chopped onion, 2 carrots chopped, 100 grams bacon in a pan, add 1 cup chopped beans or celery. Stir in 400grams drained butter beans, 700gram any Italian cooking sauce, 1 litre stock and a handful of pasta. Bring to boil and simmer for 30 min until pasta and veggies are tender. Serves 4 - 6. Enjoy Manny from Australia
This is a "tried and true" recipe. It is very easy to make and tasty. It doesn't call for macaroni but I would add the cooked macaroni when the soup is done, and simmer a bit to blend the flavors. This soup can be eaten before creaming, with or without the milk. I hope you enjoy it.
CREAMY TOMATO SOUP
1 Tbsp. olive oil 1 large onion, chopped 1 1/2 Tbsp. Italian seasoning (2) 28-oz. can crushed tomatoes 1 tsp. baking soda 2 cups chicken broth 12-oz. can evaporated milk, whole or 2% Bay leaf Dry parsley, to taste Parmesan cheese, to taste Salt and pepper, to taste Butter, optional
Heat oil in a Dutch oven over medium-high heat. Add onion; sauté until tender, 5 to 7 minutes. Stir in Italian seasoning; cook until fragrant, less than a minute.
Add tomatoes and baking soda; stir. Stir in chicken broth, bay leaf and parsley. Bring to a simmer. On low heat, simmer, partially covered, to blend flavors, about 20-30 minutes. Remove bay leaf. Add Parmesan cheese. Simmer a few minutes.
Working in batches, pour soup into a blender; purée (be sure to vent blender by removing pop-out center and draping a kitchen towel over the top) until creamy smooth, 30 seconds to a minute. Return soup to pot, stir in milk and heat to simmer, seasoning with salt and pepper. Add butter, if using.
Ladle warm soup into bowls and serve. Soup can be refrigerated up to 3 days before serving. Makes 10 cups, serving 8. A hand blender can be used instead of a blender. If using a hand blender, the soup can be pureed in the pot.
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