Affordable Basic Restaurant Style Tomato And Macaroni Soup Food

MACARONI AND TOMATO SOUP

Steps:

• In lightly salted water, cook macaroni according to package directions, drain.
• In pan you cooked macaroni in, empty soup into pan and slightly warm. You don't need to bring the soup to a boil (and do not add any water!).
• Add macaroni back to pan and stir thoroughly mixing macaroni with soup.
• Salt and pepper if you would like. Eat warm and enjoy.

TOMATO SOUP WITH PASTA

Steps:

• Warm the olive oil in a large pot or Dutch oven over medium heat. Once the oil shimmers, add the diced onion and cook, stirring often, until the onion is turning translucent (5 minutes).
• Add the garlic, the turmeric and the basil, and stir to enhance all the flavors for about 1 minute (if you use fresh basil, keep it aside and add it at the end).
• Add the tomato sauce, broth, tomato paste, salt and pepper (¾ tsp of fine salt is fine is you use low sodium vegetable broth, but if you use regular or chicken broth it's better to adjust the seasoning at the end).
• Stir in the pasta and bring to the boil, then reduce the heat to maintain a simmer and cook the pasta keeping the lid half way. Stir often.
• The soup will nicely thicken while the pasta is cooking, but trust your judgement and add extra broth if needed of if you prefer a thinner consistency when the pasta is done. Turn the heat off, taste and adjust the seasoning to your liking if needed, and stir in the thorn basil leaves if you use fresh basil.
• Divide into 4 bowls and serve with a drizzle of extra virgin olive oil, black pepper and grated/shaved parmesan cheese if you wish.

AFFORDABLE BASIC RESTAURANT-STYLE TOMATO AND MACARONI SOUP

Steps:

• In a medium saucepan; bring salted water, onion and pasta to a boil.
• Boil approximately 8 minutes till pasta and onion are cooked; stirring occasionally to ensure pasta does not stick to the bottom of the pan.
• DO NOT DRAIN; add tomato juice and bring back to a slow boil for about another 2 minutes.
• Note: You may wish to cook your onions in a bit of butter or olive oil before adding to the boiling water.

BROCCOLI AND SHELL MACARONI SOUP

Steps:

• In a 3 to 4-quart saucepan, combine the olive oil, onion, garlic, celery, parsley, and marjoram; place over medium heat and saute, stirring frequently, until the celery and onion are beginning to color, about 10 minutes.
• Add in the tomatoes and their juices, breaking up the tomatoes with a wooden spoon or a potato masher; simmer briskly for 10 minutes.
• Meanwhile, cut the top of the broccoli into small florets, then peel the stems and cut them into 1/2-inch pieces; you should have about 5 cups.
• Add the broccoli, broth, salt (the amount will depend on the saltiness of the liquid you use), and pepper.
• Cover and bring to a boil; adjust heat and simmer briskly, partially covered, for 10 minutes, stirring once or twice.
• Stir in the shells and continue to simmer until shells are tender, 8-10 minutes, stirring a few times.
• Taste and correct seasoning , if necessary.
• Let rest 10 minutes, then serve in flat soup bowls and pass the grated cheese.

TOMATO MACARONI SOUP

Steps:

• Heat oil and butter.
• Add onion,carrots, celery and celery leaves and sauté until softened.
• Add tomatoes, Worcestershire sauce, onion soup mix and beef broth.
• Simmer for 45 minutes; add macaroni and cook on Low until pasta is cooked(app 30 minutes.).
• Taste and add salt and pepper.

MAMA'S TOMATO MACARONI SOUP

Steps:

• Cook onion and tomatoes together until onion is tender (add water if need to finish cooking process).
• Cook macaroni noodles until tender (as directed on box).
• Drain and mix with tomato and onion.
• Add milk and cheese packet.
• Add butter/margarine and salt and pepper.
• Add water to achieve desired thickness (this cooks up real thick, so I usually add a couple of cups).
• Heat until boiling, then turn off the heat and let sit for a bit before serving.

MACARONI TOMATO SOUP

Steps:

• Sautee onions. Brown ground beef and drain.
• Place onions and browned beef in a large stoup pot with lid. Add stewed tomatoes, tomato sauce, macaroni noodles, worcestershire sauce, Italian seasoning, brown sugar, salt and water.
• Simmer on a low boil covered for 30 minutes until noodles are done.
• Place in serving bowls and top with cheese. (Soup must be hot enough to melt cheese.).
• Note: A can of diced tomatoes may be used, but the can with the label reading "stewed" is best. Also, noodles may be cooked, then added.

ITALIAN SAUSAGE, BEAN AND MACARONI SOUP

Steps:

• Heat oil in a large heavy Dutch oven over medium heat.
• Add in the sausage meat and saute breaking up with a spoon for about 5-7 minutes or until browned; drain some fat if desired.
• Add in onions, garlic, carrots, celery, basil, rosemary, red pepper flakes and sage; saute until veggies soften (about 10 minutes).
• Add in broth, tomatoes with juice and beans; bring to a boil, reduce heat and simmer for about 45 minutes (can simmer longer if desired).
• Add in the uncooked pasta and grated Parmesan cheese; mix to combine and simmer until the pasta is firm-tender (about 15-20 minutes).
• Season with salt and pepper.
• Ladle into bowls and top with more grated Parmesan cheese.
• Delicious!