Homemade Tomato & Macaroni Soup

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Tomato and macaroni soup is inexpensive to make and a comfort food that many people enjoy eating in the cold winter months. This soup contains the basic ingredients of tomato juice and macaroni, but it you can also customize it by adding rice, parsley, celery and cheese to make it more enjoyable. This soup also appeals to vegetarians or people watching their weight.

Things You'll Need

  • 1 chopped medium onion
  • 2 tablespoon butter
  • Frying pan
  • Large pot
  • 6 cups water
  • Salt
  • 1 cup macaroni
  • 1 can tomato juice, 20 ounce
  • Sautee the onions with 2 tablespoons of butter in a frying pan.

  • Boil 6 cups of water into a large pot. Add a pinch of salt.

  • Add the macaroni and onion to the boiling salted water.

  • Boil for 8 minutes or until the pasta and onions become tender. Stir continuously to ensure that the pasta does not burn to the bottom of the saucepan.

  • Pour in the tomato juice. Bring the ingredients to a slow boil and reduce the heat. Simmer the soup for 35 to 40 minutes.

Tips & Warnings

  • Store the leftover macaroni and tomato soup in airtight containers. Place the containers in the freezer for long-term storage, or place the soup in the refrigerator for a maximum of three days.

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References

  • Photo Credit tomato soup on a table in restaurant image by dinostock from Fotolia.com
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