creamy tomato-based macaroni soup

A creamy tomato-based macaroni soup is pure, nostalgic comfort food. It combines the rich, savory tang of a classic tomato soup with velvety cream and tender little bites of pasta, making it feel like a cozy cross between a gourmet tomato bisque and childhood mac and cheese.

Ingredients

• The Base & Aromatics:
  • 2 tbsp butter (or olive oil)
  • 1 medium yellow or red onion, finely diced
  • 3–4 cloves garlic, minced
  • 2 tbsp tomato paste (this builds a rich, deep flavor base)
• The Tomatoes & Broth:
  • 1 can (28 oz) crushed tomatoes or tomato sauce
  • 3 cups chicken or vegetable broth
  • 1 tsp dried basil and 1 tsp dried oregano
  • $\frac{1}{2}$ tsp red pepper flakes (optional, for a tiny warmth with no real heat)
• The Pasta & Creaminess:
  • 1 cup uncooked elbow macaroni (or small shell pasta)
  • $\frac{1}{2}$ cup heavy cream or half-and-half
  • $\frac{1}{2}$ cup freshly grated Parmesan cheese (optional, but melts into an incredible flavor booster)
  • Salt and freshly cracked black pepper to taste

Step-by-Step Instructions

1. Sauté the Aromatics: Melt the butter in a large stockpot or Dutch oven over medium heat. Add the diced onion and cook for 4–5 minutes until soft and translucent. Stir in the minced garlic and cook for another 60 seconds until fragrant.
2. Build the Tomato Base: Stir in the tomato paste and cook it directly with the onions and garlic for 2 minutes. This caramelizes the paste slightly, removing its raw edge.
3. Simmer with Pasta: Pour in the crushed tomatoes, broth, dried basil, oregano, and red pepper flakes. Season with a pinch of salt and pepper, then bring the mixture to a gentle boil. Stir in the uncooked macaroni.
4. Cook Through: Reduce the heat to medium-low, cover, and let it simmer for 10 to 12 minutes, stirring occasionally, until the macaroni is tender.
5. Make it Creamy: Remove the pot from the heat. Slowly pour in the heavy cream and stir in the grated Parmesan cheese until completely melted and velvety smooth. Taste and adjust salt and pepper if needed.

Pro Tip: Because pasta continuously absorbs liquid, this soup is thick, hearty, and best served immediately. If you plan on having leftovers, consider cooking the macaroni separately and adding it to individual bowls so the soup doesn’t thicken up too much overnight in the fridge!