Tomato Soup with Macaroni
Contains statutory allergens: Milk / dairy, Gluten, Celery, Eggs
Already have some of these ingredients in your fridge?
Open in the free Foodwin app to automatically subtract what you have at home and add only what's missing to your shared household grocery list.
Ingredients (14)
Tap to check off
Instructions (6)
Place eggs in a saucepan of boiling water and cook for 8 to 9 minutes until hard-boiled. Cool in cold water, peel, and cut into halves.
Cook the macaroni pasta in a pot of salted water until al dente according to package instructions. Drain and set aside.
Finely chop the onion and garlic. Melt butter in a large soup pot over medium heat, then sauté the onion and garlic until soft and translucent.
Stir in tomato paste and wheat flour, cooking for 1 minute while stirring. Gradually pour in water and canned tomatoes while whisking to avoid lumps, then crumble in vegetable stock.
Bring the soup to a simmer and let it cook gently for 10 to 12 minutes. Blend with an immersion blender until completely smooth.
Stir in cream, sugar, salt, and pepper. Add the cooked macaroni into the hot soup, let it warm through, and serve topped with egg halves.
