Tomato Macaroni Soup
A bowl of tomato macaroni soup combines the comfort of tomato soup with the pleasures of pasta. From fire-roasted tomato macaroni soup to creamy tomato macaroni soup, these easy recipes are guaranteed fast meals.See Popular Tomato Macaroni Soup Recipes
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The choice is yours. Make subtle flavor changes to this garden-fresh soup by adding tortellini, the little hat-shape pasta, filled with meat, cheese, or vegetable.
On a chilly winter day knowing how to make tomato soup from scratch can be vital. This recipe is sure to warm you right up and homemade always tastes better than the canned version.
Get instant access to our best tomato soup recipes. Whether your looking creamy tomato to tomato basil, we've got the tomato soup recipes you crave.
Knowing how to make tomato soup is one of those skills every home cook should have -- canned tomato soup don't hold a candle to the flavor and texture of homemade, and it's ridiculously simple to make. The reason this recipe is extra easy is because it uses canned tomatoes, so there's no fretting over what type of tomato to use, or whether the tomatoes are at peak ripeness (in fact, canned tomatoes often have better flavor than what you'll find in the produce section during much of the year).
We'd like to nominate tomato soup for a Lifetime Achievement Award, now that Awards Season is upon us. Or, if you're more of a sports fan, we insist that homemade tomato soup is a natural, um, Super Bowl winner. Consider its qualifications: Tomato soup is versatile and tasty enough to qualify as a bona fide comfort food while also being elegant enough to serve at dinner parties.
Remember when the label on a can of soup didn't say much more than the company, the flavor, and, most likely, "condensed?" Of course I'm talking about the Campbell's Tomato Soup label, that classic red-and-white design that is so iconic that Andy Warhol immortalized it in paint. (He apparently ate canned soup every day, cooked by his dear old mom.)
A bubbling pot of soup is the cure for almost anything that ails you during the winter months. Who doesn't love a bowl of steaming hot chicken noodle soup when you've got the sniffles? But while the classics are great (admit it--there's no way to improve on the combo of tomato soup and grilled cheese), it's also fun to experiment with new flavors.
There are times in a person's life when the perfect cup of soup is nothing short of art. And Campbell's is hoping connoisseurs of all things broth, bisque and chowder will enjoy future slurps served from special-edition Andy Warhol cans. Limited-edition tomato soup cans from the biggest soup company on the planet will hit Target stores on Sept.
Just about every Italian joint in the U.S. knows how to make ziti, but why not put it together at home next time you're craving a hearty, red-sauce meal? Ziti--also referred to as baked ziti, depending on the preparation--is as honored among Italian-Americans as spaghetti with meatballs.
Sure, your friend's Italian-American grandmother knows how to make baked ziti, but why not gather a few tricks yourself? Ziti, a dish that's as beloved as spaghetti with meatballs, is poised to be your next Sunday supper.
When you have leftover rice, you have another great meal in the making. You're already halfway to creating a casserole, a tasty soup, or a light salad. If you have just a little bit of rice, add it to tomato soup you're serving the kids, or mix it with some cooked chicken and broccoli, sprinkle it with a little cheese, and microwave it for a chicken-divan-like lunch treat.
How many gazpacho recipes are there, for the cool, refreshing Spanish soup that's packed with vegetables and nutrients? As it turns out, quite a few, each one not just delicious but healthy and very low in calories. We start with a classic tomato-based gazpacho, which we're going to call "red".
Proust can have his madeline -- for most average Americans, it's the perfect grilled cheese sandwich that can set off a whole chain-reaction of nostalgia. I can actually make my toes curl with the warm memories of my mom's kitchen on a chilly day, dipping a fresh sandwich into a wide bowl of tomato soup. Small wonder, then, that the real thing so rarely lives up to the memory.
As thoroughly authentic as it sounds, cioppino isn't Italian -- at least, not exactly. The hearty seafood stew in a lively tomato-and-wine base didn't originate in Italy, but in San Francisco. It was, however, a new generation of Italian immigrants (from Genoa, to be exact) who came up with the stew, fishermen who put a twist -- both on the recipe and on the name -- on the classic fish soup from their homeland known as ciuppin.
Tiny green peas. Approximately one million percent of the time, frozen green peas are better than fresh. You miss the fun of shelling fresh-from-the-garden peas (they look so darling packed into those pods!)
Late yesterday afternoon I took Henry The Dog for a walk on a trail the local elementary school. The sun was going down, so all I could see of the trees was their silhouettes. A young couple had brought their baby to our Tot Lot -- the baby playground between two baseball fields.
Hmm, here's a one-skillet dish -- chicken and macaroni parmesan -- that tastes as good as it looks. And it looks pretty good. You've got everything you need, from chicken and red sauce to elbow macaroni and tangy mozzarella, all in one sizzling pot.