Macaroni and Tomato Soup Recipe

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 Updated 14/01/2016

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Pasta and tomato are always a very good marriage in any dish. Here, with the addition of Gruyere cheese, this soup is both unusual and extremely appetizing.


  • 1/2 cup macaroni
  • 8 medium sized tomatoes, sliced
  • 1 quart vegetable stock
  • 4 tablespoons butter
  • 4 tablespoons grated Gruyere Cheese
  • pinch of cayenne, if liked
  • seasoning
(see measure conversions for more information on quantites)


  1. Put the macaroni in the stock and boil gently until it is cooked.
  2. Put the tomatoes in a saucepan with the butter, and simmer until quite soft.
  3. Place the tomatoes in a blender and make into a puree.
  4. Stir the tomato puree into the macaroni soup.
  5. If required add the cayenne, and bring to the boil again.
  6. Put the cheese into a warmed bowl and pour in the almost boiling soup.

Prep Time: 5 minutes

Cook Time: 45 minutes

Yield: 4 portions


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