Macaroni and Cheese Soup with Roasted Tomatoes
Forget going out to eat or ordering takeout every time you crave American food. Try making Macaroni and Cheese Soup with Roasted Tomatoes at home. One portion of this dish contains roughly 20g of protein, 51g of fat, and a total of 661 calories. This recipe serves 4. For $2.81 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. It is perfect for Autumn. It is brought to you by Culinary Covers. 1810 people found this recipe to be flavorful and satisfying. Head to the store and pick up white pepper, salt and pepper, worcestershire sauce, and a few other things to make it today. It works well as a main course. From preparation to the plate, this recipe takes roughly 1 hour and 5 minutes. Overall, this recipe earns a solid spoonacular score of 52%. Macaroni and Cheese Soup with Roasted Cherry Tomatoes and Avocado Dippers + The Girl Cookbook Giveaway, Macaroni and Cheese with Roasted Tomatoes, and Stove-Top Macaroni and Cheese with Roasted Tomatoes are very similar to this recipe.
Servings: 4
Preparation duration: 30 minutes
Cooking duration: 35 minutes
Ingredients:
1 bay leaf
12 cherry tomatoes, cut in half (see Tips)
1 tablespoon Dijon mustard
2 tablespoons all-purpose flour
2 teaspoons minced garlic (about 3 cloves)
1 cup dry macaroni elbows
1 tablespoon olive oil
Salt and freshly ground black pepper
2 tablespoons salted butter
8 ounces shredded extra-sharp cheddar cheese
1/2 teaspoon Tabasco sauce
6 cups vegetable broth
1 cup whipping cream
1/2 teaspoon white pepper
1 teaspoon Worcestershire sauce
Equipment:
oven
baking sheet
sauce pan
whisk
bowl
ladle
Cooking instruction summary:
1. To roast the tomatoes, preheat the oven to 425F. Place the tomatoes, cut side up, on a rimmed baking sheet. Drizzle with the olive oil and sprinkle with salt and pepper. Roast the tomatoes for 12 minutes, then remove them from the oven and let them cool at room temperature while you prepare the soup.2. To prepare the soup, in a large saucepan, melt the butter over medium heat. Add the garlic and cook, stirring, until softened and fragrant, about 1 minute. Whisk in the flour, then slowly whisk in the vegetable broth and add the bay leaf. Increase the heat to high and bring the broth to a boil. Add the macaroni and boil until it is almost tender, about 8 minutes. Remove the bay leaf and discard. Stir in the cream, mustard, Worcestershire sauce, Tabasco sauce, and pepper. Add the cheese and continue to stir until completely melted. Bring the soup to a boil again for 2 minutes, stirring occasionally, then remove it from the heat. 3. Ladle the soup into serving bowls and top with the roasted tomatoes.
Step by step:
1. To roast the tomatoes, preheat the oven to 425F.
2. Place the tomatoes, cut side up, on a rimmed baking sheet.
3. Drizzle with the olive oil and sprinkle with salt and pepper. Roast the tomatoes for 12 minutes, then remove them from the oven and let them cool at room temperature while you prepare the soup.
4. To prepare the soup, in a large saucepan, melt the butter over medium heat.
5. Add the garlic and cook, stirring, until softened and fragrant, about 1 minute.
6. Whisk in the flour, then slowly whisk in the vegetable broth and add the bay leaf. Increase the heat to high and bring the broth to a boil.
7. Add the macaroni and boil until it is almost tender, about 8 minutes.
8. Remove the bay leaf and discard. Stir in the cream, mustard, Worcestershire sauce, Tabasco sauce, and pepper.
9. Add the cheese and continue to stir until completely melted. Bring the soup to a boil again for 2 minutes, stirring occasionally, then remove it from the heat.
10. Ladle the soup into serving bowls and top with the roasted tomatoes.
Nutrition Information:
covered percent of daily need
