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Nutrition Facts
Serving Size 1 (549g) Recipe makes 4 servings
Calories 132
Calories from Fat 4		(3%)
Amount Per Serving		%DV
	Total Fat 0.5g	0%
	Saturated Fat 0.1g	0%
	Monounsaturated Fat 0.1g
	Polyunsaturated Fat 0.2g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 381mg		15%
Potassium 398mg		11%
Total Carbohydrate 28.3g		9%
	Dietary Fiber 1.8g	7%
	Sugars 6.6g
Protein 4.7g		9%
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Affordable Basic Restaurant-Style Tomato and Macaroni Soup

Recipe #115199 | 15 min | 5 min prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: Andre!
Apr 4, 2005

Ever had this comfort soup in a restaurant? Tomatoes, onions and pasta--always a winning combination. This recipe is simple, affordable and fat free. Grandma made this popular homemade tomato soup in our family restaurant back in the 50's. Experiment with rice, parsley, leftovers, herbs, celery leaves, cheese or diced tomatoes. This recipe is better reheated and easy to double or triple!

SERVES 4 (change servings and units)

Ingredients

1 (19 ounce) can tomato juice
6 cups water
1 medium onion, chopped finely
1 cup macaroni
salt and pepper

Directions

1
In a medium saucepan; bring salted water, onion and pasta to a boil.
2
Boil approximately 8 minutes till pasta and onion are cooked; stirring occasionally to ensure pasta does not stick to the bottom of the pan.
3
DO NOT DRAIN; add tomato juice and bring back to a slow boil for about another 2 minutes.
4
Note: You may wish to cook your onions in a bit of butter or olive oil before adding to the boiling water.

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Featured Reviews for This Recipe

From: Sunsh1ne

On Apr 25, 2009

Thanks for posting this. I wanted something to go with sandwiches so I thought I would give this a try. This was a great start but I did make some modifications to suit our taste - I added one small can of tomato paste for some additional tomato flavor and also some old bay seasoning for a nice "kick". It went over so well that it is now our new favorite soup. No more canned tomato soup for us.

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From: Mater

On Mar 7, 2009

My great-grandma has made this as a side dish since I can remember. She just uses a little less water and part of a small can of tomato sauce rather than tomato juice. Her mother made it during the depression and it has been a family favorite ever since. Thanks for taking me back

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From: Chef #239889 (Kaggy)

On Aug 30, 2005

hello Andre, I have finally come on to rate your recipe! Have done it and it is wonderful. Used to make it alot (once a week) as soup of the day in the restaurant I worked for. Have sbstituted the juice with V-8 juice before, or even half V-8 annd half Tomato. Everyone loved it no matter which way. Big seller! P.S. Have joined the site and will post some recipes soon. XO Chef #239889 (Kaggy) (kaggy)

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From: NanuqsMom

On Jul 27, 2009

Excellent recipe. I use half the water and substitute the remainder with either chicken, beef or vegetable broth. We love macaroni and so we increase that by 1/2 cup. Have also used V-8 as suggested by anothe reviewer...either way, delicious!! When reheating we add a couple of tablespoons of water to thin it down as it thickens when refrigerated. Thanks for sharing.

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