Creamy Tomato Macaroni Soup

This perfect marriage of tangy tomatoes, silky cream, and tender pasta creates a harmony of flavors that's both nostalgic and sophisticated. Whether you're seeking comfort on a chilly evening or craving a simple yet satisfying meal using pantry staples, this creamy tomato pasta soup recipe delivers exceptional flavor with remarkable ease.

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Course: Main Course, Soup

Cuisine: American, Italian

Keyword: Tomato Soup, Creamy Soup, Pasta Soup, Comfort Food, Macaroni Soup

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings: servings

Calories: 320kcal

Equipment

Large pot or Dutch oven

Ingredients

2 tablespoons olive oil
1 medium onion finely diced
3 cloves garlic minced
2 tablespoons tomato paste
2 cans (14.5 oz each) diced tomatoes
4 cups vegetable or chicken broth
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1 bay leaf
1 cup elbow macaroni uncooked
1/2 cup heavy cream
1/4 cup Parmesan cheese freshly grated
to taste salt and pepper
fresh basil for garnish (optional)

Instructions

Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onions and cook until translucent, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
Add tomato paste and cook for 1-2 minutes, stirring constantly. Pour in the diced tomatoes with their juices and stir to combine, scraping any browned bits from the bottom of the pot.
Pour in the vegetable or chicken broth. Add dried basil, oregano, thyme, and the bay leaf. Season with salt and pepper. Bring the mixture to a gentle boil, then reduce heat and simmer uncovered for 15 minutes.
Add the uncooked elbow macaroni directly to the simmering soup. Cook until the pasta is al dente, about 8-10 minutes, stirring occasionally to prevent sticking.
Remove the bay leaf. Reduce heat to low and stir in the heavy cream and grated Parmesan cheese. Heat through for about 2 minutes, being careful not to boil after adding the cream. Taste and adjust seasonings as needed.
Ladle the hot soup into bowls and garnish with additional Parmesan cheese and fresh basil if using.

Notes

For meal prep, store pasta and soup base separately until serving time to prevent the pasta from becoming soggy.

The soup can be made ahead of time, but add the pasta and cream just before serving for best results.

For a lighter version, substitute heavy cream with half-and-half or whole milk.

Add a Parmesan rind during simmering for an extra layer of flavor complexity.

Nutrition

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