Recipe by Norma Barton
"I have made this from scratch for years and my kids used to love it and I still make it just for myself. I use two cups or more of home canned tomatoes."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
salt and pepper to taste
1 (14.5 ounce) can
This is a recipe I grew up with. My Grandmother made it all the time. She did do a couple of thing differently though. She chopped up a large onion and put it in the pasta water allowing it to boil about 10 min. before adding the pasta to the pot, when the pasta was cooked she left about a 1/4 of the cooking water and the onions in the pot. The tomatoes were then added to the pasta with about 3/4 tsp. of baking soda then the milk, butter, salt & pepper were added and heated gentley. This still remains one of my familys favorite comfort food.
I NEVER thought I'd write this but I honestly think the canned tomato soup is better. We don't think this is horrible or anything but we just couldn't get passed our prior expectations of what tomato soup should taste & feel like. I used the petite diced tomatoes and did add a small can of tomato sauce. I think it could use a little more spices but I can't off-hand think of which ones. Ofcourse, I served with grilled cheese sandwiches but I'm not sure if I'd make this again. Thanks anyways!
Excellent soup...I added twice the amount of tomatoes though. Delicious!
Easy, and a good idea for familys on the go. I used butter instead of margerine to make it richer, and added a bit more tomatoe! Thanx for the recipe!
I made this for myself tonight, and was very happy with the results. I did add a few extra ingredients. I had some sun-dried tomato pesto in the pantry, and added about a teaspoon. I added a bit of half & half to make the soup a bit richer and creamy. I also added some dried basil, onion powder, a handful of fresh minced parsley, a couple of shakes of dried chives and chili powder too. I loved the slight garlic taste the pesto gave the soup. I had my bowl of soup with some fresh buttermilk bread. The whole meal really hit the spot and was a real tummy-warmer. Thanks for the great, and so easy, recipe Norma!
This was a good quick lunch. My son loved it! I used diced tomatoes and blended them in the end to make it smoother. Can't wait to use fresh.
This was unpleasant. It was like canned tomatoes floating in milk, pretty much. Not good.
I used non dairy creamer instead of milk, so it wouldn't scorch. Otherwise left everything else the same was very good for a cold night.
* Percent Daily Values are based on a 2,000 calorie diet.
Tomato Macaroni Soup
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 88
Rhubarb adds its tangy flavor to everything from salsa to lemonade. Don't forget the pie.
Warm weather calls for a cold, fruity smoothie. Choose from over 400 refreshing recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make quick tomato soup from scratch.
See how to make this comfort food favorite with a bright, delicious twist.
See how to make a fresh tomato soup that’s creamy without being high fat.