in Soup Recipes

Macaroni and tomato cream soup

updated

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Ingredients for 4 servings:

  • 2 m.-sized onion(s)
  • 2 tbsp butter
  • 800 ml tomato juice
  • 1 tsp, heaped vegetable stock powder
  • 100 ml sour cream
  • 150 g macaroni, short
  • n. B. Salt

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 25 minutes

Heat the butter in a saucepan. Peel and finely chop the onions, and fry them in the hot butter until golden brown. Add the tomato juice, season with salt, and sprinkle in the bouillon powder. Let the soup simmer for a few minutes until the onions are soft. Then add the sour cream and blend well until creamy. Bring the soup back to a boil. Meanwhile, cook the pasta in boiling salted water according to the package instructions, drain, and add to the soup. Mix everything well and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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