Tomato Soup Mac and Cheese
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy comfort food mashup pairing tomato basil soup with homemade macaroni and cheese. Tender pasta is dressed in a velvety tomato and cheese sauce that's both rich and bright, ready in 50 minutes.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 16 oz uncooked wheat elbow macaroni or pasta shells
- 3 tablespoons light butter (divided)
- ¼ cup chopped onion
- 1 clove garlic (minced)
- 1/8 teaspoon crushed red pepper
- 1 (14.5 oz) can whole tomatoes
- 1 cup vegetable broth
- ¼ cup torn basil leaves
- 1/8 teaspoon dried thyme
- 2 tablespoons flour
- 1 ¼ cups fat free milk
- ½ teaspoon dry mustard powder
- ½ teaspoon salt
- 2 oz 50% reduced fat sharp cheddar (shredded (I used Cabot brand))
- 4 oz sharp cheddar (shredded (I used Cabot Seriously Sharp))
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 20m
- Sodium
- 459mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 137mg
- Calcium
- 211mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 459MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.