Tomato Soup Mac And Cheese Recipes

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TOMATO SOUP MAC AND CHEESE



Tomato Soup Mac and Cheese image

This is the mac and cheese of my childhood with a few upgrades from how my mom made it. The tangy pop from the tomatoes lets the rich blend of cheeses really shine and the crunchy topping adds great texture. There's room in my world for a variety of mac and cheese styles and this one nears the top.

Provided by Dan Langan

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 11

2 tablespoons unsalted butter, at room temperature, plus more for the baking dish
Kosher salt and freshly ground black pepper
1/2 pound small or medium shell pasta (or your favorite shaped pasta!)
1 tablespoon all-purpose flour
1/4 teaspoon onion powder
One 10.75-ounce can condensed tomato soup
1 1/4 cups milk
8 ounces sharp Cheddar, freshly grated
4 ounces sharp American deli cheese, torn into large pieces
1/3 cup panko breadcrumbs, seasoned or unseasoned
1/4 cup grated Parmesan

Steps:

  • Preheat your oven to 350 degrees F and grease a 9-inch square (or 2-quart) baking dish with butter.
  • Bring a large pot of salted water to a boil and add the pasta. Cook the pasta until is al dente, about 2 minutes less than the package directions, and drain.
  • Meanwhile, melt 1 tablespoon of butter in a medium saucepan over medium heat until foaming. Whisk in the flour, onion powder, a pinch of salt and a few grinds of pepper and cook for about 30 seconds.
  • Whisk in the condensed tomato soup and milk and bring to a simmer, 3 to 4 minutes.
  • Remove from the heat, then stir in the Cheddar and American cheese with a wooden spoon. Taste for seasoning and adjust if needed.
  • Stir the cooked pasta into the sauce and pour the mixture into the prepared baking dish pan. In a small bowl, combine the breadcrumbs, Parmesan and remaining 1 tablespoon of butter with your hand, then sprinkle over the pasta.
  • Bake until the top is golden and the edges are bubbling, 30 to 35 minutes. Let cool 5 to 10 minutes before serving.

MACARONI AND TOMATO SOUP



Macaroni and Tomato Soup image

My Mother and Father were children of the Great Depression. Sometimes my Mom would pull these crazy recipes out but we as a family loved them! This is one that my children and I have to have still sometimes. Eat it hot because it does not rewarm very well. IMHO, Campbells soup works best in this, but feel free to use whatever tomato soup you would like. This sounds wierd but it is REALLY GOOD.

Provided by fishywitch

Categories     One Dish Meal

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 2

1 (16 ounce) package elbow macaroni
2 (10 ounce) cans tomato soup

Steps:

  • In lightly salted water, cook macaroni according to package directions, drain.
  • In pan you cooked macaroni in, empty soup into pan and slightly warm. You don't need to bring the soup to a boil (and do not add any water!).
  • Add macaroni back to pan and stir thoroughly mixing macaroni with soup.
  • Salt and pepper if you would like. Eat warm and enjoy.

BAKED MACARONI AND CHEESE WITH TOMATO



Baked Macaroni and Cheese with Tomato image

This is a quick and easy dinner or lunch recipe that has been in my family for years. Tomato soup adds a twist of flavor.

Provided by DUSTI517

Categories     Main Dish Recipes     Pasta     Macaroni and Cheese Recipes     Baked Macaroni and Cheese Recipes

Time 1h15m

Yield 6

Number Of Ingredients 6

1 pound macaroni
1 (10.75 ounce) can condensed tomato soup
1 ¼ cups milk
3 cups shredded Cheddar cheese
8 tablespoons butter, divided
¼ cup dry bread crumbs

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Pour in pasta and cook for 8 to 10 minutes or until al dente; drain.
  • In large bowl, combine macaroni, soup, milk, cheese and 6 tablespoons butter. Pour into 9x13 baking dish. Top with bread crumbs and dot with remaining butter. Bake for 45 minutes or until golden brown and bubbly.

Nutrition Facts : Calories 740.1 calories, Carbohydrate 71.4 g, Cholesterol 104.1 mg, Fat 37.9 g, Fiber 3.8 g, Protein 28.3 g, SaturatedFat 22.8 g, Sodium 797.2 mg, Sugar 7.6 g

MAC & GRILLED CHEESE TOMATO SOUP



Mac & Grilled Cheese Tomato Soup image

Combine two classic favorites in one bowl with our Mac & Grilled Cheese Tomato Soup recipe. You'll love this grilled cheese tomato soup on a chilly day!

Provided by My Food and Family

Categories     Fall 2016

Time 30m

Yield 6 servings

Number Of Ingredients 9

1 pkg. (14.5 oz.) KRAFT Macaroni & Cheese Dinner
2 Tbsp. butter, divided
1 onion, chopped
1 can (14.5 oz.) fat-free reduced-sodium chicken broth
1 cup water
1 can (28 oz.) no-salt-added diced tomatoes, undrained
4 slices white bread
4 KRAFT Singles
1/4 cup chopped fresh basil

Steps:

  • Prepare Dinner as directed on package. Meanwhile, melt 2 tsp. butter in large saucepan on medium heat. Add onions; cook and stir 5 min. Stir in broth, water and tomatoes. Bring to boil; simmer on medium-low heat 10 min. or until onions are tender.
  • Blend tomato mixture, in small batches, in blender until smooth, returning each puréed batch to saucepan. Keep warm until ready to serve.
  • Fill bread slices with Singles to make 2 sandwiches. Spread outsides of sandwiches with remaining butter. Cook in skillet on medium heat 3 min. on each side or until Singles are melted and sandwiches are golden brown on both sides. Cut each sandwich into 12 pieces.
  • Spoon Dinner into 6 bowls; top with basil, soup and grilled cheese "croutons."

Nutrition Facts : Calories 560, Fat 26 g, SaturatedFat 9 g, TransFat 3.5 g, Cholesterol 35 mg, Sodium 1200 mg, Carbohydrate 65 g, Fiber 4 g, Sugar 14 g, Protein 16 g

CHEESIEST TOMATO SOUP



Cheesiest Tomato Soup image

Excellent tomato soup served with warm rolls, biscuits, and fresh salads.

Provided by sal

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Tomato Soup Recipes

Time 40m

Yield 8

Number Of Ingredients 9

2 (28 ounce) cans whole peeled tomatoes
5 cups chicken broth
3 cups shredded sharp Cheddar cheese
1 (6 ounce) can tomato paste
1 teaspoon dried parsley
1 teaspoon dried basil leaves
½ teaspoon dried tarragon
1 pinch dried thyme
salt and pepper to taste

Steps:

  • In a blender or food processor, puree tomatoes with liquid until smooth. Pour into a medium saucepan over medium-low heat. Stir in broth, cheese and tomato paste. Season with parsley, basil, tarragon, thyme, salt and pepper. Simmer 30 minutes, stirring frequently, until cheese is melted and smooth and flavors are well blended.

Nutrition Facts : Calories 222.7 calories, Carbohydrate 12.6 g, Cholesterol 44.5 mg, Fat 14.4 g, Fiber 2.9 g, Protein 13.1 g, SaturatedFat 9 g, Sodium 711.8 mg, Sugar 7.5 g

TOMATO SOUP AND GRILLED CHEESE



Tomato Soup and Grilled Cheese image

Growing up in India, the Masala cheese toast was a regular staple breakfast dish. What set it apart was the only processed cheese available in India at that time (Amul cheese), which resembles a hard white Cheddar, paired with cilantro and roasted cumin for grilled cheese taken to the next level. The tomato soup is made with lentils, which adds to the creaminess of the soup; the curry leaves and Indian spices make it the perfect tomato soup to dunk the masala grilled cheese in.

Provided by Maneet Chauhan

Categories     appetizer

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 23

2 tablespoons vegetable oil
1 teaspoon cumin seeds
1/2 teaspoon mustard seeds
5 curry leaves
1 whole dried red chile
3 large yellow onions, sliced
2 tablespoons ginger-garlic paste (equal parts ground in a mortar and pestle)
1 bunch fresh cilantro, leaves roughly torn off
5 red tomatoes
1 cup tomato puree
1 cup masoor dal, washed
1/4 cup sambar powder
Kosher salt and freshly ground black pepper
One 13.5-ounce can coconut milk
1/2 cup (1 stick) unsalted butter
1/2 cup grated Amul cheese (or white Cheddar)
1 tablespoon chopped fresh cilantro
1/4 teaspoon red chili powder
1/4 teaspoon roasted cumin powder
1/4 teaspoon garam masala
Kosher salt
Four 1/2-inch-thick slices sourdough, cut from a boule
4 tablespoons unsalted butter, at room temperature

Steps:

  • For the tomato soup: Heat the oil in a large Dutch oven over medium heat until hot. Add the cumin seeds, mustard seeds, curry leaves and red chile and cook until it crackles, about 30 seconds. Add the onions, ginger-garlic paste and cilantro and cook until the onions are slightly caramelized, about 5 minutes. Add the tomatoes, tomato puree, masoor dal, sambar powder, salt and pepper, to taste. Cover with water until all the fresh tomatoes are covered and let it cook on a low heat until the lentils are soft, 25 to 30 minutes.
  • Carefully ladle the soup into a high-powered blender and blend until smooth, taking care when blending hot liquids. Pour into a medium-large saucepan and add the coconut milk and butter. Heat over medium, stirring occasionally, until just bubbling.
  • For the cheese filling: Combine the cheese, cilantro, chili powder, cumin, garam masala and salt to taste in a medium bowl and reserve.
  • For the sandwiches: Lay out the bread slices and top half of the slices with the cheese filling. Top with the other slices of bread and spread half the softened butter on the top piece of each sandwich.
  • Preheat a double-burner cast-iron griddle pan over medium heat. Add the sandwiches, butter-side down. Carefully spread the remaining butter on the top sides of the sandwiches and cook, turning once, until the bread is golden, about 3 minutes per side. Transfer the sandwiches to paper towels. Cut each sandwich in half on the diagonal.
  • Serve the tomato soup hot with the grilled cheese sandwiches on the side.

MAC 'N' CHEESE SOUP



Mac 'N' Cheese Soup image

I came across this recipe a few years ago and made some changes to suit my family's tastes. Because it starts with packaged macaroni and cheese, it's ready in a jiffy. -Nancy Daugherty, Cortland, Ohio

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 servings (2 quarts).

Number Of Ingredients 7

1 package (14 ounces) deluxe macaroni and cheese dinner mix
9 cups water, divided
1 cup fresh broccoli florets
2 tablespoons finely chopped onion
1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
2-1/2 cups 2% milk
1 cup chopped fully cooked ham

Steps:

  • Set aside cheese sauce packet from macaroni and cheese mix. In a large saucepan, bring 8 cups water to a boil. Add macaroni; cook for 8-10 minutes or until tender., Meanwhile, in another large saucepan, bring remaining water to a boil. Add broccoli and onion; cook, uncovered, for 3 minutes. Stir in the soup, milk, ham and contents of cheese sauce packet; heat through. Drain macaroni; stir into soup.

Nutrition Facts : Calories 263 calories, Fat 9g fat (4g saturated fat), Cholesterol 28mg cholesterol, Sodium 976mg sodium, Carbohydrate 32g carbohydrate (6g sugars, Fiber 2g fiber), Protein 13g protein.

VELVEETA & TOMATO SOUP MAC AND CHEESE



Velveeta & Tomato Soup Mac and Cheese image

An easy favorite passed down to me by my mother when I went away to college. Infinitely adjustable, this recipe never fails to provide a rich, creamy, cheezy batch of mac & cheese.

Provided by Kachup

Categories     Cheese

Time 25m

Yield 4 serving(s)

Number Of Ingredients 4

1 (10 ounce) can condensed tomato soup
3/4 cup milk
1/2 lb Velveeta cheese
elbow macaroni or shell pasta

Steps:

  • Empty can of tomato soup into small saucepan.
  • Fill empty soup can 1/2 full of milk (your choice-- skim, 1%, 2%, whole, etc.).
  • Pour into pan.
  • Stir to combine.
  • From a standard size Velveeta "brick" (typically a 2 lb. size), slice off 1/4 of the entire brick.
  • Cut into 1/2" cubes.
  • Place into soup/milk mixture.
  • Over medium heat, stir soup, milk, and cheese cubes to combine.
  • While cheese sauce is being prepared, prepare your choice of elbow macaroni or shell pasta per package directions.
  • Try to time pasta to be done and drained just prior to the cheese sauce being completed.
  • Taste the cheese sauce.
  • Too cheezy? Add a few splashes of milk.
  • Not cheezy enough? Add a cube or two more of Velveeta and stir to combine and melt.
  • When cheese sauce is to your liking, place the hot, drained (not rinsed) pasta back into the pasta pot.
  • Add cheese sauce from sauce pan.
  • Stir to combine cheese sauce and pasta.
  • Serve hot immediately.

Nutrition Facts : Calories 241.5, Fat 14.4, SaturatedFat 9.3, Cholesterol 51.2, Sodium 1252.6, Carbohydrate 17.1, Fiber 0.8, Sugar 10.3, Protein 11.8

MACARONI AND CHEESE SOUP



Macaroni and Cheese Soup image

I have worked in the food service industry for too many years to count and have made this one-of-a-kind soup at many different jobs. It's always been a big hit. -Emma Head, Sunrise Beach, Missouri

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 20 servings (5 quarts).

Number Of Ingredients 11

3 quarts water
5 teaspoons chicken bouillon granules
1-1/2 cups sliced celery
2 large carrots, shredded
1 large onion, chopped
1 medium green pepper, chopped
2-1/2 cups uncooked elbow macaroni
1 cup butter, cubed
3/4 cup all-purpose flour
6 cups whole milk
1 pound Velveeta, cubed

Steps:

  • In a stockpot, bring water and bouillon to a boil. Add celery, carrots, onion and green pepper; cook for 4 minutes or until tender. Add macaroni. Cover and return to a boil; boil 2 minutes. Remove from the heat; let stand for 8-10 minutes or just until macaroni is tender., Meanwhile, melt butter in a large saucepan. Add flour, stirring until smooth. Gradually add milk, stirring constantly. Bring to a boil; cook and stir for 2 minutes. Stir in cheese until melted; add to undrained macaroni mixture.

Nutrition Facts : Calories 261 calories, Fat 17g fat (11g saturated fat), Cholesterol 49mg cholesterol, Sodium 619mg sodium, Carbohydrate 18g carbohydrate (7g sugars, Fiber 1g fiber), Protein 9g protein.

QUICK TOMATO SOUP WITH GRILLED CHEESE



Quick Tomato Soup With Grilled Cheese image

When done well, this age-old combination can be exactly what you want. Here, the cooking is as easy as the eating: While you get the soup started in a pot with a can of tomatoes and little more than onion and butter (in the style of Marcella Hazan's famous tomato sauce), you assemble and pan-fry the sandwiches. The particular joy of these lies in their soft, quiet flavors: A thin layer of mayonnaise spread on the inside of the bread heats with the mozzarella, a mild cheese that lets you taste the bread and butter as they are. With a filling this rich and gooey, you want a delicate sweet enriched loaf like brioche or milk bread.

Provided by Eric Kim

Categories     dinner, easy, lunch, quick, sandwiches, soups and stews, main course

Time 30m

Yield 4 servings

Number Of Ingredients 12

1 (28-ounce) can whole peeled tomatoes
3/4 cup chicken or vegetable broth, plus more as needed
1 large yellow onion, coarsely chopped
4 tablespoons unsalted butter
1 1/2 teaspoons dried oregano
1 teaspoon granulated sugar
Salt and black pepper
Mayonnaise
8 slices brioche or milk bread, crusts removed
1 cup shredded low-moisture mozzarella (4 ounces)
1/4 teaspoon dried oregano
2 tablespoons unsalted butter

Steps:

  • Make the soup: Dump the canned tomatoes and their juices into a medium pot and using your hands, tear into coarse chunks. Swish the broth in the empty tomato can and add to the pot.
  • Stir in the onion, butter, oregano and sugar and season generously with salt and pepper. Turn the heat to high and bring to a simmer. Reduce the heat to medium-low, cover and continue simmering, stirring occasionally, until the onion is tender and the tomatoes have broken down, 15 to 20 minutes.
  • Meanwhile, make the sandwiches: Spread a thin layer of mayonnaise on one side of each slice of bread and evenly sprinkle the cheese and a little oregano on the mayonnaise side of 4 slices. Top with the cheeseless slices, mayonnaise-side down.
  • Melt 1 tablespoon butter in a large skillet over medium. Add the sandwiches and cook until golden brown on the bottoms, 2 to 3 minutes. Melt the remaining tablespoon of butter in the pan, then flip the sandwiches with a spatula, move them around to coat with the butter and cook until the other side is golden brown and the cheese is melted, 1 to 2 minutes. Turn heat to lowest setting to keep sandwiches warm.
  • Carefully purée the tomato soup using a blender until smooth and creamy, adding more broth if needed to loosen to your desired consistency. Season with salt and pepper. Transfer the grilled cheeses to a cutting board and cut each in half diagonally. Serve alongside the soup.

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From chelseasrecipes.blogspot.com


TOMATO SOUP MAC AND CHEESE RECIPE - VEENAGOELCROWNHOLM.COM
Bring your macaroni to a boil and cook until al dente; Drain the pasta and then place back into your pot; Add butter and cheese to taste; Add one can of condensed tomato soup and then use can to add one cup of water (1:1 ratio) Mix well; Pour into ramekins or baking dish. Add a sprinkle of cheddar cheese and bake at 350 for about 10 min . Enjoy!
From veenagoelcrownholm.com


MAC AND CHEESE SOUP {DECADENT + AMAZING!} • FIVEHEARTHOME
2021-02-03 Use a whisk to stir in flour, whisking continuously until light golden brown, about 2 minutes. Continue to whisk while slowly and gradually adding broth. Increase heat to medium high and bring to a boil. Cook while whisking until the sauce is smooth and thickened, between 5 …
From fivehearthome.com


CREAMY TOMATO MACARONI & CHEESE - A PRETTY LIFE IN THE SUBURBS
Add the flour to the onion mix and stir, mixing thoroughly. Whisk in the milk, and stir until the mixture is thickened. Add the tomato paste, diced tomatoes and oregano. Stir until the tomatoes are warmed through. Gradually stir in the grated and parmesan cheeses. Add the pasta and stir. Serve right away and enjoy!
From aprettylifeinthesuburbs.com


CREAMY GROUND BEEF AND MACARONI TOMATO SOUP RECIPE
Instructions. In a large skillet over medium heat, add the ground beef and onion and cook until the beef is no longer pink. Add in garlic and cook for a minute more. Add salt, pepper and oregano …
From sixsistersstuff.com


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