Tomato Soup Mac and Cheese Recipe

Ingredients

Scaled for your household (6 portions) · original serves 6

• Tomatoes3⅔ lb
  Original recipe breakdown · used in multiple steps

  • 2½ pounds Roma tomatoes (halved lengthwise)
  • 1¼ pounds grape tomatoes or cherry tomatoes (or cherry tomatoes)
• Garlic cloves8
• Olive oil3 tbsp
• Pinch Salt1
• Pinch Ground Black Pepper1
• Brown onion1
• Red capsicum1
• Tomato puree (paste)3 tbsp
• Vegetable Broth4 cup
• Basil¼ cup
• Dried pasta16 oz
• Mozzarella2 cup
• Grated cheddar2 cup
• Sugar½ tbsp

Method

1. 1

   Set the oven to 430°F / 220°C. Place the Roma tomatoes; then garlic cloves on a baking tray and spoon over with 2 tablespoons olive oil and season with salt, pepper, and sugar.

2. 2

   At this stage, roast for about 25 minutes, or until the tomatoes are soft and charred on top.

3. 3

   While the tomatoes roast, heat 1 tablespoon olive oil in a medium saucepan or pot on medium-high heat.

4. 4

   Stir in the chopped onion; then red bell pepper and cook, giving it an occasional mix, until the onion becomes soft and translucent.

5. 5

   Mix the tomato paste through the onion mixture.

6. 6

   Pour in the vegetable broth, season with a little extra salt if needed, put the lid on,; then bring up to the boil. Reduce the heat to low and simmer for about 15 minutes.

7. 7

   Stir in the roasted tomatoes, garlic,; then basil to the broth and continue simmering for about 2 minutes, until the basil softens.

8. 8

   At this stage, blend the soup using a stick blender until smooth.

9. 9

   Stir in the dry pasta directly to the soup; then simmer slowly for about 15–20 minutes, giving it an occasional mix, until the pasta cooks and begins absorbing some of the soup, slightly thickening the texture.

10. 10

    Once the pasta is cooked, stir in ¾ of the cheddar; then mozzarella and mix until fully melted and combined.

11. 11

    Transfer the pasta mixture to an oven-safe dish; then top with the remaining cheese.

12. 12

    Bake at 430°F / 220°C for about 10 minutes, just until the cheese melts; then develops a light golden colour.

13. 13

    At this stage, serve topped with fresh basil.