Prep 5 mins
Cook 10 mins
Ever had this comfort soup in a restaurant? Tomatoes, onions and pasta--always a winning combination. This recipe is simple, affordable and fat free. Grandma made this popular homemade tomato soup in our family restaurant back in the 50's. Experiment with rice, parsley, leftovers, herbs, celery leaves, cheese or diced tomatoes. This recipe is better reheated and easy to double or triple!
- 1 (19 ounce) can tomato juice
- 6 cups water
- 1 medium onion, chopped finely
- 1 cup macaroni
- salt and pepper
- In a medium saucepan; bring salted water, onion and pasta to a boil.
- Boil approximately 8 minutes till pasta and onion are cooked; stirring occasionally to ensure pasta does not stick to the bottom of the pan.
- DO NOT DRAIN; add tomato juice and bring back to a slow boil for about another 2 minutes.
- Note: You may wish to cook your onions in a bit of butter or olive oil before adding to the boiling water.
I've never had or heard of this before, so I didn't know what to expect. Considering the simplicity of it, I'd say it was alright. Thanks for sharing!
Excellent recipe. I use half the water and substitute the remainder with either chicken, beef or vegetable broth. We love macaroni and so we increase that by 1/2 cup. Have also used V-8 as suggested by anothe reviewer...either way, delicious!! When reheating we add a couple of tablespoons of water to thin it down as it thickens when refrigerated. Thanks for sharing.
My great-grandma has made this as a side dish since I can remember. She just uses a little less water and part of a small can of tomato sauce rather than tomato juice. Her mother made it during the depression and it has been a family favorite ever since. Thanks for taking me back :-)