By Chef CPJ on April 28, 2008
Photo by Diana #2
Photo by Diana #2
"I believe my husband's grandmother came up with this soup, and it was the first recipe I got from my mother in law. I had to have it! This is an easy soup to make, and is very filling. I make a pone of cornbread to serve with it and it's a complete meal."
Serving Size: 1 (165 g)
Servings Per Recipe: 6
"We are real tomato soups fans, but were disappointed with this version. I omitted the onion as the tomatoes (19oz tin) I used already had onion and garlic in it. The recipe worked up very quickly, which was wonderful. However, after adding the 2 cups of milk, the 'tomato' taste was very weak. It got quite thick as the recipe mentions, but adding water would make the tomato taste all but disappear. Instead I ended up adding a can of condensed tomato soup. Kind of defeated the purpose. Also, I omitted the butter, and also found that there was far too much pasta for our liking. The recipe might benefit from an additional tin of tomatoes. Sorry I couldn't give it more than 3 stars. I'm sure others would enjoy this as your family does and the previous reviewer, but it just wasn't suited for us. Made for TOTM - Red Tag."
"This is a delicious soup. The cheese powder from the mac and cheese box really adds something special to this soup! Here I am in the D.C. area kind of iced-in due to the storm we had last night. I sure don't want to drive out on those icy roads! Everything I needed for this soup was in the pantry. At first, I thought I was going to need a second can of tomatoes when I saw all that macaroni boiled up, but I didn't. I did make 3 small changes. I pureed the tomato onion mix before adding the mac. Not totally smooth, but almost, with a few chunks. I also used a can of evaporated milk, with 3/4 cup of water. I didn't want to have to go out and buy milk! I also left out the butter. It was not needed. It turned out excellent. I feel all warm and fuzzy now! Thanks for posting this recipe. It is a keeper!"