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Tomato Macaroni Soup

Yash dani

Servings

4

Prep Time

15 minutes

Cook Time

30 minutes

Cuisine

Indian Fusion

Category

Soup

Tomato Macaroni Soup is a comforting and flavourful bowl packed with fresh vegetables, tender macaroni, and a rich tomato base. Tomatoes, garlic, onion, green chilli, and aromatic spices are blended into a smooth, savoury soup that forms the heart of this wholesome dish. French beans, capsicum, and sweet corn add colour, crunch, and texture, while macaroni makes it hearty and satisfying. Lightly seasoned with oregano, black pepper, and tomato ketchup, this soup is perfect for a quick lunch, cosy dinner, or nourishing snack. Serve it hot, garnished with fresh coriander, for a delicious homemade meal.

Tomato Macaroni Soup

Ingredients

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    • 1.5 tbsp Olive Oil

    • 1 medium Onion, roughly cut

    • 6 medium Tomatoes, roughly cut

    • 5-6 Garlic Cloves

    • 1 Green Chili

    • A handful of Coriander Stems

    • 1 teaspoon Chili powder (or 2 tsp Kashmiri Red Chili Powder)

    • 1 tsp Cumin Powder

    • 1 tsp Coriander Powder

    • A large pinch of Salt

    • 2 cups Hot Wate

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    • 120 grams Macaroni

    • 7-8 French Beans, diced

    • 1 medium Capsicum (Bell Pepper), diced

    • 1/2 cup Sweet Corn kernels

    • 1 tbsp Tomato Ketchup

    • 1 tsp Oregano

    • A pinch of Sugar

    • Black Pepper, to taste

    • A handful of Fresh Coriander, chopped

    • Hot Water, to adjust consistency

    Directions

    1. Sauté the Base: In a large pan or pot, combine all the ingredients for the soup base (from oil to salt). Place it over high heat and cook, stirring frequently, until the tomatoes begin to soften.

    2. Simmer the Base: Add enough hot water to partially submerge the vegetables. Bring to a boil, then reduce the heat to medium-low. Cover the pan and let it simmer until the tomatoes are completely soft and mushy. Remember to stir occasionally to prevent sticking.

    3. Blend the Base: Turn off the heat and allow the mixture to cool down completely. Once cool, transfer it to a blender. Add a small amount of water if needed and blend to a very smooth puree.

    4. Strain and Season: Pour the puree through a fine-mesh sieve into a clean saucepan to ensure a silky-smooth texture. Add hot water to reach your desired soup consistency (keep it slightly thinner for now, as the pasta will absorb liquid). Stir in the black pepper, oregano, ketchup, and sugar.

    5. Cook the Pasta and Vegetables: Bring the soup to a boil. Add the macaroni and all the diced vegetables (beans, capsicum, and sweet corn). Stir well, lower the heat, and let it simmer for 8-10 minutes, or until the macaroni is cooked through and the vegetables are tender.

    6. Final Touches: Taste the soup and adjust the seasonings if necessary. If the soup has become too thick, you can add a little more hot water. Turn off the heat and stir in the fresh lemon juice and chopped coriander. Serve hot.

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