Creamy Tomato Mac and Cheese Soup
Author: Denise
Cuisine: American
Prep time:
Cook time:
Total time:
- 1 med onion - diced
- 2 garlic cloves - peeled and smashed
- Butter - half stick
- 8 oz of sharp cheddar cheese - shredded
- 28 oz can of diced tomatoes
- 1 tbsp olive oil
- 32 oz chicken stock
- 1 pint of half and half
- 8 oz elbow macaroni
- 3 tbsp flour
- 2 tsp sugar
- Salt and Pepper to taste
- Garlic Powder and Garlic Salt - to taste
- Bread, butter and american yellow cheese to make grilled cheese croutons.
- In a large dutch oven pot - melt the butter and add the olive oil, add garlic and saute until golden brown.
- Add the onions and salt, pepper, garlic powder and garlic salt - saute until starting to soften.
- Add the flour and stir, allow to cook off for a couple of minutes to remove flour taste.
- Add the chicken stock slowly and whisk as you add it.
- Add the half and half and continue to whisk.
- Allow to come to a slow boil and add the shredded cheddar cheese.
- Add more seasonings as needed.
- Blend half of the diced tomatoes with a the juices and the sugar until pureed and add to the soup.
- Blend the rest of the diced tomatoes but do not puree - leave them in smaller chunks and add them to the soup.
- In a separate pot boil water and add a good amount of salt to boil the elbows however leave them fairly hard, drain and add to the soup.
- Simmer until ready to eat.
- If the soup thickens too much add some milk to loosen it to your preference.
- Make the grilled cheese sandwiches but cut them into large crouton size and top the soup with them.
- Enjoy!
Recipe by Julia's Child at http://juliaschild.com/creamy-tomato-mac-cheese-soup/
3.5.3226