Macaroni and Cheese Soup with Roasted Cherry Tomatoes
A twist from your favorite macaroni and cheese, in soup form. Topped with tangy roasted tomatoes and served with crispy avocado dippers.
Servings: 4 servings
Ingredients
For the Tomatoes:
- 12 small cherry tomatoes , sliced in half
- 1 Tablespoon olive oil
- Salt and pepper
For the Soup:
- 2 Tablespoons butter
- 3 garlic cloves , pressed
- 2 Tablespoons all-purpose flour
- 6 cups vegetable broth
- 1 bay leaf
- 1 cup dry macaroni elbows
- 1 cup heavy whipping cream
- 1 Tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- ½ teaspoon hot sauce
- ½ teaspoon pepper (white or black)
- 8 ounce block extra-sharp cheddar cheese , shredded
Instructions
For the Roasted Tomatoes:
- Preheat the oven to 425 degrees F. Layer the tomatoes, cut side up, on a baking sheet. Toss with olive oil, sprinkle with salt and pepper. Roast for 10-12 minutes. Remove from the oven and allow to cool to room temperature while preparing the soup.
For the Soup:
- Melt the butter in a large saucepan or Dutch oven over medium heat. Add the garlic and cook for 1 minute (stir frequently to avoid burning). Using a whisk, mix in the flour until smooth, then slowly pour in the vegetable broth and whisk to combine. Drop in the bay leaf.
- Increase the heat to high and bring to a boil. Stir in the macaroni and cook at a boil until just tender, about 8-9 minutes. Remove and discard the bay leaf. Stir in the whipping cream, mustard, Worcestershire sauce, hot sauce and pepper. Mix in the cheese and continue to stir until melted into the soup. Bring to a boil again and let boil for 2 minutes, stirring occasionally. Remove from the heat and serve immediately in individual bowls, topped with the roasted tomatoes. Serve with Avocado Dippers (recipe below).
- Source: The RecipeGirl Cookbook
