Name: Tomato Soup Mac And Cheese
Prep time: 15 min
Cook time: 1 h 5 min
Total time: 1 h 20 min
Cuisine: Italian
Ingredients: 2½ pounds roma tomatoes halved lengthwise; 1¼ pounds grape tomatoes or cherry tomatoes; 8 cloves garlic peeled and smashed; 3 tbsp olive oil; 1 pinch salt; 1 pinch ground black pepper; 1 large yellow onion chopped; 1 red bell pepper deseeded and diced; 3 tbsp tomato paste; 4 cups vegetable broth; ¼ cup basil leaves plus extra for topping; 16 oz rigatoni pasta or pipe rigate; 2 cups light mozzarella cheese shredded; 2 cups high-protein cheddar cheese shredded; ½ tbsp sugar

Ingredients

Scale

2½ pounds roma tomatoes halved lengthwise
1¼ pounds grape tomatoes or cherry tomatoes
8 cloves garlic peeled and smashed
3 tbsp olive oil
1 pinch salt
1 pinch ground black pepper
1 large yellow onion chopped
1 red bell pepper deseeded and diced
3 tbsp tomato paste
4 cups vegetable broth
¼ cup basil leaves plus extra for topping
16 oz rigatoni pasta or pipe rigate
2 cups light mozzarella cheese shredded
2 cups high-protein cheddar cheese shredded
½ tbsp sugar

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Instructions

Preheat the oven to 430°F / 220°C. Place the Roma tomatoes and garlic on a baking tray, drizzle with 2 tablespoons of olive oil, and season with salt, pepper, and sugar.
Roast for about 25 minutes until the tomatoes are soft and charred.
In a medium saucepan, heat 1 tablespoon of olive oil over medium-high heat.
Add the chopped onion and red bell pepper, cooking until the onion is soft and translucent.
Stir in the tomato paste with the onion mixture.
Pour in the vegetable broth, season with extra salt if needed, cover, and bring to a boil. Lower the heat and simmer for about 15 minutes.
Add the roasted tomatoes, garlic, and basil to the broth, simmering for an additional 2 minutes until the basil softens.
Blend the soup until smooth using a stick blender.
Directly add the dry pasta to the soup and simmer for 15–20 minutes, stirring occasionally until the pasta cooks and absorbs some soup, thickening it slightly.
Add ¾ of the cheddar and mozzarella, stirring until fully melted.
Transfer the mixture to an oven-safe dish and top with the remaining cheese.
Bake for about 10 minutes at 430°F / 220°C until the cheese melts and turns golden.
Serve with fresh basil on top.

Notes

For added flavor, consider using fresh herbs like thyme or oregano.
Feel free to mix in other vegetables like spinach or zucchini for a nutrition boost.
This dish can be stored in the refrigerator for up to three days.

Author: Sarah
Prep Time: 15 minutes
Cook Time: 65 minutes
Category: Main Dishes
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 490
Sugar: 7g
Sodium: 800mg
Fat: 19g
Saturated Fat: 9g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 65g
Fiber: 4g
Protein: 20g
Cholesterol: 40mg