The Ultimate Comfort Food: Tomato Soup Mac and Cheese!

By Cafe Delites · 75 min

Ingredients

Instructions

1. Preheat the oven to 430°F / 220°C.
2. Place the halved Roma tomatoes and garlic cloves on a baking tray, drizzle with 2 tablespoons olive oil, and season with salt, pepper and sugar.
3. Roast for about 25 minutes, until the tomatoes are soft and charred on top.
4. While the tomatoes roast, heat 1 tablespoon olive oil in a medium saucepan over medium-high heat.
5. Add the chopped onion and diced red bell pepper and cook, stirring now and then, until the onion is soft and translucent.
6. Stir in the tomato paste.
7. Pour in the vegetable broth, season with a little extra salt if needed, cover and bring to a boil. Reduce to low and simmer for about 15 minutes.
8. Add the roasted tomatoes, garlic and basil to the broth and simmer for about 2 minutes, until the basil softens.
9. Blend until smooth with a stick blender.
10. Add the dry pasta to the soup and simmer gently for about 15–20 minutes, stirring now and then, until the pasta is cooked and has absorbed some of the soup and thickened it slightly.
11. Once the pasta is cooked, add ¾ of the cheddar and mozzarella and stir until melted and combined.
12. Transfer the pasta to an oven-safe dish and top with the remaining cheese.
13. Bake at 430°F / 220°C for about 10 minutes, until the cheese has melted and turned a light golden colour.
14. Serve topped with fresh basil.

Summarized from Cafe Delites's video. Watch it for the details.

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GarlicOnionCheeseTomatoBell pepperPastaTomato pasteMozzarella cheese