Tomato Macaroni Soup

Moe’s Breakfast.
A favourite soup from the Globe Restaurant in Ontario.   
I always loved their soup and this is my 
 version of it.
Like most of the soups I make, no real measurements.  Just a basic outline.
Tomato Macaroni Soup
1 shallot or small onion
1 minced garlic clove
butter
flour
fresh thyme
bay leaf
chicken broth
salt and pepper
canned of plum tomatoes drained
Saute the shallot in butter.  When soft add the garlic.
Add the flour to make a roux.
Add the chicken broth, bay leaf  and fresh thyme.  
Break up the tomatoes and add to the soup.
Season with salt and pepper.
Let simmer for 30 to 40 minutes. 
Add the macaroni and cook until tender.
Serve.  
Note:  I prefer a brothy soup over a thick soup, so I use more chicken broth.
If you like a thick soup use less.   
Keep in mind that cooking the pasta in the soup will also thicken it.

One Comment Add yours

  1. Leesie says:

    Sounds absolutely easy and delightful!

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