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4 servings:


  • 6 tomatoes, peeled, seeded and chopped
  • 100g macaroni
  • fresh parsley, chopped
  • 3 onions, diced
  • 100g grated parmesan
  • 2 cloves of garlic, minced
  • 1 tablespoon sugar, water, oil, salt and pepper


Today’s tomato soup recipe comes to us from the south of Spain, from Andalusian lands, and is the perfect starter. Before explaining its preparation, it is important to mention the importance of this vegetable in our diets, as, in addition to its confirmed anti carcinogenic properties, it offers a high content of vitamins A and C, which help us fight off free radicals and prevents our cells from oxidising. Thanks to its high fibre content, it is an ideal food for those looking to reduce their cholesterol.

To begin, heat olive oil in a pot and sauté the onion until it is translucent. Add the minced garlic, making sure it doesn’t burn as this would give the soup an unpleasant taste. Then, add the tomatoes and the sugar. Salt and pepper to taste and pour water, covering all the ingredients fully. Let simmer for about fifteen minutes over low heat. After this time, add the pasta and the parsley and let cook.

Before serving the dish, sprinkle the soup with grated parmesan cheese and add a drizzle of olive oil. And your tomato and macaroni soup is ready.

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