Healthy Macaroni Tomato Soup

Hi guys!  Today was a cloudy day in Las Vegas which meant that I was making comfort food.  Because that’s the best kind of food.

The title may confuse you a bit.  But yeah, that says healthy.  I love healthy foods and eat the healthiest foods I can!  Except on the weekends.  When I bake.

But back to the subject.  It was cloudy and I wanted grilled cheese and tomato soup.  So that’s what I made.

This is almost like a semi-home cooking sort of a deal.  I mean, I do used canned soup.  I’m sorry.  I’ll try harder next time.

Yep.  That’s quinoa macaroni in some low sodium tomato soup with a whole wheat grilled cheese sandwich.  Say that five times fast.

It’s probably just about as simple as you think.


1 can low-sodium or “heart healthy” tomato soup

1 can of skim milk

1 cup quinoa pasta (found in the organic section but you could always use whole wheat or regular pasta)

1/2 Tbs. butter

Boil the macaroni a minute less than the package says to.  You don’t want soggy noodles!  I think I boiled mine for about 8-9 minutes.

Meanwhile, in a separate pot, mix the milk and the tomato soup and cook it on medium heat until it is heated through.

Drain the noodles and add it to the soup.

Add the butter and mix well.  If you want, you can add some salt, pepper, and garlic powder like I did.  But it isn’t necessary.  Nor traditional, I’m sure.

Lastly, I sprinkled some cheddar cheese on top to get melty.  It was a good thing.  I recommend it.

And like I said, I had it with a whole wheat grilled cheese sandwich.

I also always use 2% cheese, which I know a lot of people say doesn’t melt, but it does.

See?!  Proof!  You can see the string of cheese, even if the picture isn’t great.

I hope you like this simple, easy-to-put-together lunch!

Stay Serendipitous!



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