Macaroni and Cheese Soup Recipe

Name: Macaroni and Cheese Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ tablespoons soy margarine or 1 ½ tablespoons canola oil; 1 large onion, finely chopped; 2 medium celery ribs, finely diced; 1 (1 lb) can great northern bean, drained and rinsed; 3 ½ cups vegetable stock or 3 ½ cups water; 12 lb mushroom, coarsely chopped; 1 ½ teaspoons salt free herb and spice seasoning mix; 1 cup soymilk or 1 cup low-fat milk (or as needed); 1 ½ cups cheddar-style soy cheese or 1 ½ cups firmly packed grated low-fat cheddar cheese; 2 cups small shell pasta (such as shells or elbows); salt; 1 dash cayenne pepper

Servings: persons

1 ½ tablespoons soy margarine or 1 ½ tablespoons canola oil
1 large onion, finely chopped
2 medium celery ribs, finely diced
1 (1 lb) can great northern bean, drained and rinsed
3 ½ cups vegetable stock or 3 ½ cups water
12 lb mushroom, coarsely chopped
1 ½ teaspoons salt free herb and spice seasoning mix
1 cup soymilk or 1 cup low-fat milk (or as needed)
1 ½ cups cheddar-style soy cheese or 1 ½ cups firmly packed grated low-fat cheddar cheese
2 cups small shell pasta (such as shells or elbows)
salt
1 dash cayenne pepper

1
Het the margarine or oil in a soup pot.
2
Add the onion and celery and saute over medium low heat until the onion is gold.
3
In the meantime, puree the beens in a until smooth.
4
Add a small amount of water if necessary Cover the onions and celery witht he stock or water.
5
Bring to a simmer then stir in the bean puree, mushrooms, and seasoning mix.
6
Simmer gently, covered for 30-35 minutes.
7
Stir in the milk or soy more or less as needed to achieve a slightly thick consistency.
8
Remove from the heat and sprinkle in the cheese, a bit at a time, stirring in each time until it is fairly well melted (soy may not melt as completely).
9
Cover the soup and set aside In a separate saucepan, cook the pasta al dente.
10
Drain it and stir into the soup.
11
Adjust the consistency of the soup with more milk or soy as needed, then return to a low heat.
12
Season to taste with salt and cayenne.
13
Remove the soup from the heat and serve.

1039

kcal

Calories

Fat

140

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 ½ tablespoons soy margarine or 1 ½ tablespoons canola oil, 1 large onion, finely chopped, 2 medium celery ribs, finely diced, 1 (1 lb) can great northern bean, drained and rinsed, and more.

Yes, Macaroni and Cheese Soup falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Macaroni and Cheese Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions