Fancy Mac and Cheese Soup
Recipe type: Lunch/Dinner
Cuisine: Vegetarian Camp Cooking
Prep time: 
Cook time: 
Total time: 
Serves: 10 servings
What’s not to love about this vegetarian campfire recipe? Everyone’s a fan of mac and cheese … including the kiddies. And on top of it all, the roasted cherry tomatoes add just the right savory zing for the adult palate. You better make a double batch because this one won’t last long when your campmates catch wind of it. Roast the cherry tomatoes at home before the trip and bring them along in a zip lock back with just a little olive oil – or sub in reconstituted sun-dried tomatoes if you wish.
  • 12 cherry tomatoes, halved
  • 1 Tbsp. olive oil
  • Coarse Sea Salt, to taste
  • Fresh cracked black pepper, to taste
  • 2 Tbsp. salted butter
  • 2 tsp. minced garlic
  • 2 Tbsp. all-purpose flour
  • 6 cups vegetable broth
  • 1 bay leaf
  • 1 cup dry macaroni elbows
  • 1 cup whipping cream
  • 1 Tbsp. Dijon mustard
  • 1 tsp. Worcestershire sauce
  • ½ tsp. Tabasco sauce
  • ½ tsp. white pepper
  • 8 oz. shredded cheddar cheese

  1. Preheat oven to 425F. Place the tomatoes, cut side up, on backing sheet. Drizzle with the olive oil and sprinkle with salt and pepper.
  2. Roast the tomatoes for 10-15 minutes, then remove them from the oven cool to room temp
  3. In 10- or 12-inch Dutch oven, melt the butter over medium heat. Add the garlic and cook, stirring constantly for one minute.
  4. Whisk in flour, then slowly whisk in the vegetable broth and add the bay leaf.
  5. Increase to high heat and bring the broth to a boil. Add the macaroni and boil until al dente … about 8 minutes.
  6. Remove bay leaf. Stir in cream, mustard, Worcestershire sauce, Tabasco sauce, and pepper.
  7. Add the cheese and continue to stir until it’s completely melted.]
  8. Slowly bring the soup to a boil again for two minutes, stirring occasionally, then remove it from the heat.
  9. Ladle the soup into serving bowls and top with the roasted tomatoes.
Recipe by 50 Campfires at