Homemade SpaghettiOs soup is reminiscent of the favorite childhood food. Although this dish takes a bit more attention and time, the flavor is well worth the effort and sure to be a hit in your home.
My husband isn’t a huge fan of tomato soup, but my little guy loves it. He adores tomatoes and red sauces. Naturally I thought this soup would be a hit with him, and I was right. Not only did he love it, but this recipe made so much soup I was able to give some to our neighbors down the street who have been feeling a little bit under the weather. This soup makes the perfect get-well or thoughtful gift, since it screams good and comforting food.
Although this soup does take a bit of work and patience, it is short on the ingredient list and isn’t extremely time intensive in that you need to be watching it constantly. I was able to complete some other kitchen tasks and play with my little guy all while occasionally stirring and taking care of the soup.
The ditalini pasta is a fun touch, making this soup as close to SpaghettiOs as possible. However, if you are unable to find this pasta or want to substitute with a whole-wheat version, then a different type of pasta would work great. Just make sure to follow the directions on the package when cooking the pasta. The other note for interchanging the pasta is to try to use smaller noodles, such as orzo or macaroni.
Homemade SpaghettiOs soup recipe
Make a homemade version of everyone’s favorite childhood soup: SpaghettiOs. It’s super easy and even better than the canned original.
Prep time: 35 minutes | Cook time: 2 hours 15 minutes | Total time: 2 hours 50 minutes
- 4 pounds fresh tomatoes, peeled
- 1/4 cup butter, divided
- 1/3 cup yellow onion, finely diced
- 1 cup tomato broth
- 1/4 teaspoon dried basil
- 2 tablespoons white flour
- 3 cups ditalini pasta, uncooked
- Salt and pepper, to taste
- Place the tomatoes into a blender, and pulse until they are liquid.
- In a large pot, melt 1 tablespoon of butter. Add the onion, and sauté until tender.
- Add in the basil, tomato broth and pureed tomatoes. Stir well.
- Increase the heat to high, and stir occasionally until the soup comes to a boil. Once it boils, reduce the heat, and allow it to simmer uncovered for 2 hours, stirring every 10 to 15 minutes.
- After it has simmered, blend the soup again. You might have to do this in batches.
- In a separate saucepan, melt the remaining 3 tablespoons of butter, and whisk in the flour. Whisk constantly until a thick dough forms. Add the blended soup to the dough very slowly, whisking constantly.
- Allow the soup to simmer again and thicken for another 10 to 15 minutes.
- Meanwhile, boil the ditalini noodles to al dente. Drain the noodles, and then stir them into the tomato soup.
- Garnish with fresh herbs, if desired.