Mac & Cheese Stars with Tomato Soup

Grilled cheese and tomato soup, meet your crunchier cousin. Dunk golden Dr. Praeger's Mac & Cheese Stars into a quick stovetop tomato soup for a cozy fall dinner.

Servings: 4    Time: 25 minutes

Made with: Dr. Praeger's Mac & Cheese Stars

Ingredients

Stars

• 2 boxes Dr. Praeger's Mac & Cheese Stars

Quick tomato soup

• 1 tbsp olive oil
• 1/2 yellow onion (chopped)
• 2 cloves garlic (minced)
• 1 can (28 oz) crushed tomatoes
• 1 1/2 cups vegetable broth
• 1/4 cup milk or cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• Fresh basil, for serving

Instructions

1. Heat the olive oil in a medium saucepan over medium heat. Cook the onion 4 to 5 minutes, until soft, then add the garlic and cook 30 seconds more.
2. Add the crushed tomatoes, broth, salt and pepper. Bring to a simmer and cook 10 minutes.
3. While the soup simmers, preheat the air fryer to 400°F. Cook the Dr. Praeger's Mac & Cheese Stars straight from the freezer in a single layer for 5½ to 6 minutes, until golden and crispy, working in batches. (Oven or toaster oven: bake at 450°F for 4 minutes, flip, and bake 4 to 5 minutes more.)
4. Take the soup off the heat and stir in the milk. Blend until smooth with an immersion blender, or carefully in a countertop blender with the lid vented.
5. Ladle the soup into mugs or bowls, top with basil and serve with the Stars for dunking.

Short on time? A carton of store-bought tomato soup works too.