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Macaroni Soup with Basil Croutons


Macaroni soup has always been a comfort food for many. Of course, I always liked my soup slightly spiced. The basil croutons made with the Thirumala Ghee can be addictive!

Preparation time:   20 minutes

Cooking time:     20 minutes

Serves:   6

1 tablespoon Thirumala Ghee

300 g carrots, chopped

100 g onion, finely chopped

1000 ml vegetable stock

400 g can chopped tomato

100 g mini macaroni

100 g frozen peas

100 g French beans, cut into 3 cm pieces

1 red chilli, slit lengthwise (optional)

Handful of basil leaves

Salt and pepper

Grated Parmesan


  1. Heat Thirumala Ghee in a pan.
  2. Fry the carrots and onion for 5 minutes until they start to soften. Add the stock and tomatoes. Simmer for 10 minutes.
  3. Add in the macaroni and boil till they are about three-quarters cooked.
  4. Add in the peas, French beans, chilli, basil leaves, salt and pepper. Bring to a boil.
  5. Once vegetables are tender, dish out the soup into small bowls. Sprinkle with grated Parmesan.
  6. Serve with Basil Croutons.


30 g fresh basil leaves, washed and patted dry

¼ teaspoon black peppercorns

¼ teaspoon salt

3 tablespoons Thirumala Ghee, melted 

4 slices firm white sandwich bread, cut into cubes or batons


  1. Place basil leaves, salt and peppercorns in a mortar and pound them with a pestle until the leaves are mushy and the peppercorns coarse.
  2. Scrap the pounded mixture into a small bowl. Pour in the melted Thirumala Ghee and stir to combine well.
  3. Place the bread cubes in a bowl. Drizzle the basil oil and toss bread cubes with it.
  4. Arrange on a baking tray and bake at 190°C for 15 minutes or until croutons are golden brown and crisp.  




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