Luby’s, Inc. operates restaurants under the brands Luby’s Cafeteria, Fuddruckers and Cheeseburger in Paradise and provides food service management through its Luby’s Culinary Services division. The company-operated restaurants include 95 Luby’s cafeterias, 65 Fuddruckers restaurants, 18 Cheeseburger in Paradise full service restaurants and bars, one Koo Koo Roo Chicken Bistro and one Bob Luby’s Seafood Grill. Its 95 Luby’s cafeterias are located throughout Texas and other states. Its Fuddruckers restaurants include 65 company-operated locations and 114 franchises across the United States (including Puerto Rico), Canada, and Mexico. Luby’s Culinary Services provides food service management to 22 sites consisting of healthcare, higher education and corporate dining locations.

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Tomato and Macaroni Soup

TOMATO and MACARONI SOUP
Piccadilly Cafeteria Copycat Recipe

Serves 8


1 tablespoon butter
1 tablespoon extra-virgin olive oil
1 medium onion, chopped
1 stalk celery, chopped
2 cloves garlic, chopped
1 teaspoon chopped fresh thyme or parsley
1 (28-oz.) can whole peeled tomatoes, with juice
1 (14-oz.) can whole peeled tomatoes, with juice
4 cups chicken broth
1/2 cup Half and Half (optional)
1/2 teaspoon salt
freshly ground pepper to taste
1/4 box macaroni, cooked


Heat butter and oil in a Dutch oven over medium heat until the butter melts. Add onion and celery; cook, stirring occasionally, until softened, 4 to 6 minutes. Add garlic and thyme or parsley; cook, stirring, until fragrant, about 10 seconds. Stir in canned tomatoes with juice. Add broth; bring to a lively simmer over high heat. Reduce heat to maintain a lively simmer and cook for 10 minutes. Puree the soup in the pot using an immersion blender or in batches in a blender. Stir in half-and-half (if using), salt and pepper.  Keep the cooked macaroni separate and to the bowls just before serving.