“Semi-homemade” Tomato Soup

 

My daughter loves creamy soups…. bisque, roasted tomato, cheesey brocolli.  So I began thinking about how I could give her a healthier version while also being quick and easy for her to make.  As I was grocery shopping with her I noticed her list included jarred pasta sauce.  Really??  She grew up eating my homemade sauce…so how could she eat this!  I read the ingredients..actually not bad…tomatoes, onions, roasted garlic, sugar, salt oregano, sunflower oil, parsley, pepper.  

The sauce she bought was Barilla – Roasted Garlic.   While it did not taste like my sauce…simmering all day, lovingly stirred…the ingredients could be used as a base for her soup!  Similar to how I make creamy soup from roasted veggies and whole tomatoes.  So, we blended it up and added ingredients she would like in a soup, and before we knew it…creamy soup as good as homemade!  On a second shopping trip she grabbed a Classico Sun-Dried Tomato Alfredo.   The cream, egg yolk, parmesan cheese and butter take the fat content up, but I have to believe that it will be a better choice for her than eating out and not knowing exactly what is in the soup.  Most importantly… they both taste really, really good! 

Tomato Soup with Roasted Garlic

1 jar Marinara of your choice (check ingredients to ensure no added sugars or fake food!)  *
1 1/2 cups chicken broth
1 tablespoon of Pesto (optional) or use 1/4 cup of fresh basil or 1 tablespoon of dried
1 small jar of roasted red peppers (optional – good for creating a Tomato Roasted Red Pepper Soup)
1/4 cup heavy cream
salt & pepper to taste

Combine all ingredients in a blender and process well.  Pour into a saucepan and heat.   Depending on how you like the thickness of your soup you can add more or less chicken stock as well as the cream.   Garnish with a dollop of goat cheese, parmesan shavings or gorgonzola.  

* If the marinara sauce does not contain roasted garlic or to intensify the garlic taste, add 1 bulb of roasted garlic.

Variation:  Sun-Dried Tomato Alfredo

Basically we just added chicken stock and pesto to this soup as it had all the ingredients she wanted.  I prefer a spicy soup; therefore, I would add crushed red pepper.

2 thoughts on ““Semi-homemade” Tomato Soup

  1. jar sauces are really not too bad if you watch the salt content. no, not lovingly stirred, but…… in a pinch. i “doctor” them up – good olive oil added, a little more oregano or garlic, pepper, whatever will work for the moment. cook down – and it is not bad. i think it is called – semi-homemade!? i can lovingly remember making cookies & cakes from scratch when i was young with my mom. 🙂

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