Soups / Stews

“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.

I love being in the kitchen. Early mornings, soft music, a hot espresso. Easing into the preparation of delicious meals. Glancing through cookbooks, gathering inspiration and planning my day. I look forward to the cycles of the seasons, the pleasures of tasting and savoring and sharing this with those dear to me. Weekends are special to me as my week days are often rushed, but still I create the ambiance, light the candles, set the table and uncork the wine.


  • Amelia

    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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