Quick Tomato Soup Using Pasta Sauce
Ingredients
- 3 cups pasta sauce
- 1-2 cups chicken broth
- ½ cup heavy cream
- ⅓ cup diced onions
- ⅓ cup diced carrots
- 1–2 tbsp olive oil
- Salt and pepper to taste
- Fresh basil, diced (for garnish)
- Homemade croutons
- Grated Parmesan or Pecorino cheese
- Sautéed poblano and red peppers (for garnish)
Instructions
- 1. Sauté the Veggies:In a pot, heat olive oil over medium heat. Add diced onions and carrots, sautéing until softened and fragrant, about 5 minutes.
- 2. Build the Base:Pour in the pasta sauce, then season with salt and pepper to taste. Add the chicken broth, stirring to combine.
- 3. Simmer:Let the mixture simmer uncovered for 20 minutes, allowing the flavors to meld.
- 4. Blend:Carefully transfer the soup to a blender (or use an immersion blender) and blend until creamy and smooth.
- 5. Add Cream:Return the soup to the pot. Stir in the heavy cream and gently heat until warmed through, but do not boil.
- 6. Serve:Ladle into bowls and top with diced fresh basil, homemade croutons, grated Parmesan or Pecorino, and a few sautéed poblano and red pepper slices for an extra pop of flavor and color.
Notes
If you like a little heat, leave some seeds in the poblano for a subtle kick!
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