Tomato Soup Made From Marinara Sauce has a bold, savory flavor with a touch of sweetness and a hint of garlic and herbs. The richness of the marinara adds more depth compared to regular tomato soup, with a slightly tangy and aromatic taste.
It’s a perfect choice if you want something comforting yet flavorful. I recently tried making tomato soup using marinara sauce, and it was surprisingly delicious!
The marinara sauce gave the soup a rich, tangy flavor with a hint of herbs, making it more complex than traditional tomato soup.
When making it, I simply heated the marinara sauce with some broth and added a bit of cream for smoothness. It paired perfectly with grilled cheese sandwiches, and even garlic bread would be a great addition!
My family absolutely loved it they found the flavors bold but comforting, especially on a cold day. They were excited by the twist on the classic tomato soup and enjoyed the extra depth that the marinara brought.
It quickly became a new favorite in our household!
Why We Love This Recipe?
We love this Tomato Soup Made From Marinara Sauce because it’s a delightful twist on the classic, with deep, rich flavors from the marinara that elevate the soup.
The combination of creamy milk and heavy cream creates a silky smooth texture, while the Parmesan adds a cheesy, savory finish.
It’s incredibly easy to make, and the result is comforting and satisfying, perfect for cozy nights. Plus, it pairs perfectly with grilled cheese, making it an all-time favorite in our household!
How To Prepare Tomato Soup Made From Marinara Sauce?
Recipe Details
- Preparation Time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: 30 minutes
- Course: Soup
- Difficulty: Easy
- Cuisine: Italian
- Yield: 4 servings
Kitchen Utensils Needed
- Soup pot or saucepan
- Stirring spoon
- Knife and chopping board
- Measuring cups and spoons
- Whisk
- Ladle (optional)
Ingredients
- 2 cups marinara sauce (store-bought or homemade)
- 1 ½ cups vegetable broth (or chicken broth if preferred)
- 12 ounces milk
- 1 tablespoon olive oil
- ½ small onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ cup heavy cream (or coconut cream for a dairy-free option)
- 2 tablespoons sugar
- 2 tablespoons cornstarch
- 2 tablespoons water
- ½ cup grated Parmesan cheese
- ½-1 teaspoon salt (to taste)
Instructions
1. Prepare the Base:
In a medium-sized soup pot, heat the olive oil over medium heat. Add the finely chopped onion and cook until soft and translucent, about 3-4 minutes. Add the minced garlic and cook for an additional 1-2 minutes, stirring constantly to avoid burning.
2. Combine Liquids:
Pour in the marinara sauce and vegetable broth, stirring to combine. Bring the mixture to a gentle simmer over medium heat, then reduce the heat to low.
3. Flavor the Soup:
Stir in the dried basil, oregano, and salt (to taste). Add the milk and heavy cream (or coconut cream) to create a creamy texture. Continue to stir occasionally to avoid curdling.
4. Thicken the Soup:
In a small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry. Gradually whisk this mixture into the soup, ensuring it’s evenly distributed. Let the soup simmer for another 5-7 minutes until it thickens to your desired consistency.
5. Sweeten the Soup:
Add the sugar to balance out the acidity of the tomatoes in the marinara sauce. Stir until fully dissolved.
6. Finish and Serve:
Once the soup has thickened, remove it from the heat. Stir in the grated Parmesan cheese and adjust seasoning with additional salt if needed. Ladle into bowls and serve hot.
Nutrition Facts Tomato Soup Made From Marinara Sauce
| Nutrition | Amount |
|---|---|
| Calories | 180 kcal |
| Protein | 3g |
| Fat | 14g |
| Carbohydrates | 14g |
| Fiber | 3g |
| Sugar | 6g |
| Sodium | 700mg |
Our Favorite Ways to Serve it Up
Here are five of our favorite ways to serve up this Tomato Soup Made From Marinara Sauce:
✔ Grilled Cheese Sandwich: The classic combo! Pair your soup with a crispy, melty grilled cheese for the ultimate comfort meal.
✔ Croutons & Fresh Basil: Top your soup with crunchy homemade croutons and fresh basil leaves for extra texture and flavor.
✔ Parmesan Crisp: Add a crispy Parmesan wafer on top for a savory crunch that pairs perfectly with the creamy soup.
✔ Bacon Crumbles: For a savory twist, sprinkle some crispy bacon crumbles on top for a salty, smoky contrast to the soup’s sweetness.
✔ Swirl of Pesto: Add a spoonful of basil pesto to each bowl for an herby, vibrant twist on the classic tomato soup flavor.
Amazing Variation
Here are five fun variations of Tomato Soup Made From Marinara Sauce:
1. Spicy Tomato Soup: Add a pinch of red pepper flakes or a dash of hot sauce to give the soup some heat. You can also toss in a finely chopped jalapeño for extra spice!
2. Roasted Garlic Tomato Soup: Roast a head of garlic until soft and caramelized, then blend it into the soup for a deeper, sweeter flavor.
3. Creamy Tomato Basil Soup: Add extra fresh basil leaves for a burst of flavor. Blend part of the soup for a creamy texture, or stir in some fresh basil at the end for a fragrant finish.
4. Smoky Tomato Soup: Stir in some smoked paprika or add a few tablespoons of smoked chipotle peppers in adobo sauce for a smoky depth that complements the tomato base.
5. Cheesy Tomato Soup: Stir in a generous amount of shredded mozzarella cheese or fontina for a cheesy, gooey twist. For an extra cheesy kick, top with more cheese and broil until bubbly!
How To Store Leftovers
To store leftovers, let the Tomato Soup Made From Marinara Sauce cool to room temperature before transferring it to an airtight container. Store the soup in the refrigerator for up to 3-4 days. I
f you want to keep it for a longer period, you can freeze it in a freezer-safe container for up to 3 months. When reheating, stir occasionally to ensure the soup heats evenly, and add a splash of milk or broth if it has thickened too much during storage.
Can I Use Homemade Marinara Sauce For This Recipe?
Absolutely! In fact, homemade marinara sauce can enhance the flavor of your soup. Just make sure it’s a thick, well-seasoned marinara so that the soup has a rich base.
If your homemade marinara is a bit more liquidy, you may want to adjust the amount of broth you use to get the consistency you prefer.
Can I Make This Soup Ahead Of Time?
Yes! Tomato Soup Made From Marinara Sauce actually tastes even better the next day as the flavors have more time to meld together. You can make it ahead and store it in an airtight container in the fridge for up to 3 days.
Just reheat it on the stovetop over low heat, and you might need to add a little extra broth to loosen it up if it thickens too much.
Can I Freeze The Soup?
Definitely! This Tomato Soup Made From Marinara Sauce freezes really well. Let it cool completely before transferring it to a freezer-safe container. It can be stored in the freezer for up to 3 months.
When you’re ready to enjoy it, thaw it in the fridge overnight and reheat it on the stove. You might need to stir in a little extra cream or broth to bring it back to the desired consistency.
How Can I Make This Soup Spicier?
If you like a little heat in your Tomato Soup Made From Marinara Sauce, try adding a pinch of red pepper flakes or a dash of hot sauce to the soup while it simmers.
You can also add fresh diced jalapeños for a spicier, more robust flavor. Adjust the amount based on your spice preference!
Can I Make This Soup Dairy-Free Or Vegan?
Yes! To make this soup dairy-free or vegan, simply swap out the heavy cream for coconut cream, almond milk, or another non-dairy alternative.
You can also use vegetable broth instead of chicken broth if you’re aiming for a fully plant-based version. The soup will still be creamy and delicious!
Conclusion
Using Tomato Soup Made From Marinara Sauce is a delicious twist on the classic recipe. The rich, tangy flavors, infused with garlic and herbs, add depth and complexity that elevate the dish.
Paired with grilled cheese or garlic bread, it becomes the perfect comforting meal, especially on a cold day. My family loved the bold, yet comforting flavors, and it quickly became a new favorite in our home.
If you’re looking to try something new while still enjoying the familiar taste of tomato soup, this variation is definitely worth a try!
More Delicious Tomato Sauce For You
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Tomato Soup Made From Marinara Sauce
Equipment
- Soup pot or saucepan
- Stirring spoon
- Knife and chopping board
- Measuring cups and spoons
- Whisk
- Ladle (optional)
Ingredients
- 2 cups marinara sauce store-bought or homemade
- 1 ½ cups vegetable broth or chicken broth if preferred
- 12 ounces milk
- 1 tablespoon olive oil
- ½ small onion finely chopped
- 2 garlic cloves minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ cup heavy cream or coconut cream for a dairy-free option
- 2 tablespoons sugar
- 2 tablespoons cornstarch
- 2 tablespoons water
- ½ cup grated Parmesan cheese
- ½-1 teaspoon salt to taste
Instructions
Prepare the Base:
- In a medium-sized soup pot, heat the olive oil over medium heat. Add the finely chopped onion and cook until soft and translucent, about 3-4 minutes. Add the minced garlic and cook for an additional 1-2 minutes, stirring constantly to avoid burning.
Combine Liquids:
- Pour in the marinara sauce and vegetable broth, stirring to combine. Bring the mixture to a gentle simmer over medium heat, then reduce the heat to low.
Flavor the Soup:
- Stir in the dried basil, oregano, and salt (to taste). Add the milk and heavy cream (or coconut cream) to create a creamy texture. Continue to stir occasionally to avoid curdling.
Thicken the Soup:
- In a small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry. Gradually whisk this mixture into the soup, ensuring it’s evenly distributed. Let the soup simmer for another 5-7 minutes until it thickens to your desired consistency.
Sweeten the Soup:
- Add the sugar to balance out the acidity of the tomatoes in the marinara sauce. Stir until fully dissolved.
Finish and Serve:
- Once the soup has thickened, remove it from the heat. Stir in the grated Parmesan cheese and adjust seasoning with additional salt if needed. Ladle into bowls and serve hot.