Marinara Soup Food

MARINARA MAKEOVER TOMATO SOUP

Steps:

• Heat 1 tablespoon each butter and oil in a medium saucepan over medium-high heat. Add the celery, carrot, onion and garlic and cook, stirring, until the vegetables are lightly browned and soft, 7 to 8 minutes. Add the paprika and red pepper flakes. Sprinkle with salt and a few grinds of pepper.
• Pour the wine over the vegetables and simmer until the wine evaporates, 1 to 2 minutes. Stir in the marinara and chicken stock. Bring to a boil and then simmer over low heat until all the vegetables are very soft, about 20 minutes.
• Meanwhile, heat a large nonstick skillet with remaining tablespoons butter and oil over medium high. Place a slice of bread in the skillet and sprinkle the cheese on it. Place the remaining slice of bread on top of the cheese and press down with a spatula. Cook, flipping halfway through, until the cheese melts and both slices of the bread are crispy and golden brown, 3 to 4 minutes. Cut the cheesy bread into bite-size pieces. Set aside.
• Puree the soup with an immersion blender until completely smooth. Ladle the soup into 4 deep bowls, top with the cheesy croutons and sprinkle with the basil.

MARINARA SOUP

Steps:

• Take the stems off and wash cherry tomatoes. Place in a large pot and turn on the heat. Do not add water, the tomatoes will make their own juice.
• Add all ingredients and cook tomatoes, smashing them gently with the back of a spoon. (Careful...they will pop and they are hot)
• When thoroughly cooked down, transfer in batches to a blender or food processor. Blend until very soupy.
• Pour the soup into a food mill to separate the pulp/juice from the skin. Transfer back into the pot and continue cooking until reduced by 1/3.
• Eat right away or add 1 tablespoon of lemon juice to each sterilized pint jar and water bath for 35 minutes.
• Add a little shredded Parmesan cheese and top with a few garlic croutons, or mix in a bit of cream if you like your tomato soup creamy.

QUICK AND SPICY TOMATO SOUP

Steps:

• Warm the olive oil in a large soup pot over medium-high heat. Add the carrots, onion, and garlic and saute until soft, about 2 minutes. Add the jar of marinara sauce, chicken broth, cannellini beans, red pepper flakes, pasta, salt and pepper. Simmer for 10 minutes. Ladle into bowls and serve.