marinara soup
(1 rating)
What do you do when all the cherry tomatoes come ripe at the same time? Make soup! A friend gave me over 5 lbs of cherry tomatoes. She was going out of town and couldn't eat them all. Cherry tomatoes are bursting with flavor that are only enhanced with a little garlic and Italian seasonings. You can even add a little cream if you want a creamy tomato soup.
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(1 rating)
yield
8 serving(s)
prep time
10 Min
cook time
1 Hr
method
Stove Top
Ingredients For marinara soup
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5 lbcherry tomatoes, or tomatoes
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2 Tbspminced garlic
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basil (chiffon cut then diced)
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1 Tbspgarlic granules
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sweet basil (fresh chopped)
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1 Tbspitalian seasoning, dry
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salt and pepper to taste
How To Make marinara soup
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1Take 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.
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2Add all ingredients and cook tomatoes, smashing them gently with the back of a spoon. (Careful...they will pop and they are hot)
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3When thoroughly cooked down, transfer in batches to a blender or food processor. Blend until very soupy.
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4Pour 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.
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5Eat right away or add 1 tablespoon of lemon juice to each sterilized pint jar and water bath for 35 minutes.
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6Add 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Marinara Soup:
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