Marinara Soup

Sherry Blizzard


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.


★★★★★ 1 vote

10 Min
1 Hr
Stove Top


  • 5 lb
    cherry tomatoes, or tomatoes
  • 2 Tbsp
    minced garlic
  • ·
    basil (chiffon cut then diced)
  • 1 Tbsp
    garlic granules
  • ·
    sweet basil (fresh chopped)
  • 1 Tbsp
    italian seasoning, dry
  • ·
    salt and pepper to taste

How to Make Marinara Soup


  1. 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.
  2. Add all ingredients and cook tomatoes, smashing them gently with the back of a spoon. (Careful...they will pop and they are hot)
  3. When thoroughly cooked down, transfer in batches to a blender or food processor. Blend until very soupy.
  4. 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.
  5. Eat right away or add 1 tablespoon of lemon juice to each sterilized pint jar and water bath for 35 minutes.
  6. 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.

Printable Recipe Card

About Marinara Soup

Course/Dish: Cream Soups, Vegetable Soup
Main Ingredient: Vegetable
Regional Style: Italian
Dietary Needs: Vegetarian
Other Tags: For Kids, Healthy

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