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


Add to Grocery List

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


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

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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