Real Recipes From Real Home Cooks ®

marinara soup

★★★★★ 1
a recipe by
Sherry Blizzard
Piney Flats, TN

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
serves 8
prep time 10 Min
cook time 1 Hr
method Stove Top

Ingredients For marinara soup

  • 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.