Our family has been avoiding canned foods because they contain BPA in the lining. Most dishes are easy to switch- we’ve basically replaced cans with the freezer. I use prepped frozen beans or frozen veggies in place of canned. Easy!
Well, until it comes to soup. And during Lent, tomato soup with grilled cheese is a lunchtime staple. What to do? I certainly don’t have time to slow simmer raw tomatoes into a flavorful puree everyday.
Well, I cheat.
Yep.
It’s good. Try it!
Simplest, 5 Minute Tomato Soup
1 jar tomato basil marinara
water
(optional) garlic powder to taste, garnish with cheese or freshly chopped basil.
Pour marinara sauce into pot. Add 3/4-1 jar full of water, depending on how thick you like it. Heat through!
Variations:
- Add white bean puree for a protein boost, and finish with a little cream for Mock Cream of Tomato Soup.
- Double the amount of water and add a bag of letter shaped noodles, along with frozen or leftover veggies for a kid friendly Alphabet Soup.
Serve with grilled cheese sandwiches for dipping.
Yum!
Karen (1)
Raso @ lasagnarec... (1)
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do you make your own white bean puree? How?
Just take cooked white beans (leftover, frozen, or canned) and run it through a food processor or blender. Super easy! Save some of the bean “juice” or cooking liquid, and add it to the puree while blending if you want it looser or more smooth. Or you can use an immersion blender or a ricer.
Generally very good taste, comparable to restaurant quality. I made it without added salt and did not feel it needed salt when served.
Cheers.
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