Semi Homemade Two-Ingredient Tomato Soup

I accidentally came up with this recipe when  I was snowed in on a Monday; I didn’t get the chance to stop at the grocery store, so there were no veggies in the house – that is a rarity in my kitchen! Stereotypical, I know…


It was time to get creative.

I had a hankering for grilled cheese, and I figured tomato soup would be the perfect complement for grilled cheese on a snowy afternoon.  Side-note:  did you know that ½ cup of tomato sauce or 1 cup of tomato soup each count as a full serving of veggies?

There was no tomato soup on-hand, but as I rummaged through the cabinets, I came across a few jars of Rao’s brand tomato sauce. You can use whatever kind of sauce you like –  I like to use Rao’s because I feel the taste is unbeatable (aside from my Mom’s sauce obviously)! 🙂 

Here’s how I improvised:

Two-Ingredient Tomato Soup
Write a review
  1. 6 cups broth of your choice (I used my homemade chicken broth – insert link to chicken broth recipe)
  2. 2 cups of all-natural pasta sauce of your choice
  1. Combine both ingredients in a large pot.
  2. Cook over medium heat until soup is hot.
  3. Transfer small batches at a time into an immersion blender, and puree.
  4. If needed: strain soup before transferring to a bowl – we had to do this because our tomato sauce had artichokes in it, and we were finding some unwanted string-like pieces of artichoke in our soup!
Jenna Volpe, RDN, LD - Whole-istic Living


Be the first to comment.

Leave a Comment

You can use these HTML tags:
<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Website Design by Compete Now.

Subscribe to our newsletter

Sign-up to get the latest news straight to your inbox.
Give it a try, you can unsubscribe anytime.