Marinara Makeover Tomato Soup Recipe | Recipe Iseasy Kitchen

Level: Easy
Yield: 4 servings
Total: 45 min
Active: 35 min

Marinara takes a break from pasta and transforms into a delightful, flavor-packed soup. As a smart swap for canned tomatoes, its pre-cooked richness means less simmering for maximum taste. Top with cheesy grilled bread croutons and fresh basil for an irresistible finish that'll have you craving seconds.

Nutritional Analysis Per Serving

Serving Size: 1 of 4 servings
Calories: 366
Total Fat: 24 g
Saturated Fat: 11 g
Carbohydrates: 19 g
Dietary Fiber: 3 g
Sugar: 5 g
Protein: 16 g
Cholesterol: 46 mg
Sodium: 962 mg

Ingredients

2 tablespoons unsalted butter
2 tablespoons olive oil
2 stalks celery, roughly chopped
2 carrots, roughly chopped
1 onion, roughly chopped
3 cloves garlic, roughly chopped
Kosher salt and freshly ground black pepper
1 teaspoon smoked sweet paprika
1 teaspoon crushed red pepper flakes
1/2 cup dry white wine
One 24-ounce jar marinara
4 cups low-sodium chicken stock or broth
2 slices multigrain bread
4 ounces gruyere cheese, shredded
1/4 cup fresh basil leaves, thinly sliced

Special equipment: an immersion blender

Instructions

Warm 1 tablespoon each of butter and oil in a medium saucepan over medium-high heat. Add the celery, carrot, onion, and garlic, then cook while stirring until the veggies are slightly browned and tender, about 7 to 8 minutes. Stir in the paprika and red pepper flakes. Season with salt and several grinds of pepper.
Add the wine to the vegetables and let it simmer until mostly evaporated, 1 to 2 minutes. Mix in the marinara sauce and chicken stock. Bring the mixture to a boil, then reduce to low heat and simmer until the vegetables become completely tender, around 20 minutes.
In the meantime, heat a large nonstick skillet with the remaining butter and oil over medium-high heat. Place one slice of bread in the skillet and top it with the shredded cheese. Add the second slice of bread on top and press gently with a spatula. Cook, turning once midway, until the cheese is melted and the bread is crisp and golden on both sides, 3 to 4 minutes total. Chop the cheesy bread into small bite-sized croutons. Set them aside.
Use an immersion blender to puree the soup until it's perfectly smooth. Divide the soup into 4 deep bowls, garnish with the cheesy croutons, and scatter basil over the top.

Why You'll Love This Soup

Transform humble marinara into a cozy, weeknight hero that rivals hours-long simmers. Sauted veggies build a savory foundation, spiked with smoky paprika and a hint of heat, while white wine adds elegant depth. Velvety smooth and under 400 calories, it's balanced blisspair it with a salad for dinner done right. Go vegetarian with veggie broth, tweak the spice, or stash leftovers for easy reheats. Your kitchen adventure starts now!