Tomato Cream Soup


Preparation info

  • Servings:


    as an appetizer
    • Difficulty


    • Ready in

      15 min

Appears in

Love Your Leftovers

Love Your Leftovers

By Nick Evans

Published 2014

  • About

There’s a fine line between soup and sauce, which is great news for us. Assuming you have some delicious sauce made, it just takes a few small tweaks and a blender to turn it into a hearty soup! Making this soup is basically as fast as opening a can and warming it up, so there’s really no reason not to try it out if you are a soup fan and have some good marinara on hand.


  • 4 cups marinara sauce
  • 2 cups vegetable or chicken stock
  • 1 cup heavy cream
  • Salt and pepper
  • Fresh basil
  • Crusty bread


    1. Add marinara sauce to a blender or food processor and pulse until mostly smooth. Some small chunks are okay.
    2. Add sauce to a pot over medium heat along with stock. Bring to a simmer and cook for a few minutes. Stir in cream and continue to simmer for another 2 to 3 minutes. Be careful to stir often or it will burn.
    3. Season the soup with salt and pepper. Serve with fresh basil and lots of crusty bread.