3 Ingredient Tomato Soup
3 Ingredient Tomato Soup- This simple trick gives us creamy and delicious tomato soup in under 10 minutes.
October 30, 2024 by Nicole Collins
Today, we’re making 3 Ingredient Tomato Soup!
You guys are probably wondering what the heck is going on with me. TWO tomato soup recipes barely a month apart? I don’t even like tomato soup, so what exactly is happening?
I’ve said this before, but my biggest issue with tomato soup has always been that it’s like I’m drinking marinara sauce. But then one day, the lightbulb went off. And I asked myself, “can you drink marinara sauce?” If you can’t beat’em, join’em. So here we are, with a 3 ingredient tomato soup recipe, made from…you guessed it…marinara sauce! It’s so stupid, it’s brilliant.
Now, this is a 3 ingredient recipe, so those ingredients matter. Especially the pasta sauce you decide to use. The entire flavor of our soup depends on it. So, use a high quality pasta sauce that you love. That’s the only rule. Get the sauce that’s perfect every time without having to add anything to it or zhuzh it up. For me, that’s the $1.39 traditional pasta sauce from Aldi. *Insert shocked face here. I know, but I’m telling you, in my opinion, the sauce is simple, classic, flavorful, and totally delicious. You guys know I don’t even really like tomato sauces, but I go through jars and jars of this stuff. So, that’s my top suggestion for this recipe.
You could also go the Raos route. The sauces are definitely high quality, and you certainly pay the premium price for it. But, it is good sauce. I prefer the Aldi sauce, but Raos is my number two. Those would be my top two suggestions for this soup.
We’ll get the whole jar of tomato sauce into a saucepan, and next comes ingredient number two: chicken stock. We’ll pour the chicken stock into the tomato sauce jar first, then give it a good shake. We want to make sure we get every last drop of sauce. Then, we’ll pour the whole contents of the jar again right into the saucepan.
We’ll give the sauce and stock a good mix until they’re nice and combined. Then, we just need to heat it through. That’s it. It’s already cooked! Just heat it til it starts to bubble. Then, we’ll pull it off the heat, stir in some heavy cream to balance out the acidity of the sauce, and that’s soup.
Can you believe how insanely easy that is?!?
Since we exerted zero effort in making the soup, if you have the energy for 2 extra ingredients, we can garnish the soup with a little shredded parm and fresh basil. But, that’s only if you have it in you. If you don’t, the soup will be A ok without it.
Serve this with some cheesy bread or a classic grilled cheese on the side, and that’s dinner. I can’t believe I’m saying this out loud, but I actually enjoyed this soup. Maybe because I got over the mental hurdle of drinking marinara by drinking marinara? I don’t know, but I’m worried that I can no longer say that I don’t like tomato soup.
This soup is rich and comforting and full of flavor…assuming you chose the right pasta sauce. It’s smooth and creamy. Though let me insert a side note…if you chose a chunkier sauce to start, make sure you run the sauce/chicken stock mixture through the blender before you add the cream.
Even though it pains me to say it, this tomato so is absolutely delicious.
Alright, everyone! I cannot wait to hear what you think of this one. I know you’re gonna love it.
I hope you enjoy! And, let’s eat!
3 Ingredient Tomato Soup
Serves: 3 Print
Ingredients:
1 jar (24 oz) your favorite traditional pasta or marinara sauce
1 cup low sodium chicken stock
¼ cup heavy cream
Shredded parm and fresh basil, for garnish
Directions:
Add pasta sauce to a medium saucepan over medium high heat. Add chicken stock to the pasta jar, secure the lid, and shake well to clean out any leftover sauce. Pour chicken stock to the pan with the pasta sauce. Mix well to combine. Heat until the soup just starts to simmer.
Remove from heat. Add cream, and stir until well combined.
Transfer soup to serving bowl. Garnish with shredded parm and sliced basil, if desired. Enjoy!
Recipe notes:
*Use a high quality pasta sauce that you love for this, as it’s the main flavor of this soup. I actually really really love the Reggano traditional pasta sauce from Aldi, and it’s only $1 and change. Raos is another great choice, but much more expensive.
*If you’re pasta sauce is chunky, blend the soup before adding the cream.
*I like to make chicken stock using 1 cup boiling water mixed with ½ tsp roasted chicken Better than Bouillion paste.
