Easy Tomato Soup: Make it from leftover Pasta Sauce and a few pantry staples…. NO cutting /chopping at all…. and ready to enjoy in about 15 min!
It’s almost as easy as opening a can of soup….. But of course, it’s way better…. the look, the taste…. as well as the nutrition!
Dinner Plan… Tomato Soup, On-the-fly!
This tomato soup recipe came about on-the-fly one evening… I had come home kind of late and it was almost time for dinner. I scrounged around in the refrigerator to see what I could serve on short notice…. and spotted a smallish container of pasta sauce. It was just a basic Marinara-style sauce that I had made a couple of days before.
Not quite sure yet what I might do with it, I pulled it out anyway…. and also grabbed some veggies that I could use for a quick salad. Suddenly, something clicked in my head… Tomato SOUP!
Pasta sauce – a great soup base!
The pasta sauce consistency was similar to tomato puree, plus it already had seasonings in it. So I figured all I had to do was simmer it with water and some extra seasonings… and my soup would be ready!
Happy to have come up with a fast-fix dinner plan, I proceeded to do just that! Poured the pasta sauce into a saucepan, added enough water to make about 4 servings of soup, adjusted the seasonings and set it to boil. Meanwhile, I rinsed and put together a simple salad with the veggies I had pulled out.
As I stirred the simmering broth, though, I felt it looked a bit watery… and somehow, even its color seemed a bit dull… Hmm! How to fix that? Maybe adding some ground Guajillo Chile and a milk-corn starch slurry would take care of both issues.
Well, It sure did! The pale, watery broth magically transformed…. The soup in the pot had a beautiful orange color, with a creamy, velvety ‘look’ ! My stomach rumbled in anticipation, just as my mouth began to water…
I turned the heat off, threw in some dried parsley and chives, and added a pat of butter… A quick stir and it was ready to be ladled…. I put out some shredded cheddar and crispy, cheesy croutons as well.
Needless to say, the tomato soup was quite a smash hit! I’ve already made it several times since that first time….
I confess, I’ve even started keeping a jar of store-bought pasta sauce in my pantry, just so I would be able to make this soup whenever the craving hit! Of course, I do still prefer making it from my home-made pasta sauce, but, hey, I don’t always have it on hand.
Guajillo Peppers – lovely color and flavor
I love the rich color and slightly fruity, earthy flavor that ground Guajillo peppers add to all sorts of dishes – soups, curries, stir-fries and more. I also use it for making my home-made, all-purpose Mexican Seasoning.
I usually end up having to grind the whole peppers myself, because the pre-ground chiles are not always easy to find. In my experience, a great substitute for Guajillo Chile peppers is the New Mexico Chile pepper. I have often been able to find this in pre-ground form, which makes it super-convenient to stock.
What if neither variety is readily available where you live? No worries… just use another mildly spicy pepper with a rich red/maroon color. Paprika with a tiny pinch of cayenne works quite well… See Recipe Notes for more suggestions…
Tomatoes and Peppers: Phytonutrients galore!
The gorgeous, bright orange-colored soup is more than just a treat for your eyes! It also packs a host of phytonutrients that support your well-being in a variety of ways.
Tomatoes and several types of dried peppers are both loaded with a whole slew of carotenoid pigments. Many of these substances have been studied quite extensively to explore and establish their beneficial role in human health.
Ripe tomatoes derive their brilliant red hues mainly from lycopene…. Red-hued peppers derive their colors from a complex mix of different carotenoid pigments, including capsanthin, lutein, zeaxanthin, etc., as well as lycopene…. and the ubiquitous beta-carotene – that carrots have in abundance – as well.
All of these brilliantly colored substances are believed to have wide-ranging beneficial effects on human health. Of course, for us to reap these benefits, our bodies must first absorb these carotenoids. Hmmm…
Carotenoids are lipophilic – they dissolve in ‘fat’
Turns out, the chemical structures of carotenoids provide interesting insights regarding their bioavailability. Carotenoids are typically lipophilic… which essentially means that they readily dissolve in ‘fat’.
So…. Sauteeing raw tomatoes in oil allows the lycopene to ‘move’ – from the tomatoes into the oil. Perhaps you’ve noticed that as the tomatoes cook, the oil turns red…. from the lycopene dissolved in it!
The same thing happens when sauteeing red-hued peppers of all varieties – fresh or dried – Guajillo, Cayenne, Paprika, etc. It doesn’t matter whether they’re spicy or mild…. their carotenoids get into the oil and turn it red. Have you noticed the deeply red-colored oil in a jar of spicy red peppers pickled in oil?
What does this have to do with the bioavailability of carotenoids? Numerous studies have shown that the body rapidly absorbs the carotenoids that are dissolved in ‘fat’! So, the ‘fat’ essentially acts as an efficient vehicle, helping ‘transport’ the carotenoids from your food into your body!
So….. Don’t feel guilty about adding a little pat of butter…. or a drizzle of Extra-Virgin Olive Oil…. or even some shredded cheese….. to the steaming hot soup in your bowl! Go right ahead, and enjoy it wholeheartedly!
More Soup recipes…
Do you love trying out new ideas for soup? I sure do… Why do you think I keep playing with fun ideas for doing just that?
First, here’s a link to my home-made, fast-fix pizza/pasta sauce – made from fresh tomatoes, of course!
- Pasta Sauce – from fresh tomatoes, it is perfect for pizza too, and is a great soup base as well!
Here are several soup recipes that you might want to check out…. Many have some unusual ingredients or some unique ways of making the soup.
- Celery-Asparagus Soup – so creamy and comforting… hits the spot, every time!
- Navy beans and carrots – simple and Oh, so satisfying…. a one-dish meal that fills you up fast!
- Tangy & Spicy Carrot Ginger Soup – a glorious treat for your eyes as well as your tummy!
- Barley Soup with Vegetables – all you need is a crusty loaf of bread and you’ve got dinner!
- Spicy and Tangy soup – a simple, delightful starter soup to whet your appetite for the main course
- Hearty Barley Stew – inspired by Hungarian Goulash, it’s meatless & loaded with beans and veggies
- And so many more…. just use the Search Box to find them!
Make some of these delightful soups… Several are super easy to make on short order…. Enjoy with family and friends… and please do leave reviews and star ratings…. Thanks!
Special Diets
This fast-fix tomato soup, made from leftover pasta sauce, is vegetarian, gluten-free, soy-free, nut-free, and sesame-free. To make it vegan, simply replace the dairy milk and the butter with your preferred plant-based options.
And yeah…. If you want to add an extra little spicy kick to your bowl, put out your favorite hot sauce, or some pickled jalapenos…!
Do write a review and give a star rating… Much appreciated!
Enjoy!
Easy Tomato Soup: Make it from Leftover Pasta Sauce
Equipment
- Medium heavy bottom saucepan (2-3 qt/L)
Ingredients
- 3/4 cup Pasta Sauce – Basic Marinara-style home-made or store-bought; see link in Recipe Notes for home-made
- 2 cups Water
- 1/2 tsp Fennel powder
- 1/2 tsp Sugar
- 1/4 tsp Salt adjust as per taste preference
- 1/4 tsp Black pepper – freshly cracked/ground adjust as per taste preference
- 1/4 tsp Guajillo Chile (or New Mexico Chile) – ground coarsely ground; if not available, use sweet Paprika / ground Kashmiri Mirchi / ground Byadgi Mirchi, or other mildly spicy red chilli peppers ( ground)
Make a thickening slurry
- 1/3 cup Milk – whole milk preferred for vegan- use your preferred plant-based milk
- 1 tbsp Cornstarch if not available, OK to use tapioca starch
Garnish – stir in just before serving soup
- 1 tsp Dried parsley
- 2 tsp Dried Chives
- 1 tsp Butter
- 2 tbsp Cheddar cheese – shredded extra-sharp preferred
On the side – optional
- 1/2 cup Croutons – Cheesy for home-made croutons, see link in Recipe Notes
- 2 tbsp Cheddar cheese – shredded extra-sharp preferred; if not available, use another cheese that melts smoothly without becoming stringy.
- 1 tbsp Hot sauce to add an extra kick, if you like it hot: Sambal Oelek, fresh red chili paste, Sriracha, etc.
- 1/4 cup Fresh Parsley – chopped for garnish
- 1/4 cup Fresh green onions- sliced for garnish
Instructions
- I like to use coarsely ground Guajillo Chile peppers for their color and flavor. Other options: Any mildly spicy, deep red dried pepper Some varieties: ground New Mexico Chile, Paprika + a pinch of ground cayenne, ground Kashmiri Mirchi, ground Byadgi Mirchi, etc.
- Transfer the pasta sauce to a medium saucepan. Add water, salt, sugar, fennel powder and Guajillo Chile powder (or other mildly spicy red pepper, ground)
- Bring to a boil, then simmer 2-3 min – see how the color of the broth changes quite dramatically!
- Warm the milk in the microwave for 15-20 seconds till lukewarm.Add the cornstarch and stir well to make a smooth slurry.
- Turn the heat off under the simmering tomato broth. Quickly stir in the milk-cornstarch slurry. Keep stirring well to mix evenly and prevent lumps.
- Turn the heat on again… with the heat on the low setting, keep stirring continuously to prevent lumps and/or sticking to (or burning) at the bottom of the pan.Within minutes, you will see the soup become thicker, and start to look a bit glossy too. The color will lighten and become a creamy orange (rather than the red shade it was before adding the milk-cornstarch slurry)Once it boils gently for about a minute or so, taste-test a tiny bit (in a spoon) – Careful! it's HOT! Blow on it a little to cool it down first!) – make sure the corn starch is fully cooked – it should not have a 'raw' taste!The whole process should take about 3-4 minutes.
- Once the corn starch has cooked properly, the soup will be thicker and will look look glossy and velvety smooth.Turn the heat off, and add the dried parsley and dried chives. Stir to mix.
- Add the butter and stir it in.
- Add the shredded cheddar cheese and stir it in.
- That's it! The soup is ready to serve!
- Would you like some crunchy, savory and cheesy croutons to top your soup with? if you want to make them at home, check Recipe Notes for the link to a simple recipe I posted a while ago – to make them from stale, leftover Bollillo rolls! Note: Be aware that these are rather addicting!
- Set out a simple salad and maybe fresh bread …. And if you like, also set out extra shredded cheddar cheese, fresh copped parsley, sliced green onions, hot sauce, etc.SO…. Soup, anyone?Enjoy!
Notes
No Guajillo Pepper?
No worries… Use another variety of ground, mildly spicy, deep- red peppers that is available where you live. Some good options:Â ground New Mexico Chile, Paprika + apinch of ground Cayenne, ground Kashmiri Mirchi, ground Byadgi Mirchi, etc.Â
ÂHome-made Cheesy Croutons:
Want to make some home-made crunchy, savory, cheesy croutons? Try this super easy recipe – it’s a great way to use up leftover, slightly stale Bollillo rolls… https://theculinaryheart.com/make-parmesan-pepper-croutons-from-bolillo-rolls Just so you know… These croutons are quite addicting! You might start to polish off a good number as you’re transferring them to a nice, air-tight jar!Â
ÂStoring Leftovers:
Transfer leftover soup to a glass/ceramic lidded container. In Refrigerator:- Use within 2-3 days
- Re-heat on the stove-top or in the microwave till heated through. Stir well and be sure to let it come to a boil before serving.
- Use within 3-4 weeks, may be good for longer
- Thaw to room temp first –
- remove lid and set on he counter for about 30 min
- heat at 30% power in the microwave (defrost setting) for a few min, checking frequently, until thawed.
- Re-heat on the stove-top (in a saucepan), or in the microwave till heated through. Stir well and be sure to let it come to a boil before serving
- Thaw to room temp first –
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