A few weeks ago I really wanted to eat a thick and hearty tomato soup. Okay-I know I could just open a can, but I couldn’t make myself do it. There’s nothing wrong with that kind of soup, I was just looking for a something, I don’t know, a little more tomatoey.
In cooking class, Chef told us any basic tomato sauce recipe could be turned into tomato soup by adding bechamel sauce to it. I thought I’d take the “worked all day” approach and just add heavy cream to pre-made sauce.
Yep. It worked.
So if you want a thick, fast, tasty tomato soup, belly on up to this recipe.
Spaghetti Sauce Tomato Soup:
1 jar of spaghetti sauce
(I went with a sugar free brand- beware of added sugars in sauce!)
1/2 cup of heavy cream
1 cup of cherry tomatoes
(If you want to get a little fancy and add some texture and shapes)
Pepper and garlic salt to taste
Pour the jar of spaghetti sauce into a saucepan over medium heat.
Add the cherry tomatoes.
Bring to a simmer and let it cook for 10 minutes.
Remove from heat and stir in the cream.
Once combined, season to taste.
Oh my gosh- that was so quick, you could make a provolone and fresh mozzarella grilled cheese too.
Mmm. Think about it….