I am always trying to find ways to make use of everything I have. Leftovers are never thrown out. I came up with a great use for spaghetti sauce when you aren’t quite in the mood spaghetti, but you could not resist the sale your local grocery store had on marinara sauce.
I used my extra sauce to make a delicious tomato soup that all my family loves. The wonderful thing is it is pennies per serving and easy to make in a pinch, and spaghetti sauce already has many of the spices and herbs added. I prefer a chunky soup so I add a few extras. Feel free to leave them out for a thinner smoother soup. As I have mentioned in other recipes, I only use measurements when it is critical to the success of the meal. Use much or as little as you need to accommodate your needs and tastes. Here is what you’ll need:
iBourgie’s Creamy Chunky Tomato Soup
Spaghetti sauce (I prefer Newman’s Own Marinara for its all natural ingredients)
Bell Peppers (diced)
Heavy Cream (optional)
Olive Oil or Coconut oil
Drizzle olive oil on the onions and bell peppers and saute until the onions are caramelized and set aside. Then warm spaghetti sauce on medium heat until the desired temperature. Now you may stir in the heavy cream. Finally add bell peppers, diced tomatoes, and onions.
This soup goes great with a salad, grilled cheese sandwich, or solo. For a little added protein and texture you can throw in a little quinoa. Also, if you are vegan you will ditch the heavy cream. The coconut oil gives a nice creamy flavor without the use of dairy.