Cheater Homemade Tomato Soup
I know we are all in the market for fast dinners. When I was little I would get so excited when my parents would announce that dinner was going to be grilled cheese sandwiches and tomato soup. My parents probably thought they were making a cop-out dinner, but I seriously loved it. Those dinners cemented the relationship between tomato soup and grilled cheese sandwiches in my mind.
Throughout the years I have been on a quest to find the perfect store-bought tomato soup and have come-up empty handed. What I have found is that most of them are too sweet, or they have dairy in them, and all of the soup I have come across is way too high in sodium cream / milk in them.
I finally decided to take my tomato soup dilemma into my own hands and solve the problem once and for all. Necessity is the mother of invention, so I popped into my pantry and came out with a jar of pasta sauce, a can of navy beans, and some broth. In the time it took for the Daiya grilled cheese sandwiches to brown, semi-home made tomato soup was on the table as well.
- Pasta sauce (My favorite is by Gia Russa)
- Can of white beans
- Vegetable broth
- Get out your high speed blender (I use a Vitamix).
- Rinse and drain one can of navy or other no salt added white beans.
- Pour the beans into the Vitamix.
- Fill the bean can with pasta sauce.
- Pour the pasta sauce into the Vitamix.
- Fill the can with broth.
- Pour the broth into the can.
- Add more broth if a thinner consistency is desired (I like it thick…my kids like it thin).
And there you have it…a fast, healthy, tasty tomato soup that, courtesy of the beans, is packed with fiber and protein.