Leftover Tomato Soup Recipes

MARINARA MAKEOVER TOMATO SOUP

Marinara Makeover Tomato Soup image

Marinara says farewell to spaghetti and gets to be soup for a day. It's the perfect sub for canned tomatoes and since it's already cooked, the soup doesn't need to simmer as long for maximum flavor. Grilled cheese croutons and fresh basil are the perfect toppings.

Provided by Food Network Kitchen

Categories main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 15

Ingredients

2 tablespoon unsalted butter
2 tablespoon olive oil
2 stalks celery, roughly chopped
2 carrots, roughly chopped
1 onion, roughly chopped
3 cloves garlic, roughly chopped
Kosher salt and freshly ground black pepper
1 teaspoon smoked sweet paprika
1 teaspoon crushed red pepper flakes
1/2 cup dry white wine
One 24-ounce jar marinara
4 cups low-sodium chicken stock or broth
2 slices multigrain bread
4 ounces gruyere cheese, shredded
1/4 cup fresh basil leaves, thinly sliced

Steps:

Heat 1 tablespoon each butter and oil in a medium saucepan over medium-high heat. Add the celery, carrot, onion and garlic and cook, stirring, until the vegetables are lightly browned and soft, 7 to 8 minutes. Add the paprika and red pepper flakes. Sprinkle with salt and a few grinds of pepper.
Pour the wine over the vegetables and simmer until the wine evaporates, 1 to 2 minutes. Stir in the marinara and chicken stock. Bring to a boil and then simmer over low heat until all the vegetables are very soft, about 20 minutes.
Meanwhile, heat a large nonstick skillet with remaining tablespoons butter and oil over medium high. Place a slice of bread in the skillet and sprinkle the cheese on it. Place the remaining slice of bread on top of the cheese and press down with a spatula. Cook, flipping halfway through, until the cheese melts and both slices of the bread are crispy and golden brown, 3 to 4 minutes. Cut the cheesy bread into bite-size pieces. Set aside.
Puree the soup with an immersion blender until completely smooth. Ladle the soup into 4 deep bowls, top with the cheesy croutons and sprinkle with the basil.

MINESTRONE SOUP FROM LEFTOVER SAUCE RECIPE BY TASTY

Minestrone Soup From Leftover Sauce Recipe by Tasty image

Here's what you need: olive oil, medium onion, celery, carrots, garlic, salt, green beans, tomato sauce, water, kidney bean, macaroni, parmesan cheese, fresh basil

Provided by Vaughn Vreeland

Categories Dinner

Yield 12 servings

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
1 medium onion, chopped
2 stalks celery, chopped
2 carrots, chopped
3 cloves garlic, chopped
2 teaspoons salt
1 cup green beans, diced
3 cups tomato sauce
5 cups water
16 oz kidney bean, 1 can
1 lb macaroni
parmesan cheese, for serving
fresh basil, for serving

Steps:

In a heavy bottom pot, combine the olive oil, onion, celery, and carrots over medium heat. Cook until the carrots soften and the onions become slightly translucent.
Add the garlic and salt, and cook for an additional 2 minutes.
Add the green beans, sauce, and water, and bring to a boil.
Add the beans and macaroni and cook for about 9-10 minutes until the macaroni is al dente.
Serve warm with Parmesan and basil.
Enjoy!

Nutrition Facts : Calories 224 calories, Carbohydrate 43 grams, Fat 2 grams, Fiber 5 grams, Protein 9 grams, Sugar 4 grams

HEARTY LEFTOVER MEATLOAF SOUP

Hearty Leftover Meatloaf Soup image

Believe it or not, this is a great way to stretch that little bit of leftover meatloaf, starting with canned tomato soup. We all need to stretch a little bit these days, don't we?

Provided by JackieOhNo

Categories Meat

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 tablespoon canola oil
1 small onion, chopped
1/4 teaspoon pepper
1 (14 1/2 ounce) can beef broth
1 (14 1/2 ounce) can diced tomatoes
1 (10 3/4 ounce) can condensed tomato soup
1 lb leftover meatloaf, cut into chunks
2 tablespoons Worcestershire sauce
1 cup water
1/2 cup shredded cheddar cheese, 2 oz

Steps:

In pot, heat oil over medium heat. Add onion and pepper; cook, stirring occasionally, until onion is softened, 3 minutes.
Add broth, tomatoes with their juice, undiluted soup, meat loaf, Worcestershire sauce, and water. Bring to boil; reduce heat to medium-low.
Cook until meatloaf is heated through, about 20 minutes. Serve sprinkled with cheese.

Nutrition Facts : Calories 464.8, Fat 26.1, SaturatedFat 9.7, Cholesterol 119.2, Sodium 1684.9, Carbohydrate 20.4, Fiber 2.6, Sugar 11.7, Protein 37.9

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