Best Marinara Soup Recipes

Marinara Makeover Tomato Soup image

Provided by Food Network Kitchen

Categories main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 15

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.

SHRIMP MARINARA SOUP image

Categories Shellfish

Yield 4 bowls

Number Of Ingredients 12

2 tsp olive oil
1/2 tsp dried oregano
1/4 tsp crushed red pepper
3 large garlic cloves, minced
1/4 dry white wine
2 cups unsalted chicken stock
1/2 cup water
1/2 cup uncooked orzo
2 cups lower-sodium marinara sauce
12 ounces large shrimp, peeled and deveined
2 tbsp chopped fresh flat leaf parsley
1 ounce feta cheese crumpled (about 1/4 cup)

Steps:

Heat a large saucepan over medium heat. Add oil; swirl to coat. Add oregano, pepper and garlic; saute 30 seconds. Add wine; cook 1 minute. Add stock and 1/2 cup of water to pan; bring to boil. Stir in orzo; cook 6 minutes or until al dente. Stir in marinara and shrimp; cook 4 minutes or until shrimp are done. Place 1 1/2 cups soup in each of 4 bowls; top each serving with 1 1/2 tsp parsley and 1 tbsp crumbled fest

Marinara Soup image

Provided by Sherry Blizzard @akflurry

Number Of Ingredients 7

5 pound(s) cherry tomatoes, or tomatoes
2 tablespoon(s) minced garlic
- basil (chiffon cut then diced)
1 tablespoon(s) garlic granules
- sweet basil (fresh chopped)
1 tablespoon(s) italian seasoning, dry
- salt and pepper to taste

Steps:

Take the stems off and wash cherry tomatoes. Place in a large pot and turn on the heat. Do not add water, the tomatoes will make their own juice.
Add all ingredients and cook tomatoes, smashing them gently with the back of a spoon. (Careful...they will pop and they are hot)
When thoroughly cooked down, transfer in batches to a blender or food processor. Blend until very soupy.
Pour the soup into a food mill to separate the pulp/juice from the skin. Transfer back into the pot and continue cooking until reduced by 1/3.
Eat right away or add 1 tablespoon of lemon juice to each sterilized pint jar and water bath for 35 minutes.
Add a little shredded Parmesan cheese and top with a few garlic croutons, or mix in a bit of cream if you like your tomato soup creamy.