Tomato Based Soups

Tomato based soups give you a chance to use whatever you have. We like the 8 ounce can of tomato sauce because it is something available to everyone and cheap. Try to buy a bunch on sale. You will use them up.


Tomato Vegetable Soup

1 8oz can tomato sauce
4 cans of water
2 ribs of celery sliced thin across
1 small onion diced
2 carrots sliced thin across
1 tsp sugar
1/8 tsp garlic
1/8 tsp onion powder
1/8 tsp white pepper
1/2 teaspoon slat
1 teaspoon dried oregano
1/2 teaspoon dried basil
1 box or 1/2 bag frozen mixed vegetables
1 cup dry pasta (any kind, odds and ends on the bottom of the box, break up into pieces if it is spaghetti)

Put it all in a pot. Boil until pasta is cooked. The starch from the pasta will thicken the soup.  Pour 1 tablespoon of oil on top of each bowl along with the grated cheese. Serve with stale bread toast.  Serves 4.

Tomato Soup with Tortellini

Same as above except substitute 1 cup frozen tortellini for the dry pasta. You can find the cheese filled pasta in the frozen food section. Tortellini is filling, fancy and easy. Add more water if necessary. 

Tomato Rice Soup

1 can tomato sauce
3 cans of water
1 tsp sugar
1/8 teaspoon garlic powder
1/8 tsp onion powder
1/8 tsp ground black pepper
1 tsp dried thyme (do not freak out if you don't have it, go ahead without it)
2 ribs celery cut in 4
2 carrots cut in  4
1 medium onion cut in 4
1/2 cup rice cooked in 1 cup water until done
1 tablespoon catsup
1 tablespoon soy or Worchestershire sauce

Cook everything except the rice until soft. Let cool and puree in blender or use the immersion blender in the pot. Add the cooked rice and cook for 10 minutes. Garnish with corn chips and a tablespoon of yogurt or sour cream.

Tomato Cabbage Soup

1 can tomato sauce
3 cans water
2tsp sugar
1/8 tsp garlic powder
1/8 tsp onion powder
1/8 tsp ground black pepper
1 large onion sliced
1/2 small head of cabbage sliced
2 carrots sliced
2 tbsp oil

Heat oil in pot.  Add cabbage, onions and carrots. Over medium heat stir until they start to wilt. Add seasoning, water and tomato sauce. Cook for 1/2 hour. You may need to add more water.


Cold Tomato Soup (Gazpacho)

This is usually served in the summer but you can heat it as well in cold weather. It is also a great way to "clean out the produce bin"

1 can of tomato sauce
1 cucumber peeled and sliced
1 green pepper (remove seeds)
2 slices of bread (any kind fresh or stale)
2 Tablespoons red wine vinegar
2 Tbs olive oil
1/2 tsp paprika
1 tsp sugar
2 cans water
1/2 tsp salt
1/8 tsp garlic powder
1/8 tsp onion powder
1/8 tsp ground black pepper
(Any leafy green that is no longer fit for the salad bowl is perfect for the soup bowl)

Put in the blender and puree. Taste for seasoning.  Depending on your taste, it may need more salt. Gazpacho actually tastes better if left in the refrigerator for a day. But you can eat it right away.

Cincinatti 3 Way Soup

2 cooked meatballs per serving
1 can tomato sauce
3 cans water
1 can kidney beans with liquid
1 tsp sugar
1/4 teaspoon chili powder
1/8 tsp garlic powder
1/8 tsp onion powder
1/8 tsp ground black pepper
1/2 teaspoon salt
2 oz dry spaghetti broken in small pieces, uncooked
1 onion chopped

Put everything into a pot and cook over medium heat until pasta is soft. Add 2 meatballs to each bowl and garnish with grated cheddar cheese


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Health and Wealth Disclaimer: Readers should consult appropriate professionals on any matter relating to their health and wealth.

The authors obtained the information from sources they believe to be reliable and from their own personal experience.