This is the best tomato soup I have ever had – no joke, no exaggeration, and full stop. And the tricky part? It starts with a jar of marinara.

I know how that sounds. There are a hundred ways to make tomato soup, and plenty of them involve roasting tomatoes for an hour. This one is a single pot, makes very good use of a jar of marinara, and tastes like an absolute DREAM.

This is what I mean whenever I use the term, “homemade-ish,” the idea behind my third cookbook and behind our whole line of flavorful superfood salad dressing mixes: start with a smart shortcut, then doctor it up until nobody can tell, until the lines between what you made and what you “made possible” are blurred. Here, the shortcut is a jar of marinara, and the doctoring is fresh roasted fennel, onion and garlic, lots of olive oil, a luscious glug of cream, nutty parmesan, and a couple of generous teaspoons of The Med, our newest Dressy salad dressing mix. Blended with either an immersion blender or right in your full-sized standard blender, you wind up with a truly special tomato soup to beat all others. 

Below you will find the full recipe, a few easy swaps, what to serve with it (grilled cheese, obviously) and how to store it.

Why this jarred marinara tomato soup works

Jarred marinara already has the hard part done: cooked tomatoes, garlic and a massive base of flavor. What it lacks is the fresh, roasted depth and layered seasoning that make a soup taste finished - that make it taste memorable.

That is where the dressing mix comes in. The Med is deeply herbaceous and savory, with alliums (onion and garlic), nutritional yeast, parsley, dill and oregano, the subtle sweet earthiness of fennel and the bright sparkle of sumac, which are all flavors that suit a tomato just fine. A couple of generous teaspoons does the work of a shelf of spice jars.

Four things make the difference:

• A good jar of marinara. Pick one you would happily eat on pasta, with simple ingredients and no added sugar if you can find it.

• Roasted fennel, onion and garlic. This is the homemade side: a whole fennel bulb, half a large onion and 4 to 5 cloves of garlic, roasted right in the pot with lots of olive oil and salt and pepper.

• The Med. A couple of generous teaspoons add herbs, savory depth and a little brightness, so you are not measuring five spices.

• Half-and-half and Parmesan. They turn the sauce into soup and make it rich, creamy and luscious. 

Tips, swaps and variations

The base is forgiving, so make it your own.

• Dairy-free: Use full-fat coconut milk in place of the half-and-half, and leave out the Parmesan or use a dairy-free alternative. 

• Thicker or thinner: Add a splash of water or extra half-and-half to loosen the soup, or simmer a few extra minutes to thicken it.

• Smoother texture: Blend it longer for a silky finish, or leave it chunky for a rustic bowl.

• More heat: Add a pinch of red pepper flakes or a swirl of Italian chili oil at the end.

• Extra protein or fiber: Stir in white beans before blending.

• Different flavor: Try another Dressy flavor for a new spin. 

What to serve with tomato soup

Grilled cheese is the classic pairing, and it is even better with a twist. Spread ranch on the outside of the bread instead of butter or mayo, and toast it in a pan until crisp and golden. [Link to the ranch grilled cheese post once it is live.]

Other good partners:

• A crisp green salad with a bright, tangy dressing

• Garlic bread or crusty sourdough for dipping

• A simple side of roasted vegetables

How to store and reheat tomato soup

The soup keeps well, so it is a good make-ahead lunch.

• Refrigerator: Store in an airtight container for up to [4] days.

• Freezer: Freeze in portions for up to [3] months. Leave a little room at the top, since the soup expands as it freezes.

• Reheating: Warm gently on the stove over medium-low heat, stirring often. Add a splash of broth or water if it has thickened.

Tomato soup FAQ

Can you make tomato soup from jarred marinara?

Yes. Jarred marinara is already cooked and seasoned, so it makes an easy base. Add roasted fennel, onion and garlic, half-and-half and Parmesan, blend until smooth, and it becomes a rich, creamy soup.

What can I use instead of cream in tomato soup?

This recipe uses half-and-half. Whole milk makes a lighter soup, and full-fat coconut milk is the best swap for a dairy-free version.

Can I freeze this tomato soup?

Yes. Cool it fully, freeze it in airtight containers and reheat gently on the stove. If you plan to freeze it, you can also add the cream after reheating.

What is a Dressy dressing mix, and why is it in soup?

Dressy mixes are dry, shelf-stable blends of herbs, spices and superfoods with clean ingredients and no fillers. The Med, our Mediterranean-style vinaigrette mix, is deeply herbaceous and savory, with allium, nutritional yeast, parsley, dill and oregano, the subtle earthiness of fennel and bright sparks of sumac. They are made for salad dressing, where you add one pantry staple and water, but they season a pot of soup just as well. [Add dietary details, such as gluten-free or vegan, if accurate.]

Can I use a different Dressy flavor?

Yes, and it is fun to experiment. [Add which flavors you have tried and how they taste.]

More homemade-ish recipes from the Look Book

This soup is part of what we call homemade-ish: real flavor, smart shortcuts and no stress. The Lookbook is where we share recipes and food ideas like this one, and it is also where our dressing mixes come to life.

If you try the soup, we'd would love to hear how it goes. Tell us in the comments or even better - tag us on Instagram. And if you want to try the mix that makes it work, you can shop Dressy here.