“This recipe is so simple, but so yummy. It is very satisfying on a cold night, and comes in handy when you want to make something quick and flavorful. This is my own recipe which I developed because when I was making my "Intoxicating, Sinful, Just plain delicious MARINARA SAUCE" recipe, I always had tons of leftover tomato juice that I didn't want to keep wasting. I decided to make soup and ended up getting a "free meal" so to speak. So, this meal is three things: economical, efficient, and comforting to eat.”
READY IN:
20mins
SERVES:
4-6
YIELD:
8 cups
UNITS:
US

Ingredients Nutrition

  • 8 cups tomato juice, strained (please refer to my "Intoxicating, Sinful, Just plain delicious MARINARA SAUCE" recipe if you need to)
  • 1 tablespoon butter
  • 1 teaspoon garlic powder (I'm not sure on this measurement. I think it is right, but might be a little more or a little less.)
  • 1 teaspoon black pepper
  • salt

Directions

  1. Put all the ingredients in a saucepan and cook on medium heat.
  2. Let it cook to thicken up a little and for the flavors to mature.
  3. Serve with cheesebread or Croutons.
  4. I make my cheesebread by taking a slice of white bread with a little mayo, and a thin slice of mozarella or cheddar cheese put under the broiler.
  5. I make my croutons by cutting day old white bread into squares, sticking it on a cooking sheet at 350 degrees until hard. Then put into a bowl with melted butter and dry basil and oregano. Voila!

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