Chunky Tomato Soup Made with Marinara Sauce

Chunky-Tomato-Soup-RecipeFall is just around the corner and that means soup season is almost here! I’m not much of a soup person during the warmer months, but Fall and Winter? Nothing screams comfort food like a hot bowl of soup. Especially easy, robust soup that leaves the house smelling fantastic all day long.

And that’s exactly what this chunky tomato soup made with marinara sauce is. It’s super easy, smells amazing, and is the perfect addition to a brisk Autumn Day. Curling up with a good book, a bowl of this soup and maybe even a grilled cheese sounds like a slice of heaven right now. you can use any marinara sauce, the key to this recipe is getting a good one. It’s such an integral part of the soup so skimping on this part will definitely not lead to the robust flavors that just scream comfort food for me. And that’s exactly why I love the Mezzetta Napa Valley Homemade sauces. No added sugar. No paste. 100% hand selected plum tomatoes. Talk about delicious! Plus, Mezzetta is truly committed to quality food. Not only are they a family owned and operated company for over 80 years, but these sauces are made in the Italian tradition straight from their Napa Valley kitchen. You really can taste the difference with their sauces.


5 from 1 vote
Chunky Tomato Soup Made with Marinara Sauce
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
  • 2 14.5 oz Cans of Chicken Broth
  • 1 24.5 oz Jar of Marinara Sauce
  • 2 14.5 oz Cans of Diced Tomatoes
  • 2 Cups Onion 1 Large Onion, Diced
  • 1 Cup Peppers Diced
  • 2 Tbsp Olive Oil
  • 3 Tbsp Garlic
  • 1 Tbsp Oregano
  • 1 Tbsp Basil
  1. In a large stock pot, sauté the garlic in the oil over medium heat.
  2. Add in the rest of the ingredients and bring to a boil.
  3. Reduce heat and simmer for 15 minutes.
  4. Enjoy!

Chunky-Tomato-SoupTo Make the Toasts: Use cookie cutters to cut out pieces of white bread. Any size and shape works. Spread them out on a cookie sheet and broil for 2-3 minutes or until they start to brown. To toast both sides, just flip when one side starts to brown and remove when the other side has browned. Spray some butter on them or spritz with olive oil. Top with oregano, basil, or garlic for more flavor.

And if you’re looking for another Mezzetta recipe (because trust me … when you start trying their sauces, you’ll never want anything else!) – I shared a Roasted Vegetable Pasta and Olive + Pesto Crostini Recipe a while ago. It’s SO good!


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