The way to make delicious tomato soup
The pasta sauce portion of my market continues to grow. There are tomato puree, cream sauce, and an envelope-like mixture. I like to cook and I also like to make my own spaghetti sauce, but I have no chance for a few days. This is the key to chasing the containers on the rack. Most bumpy sauces contain 24 ounces, which is very convenient for my family.
To customize the sauce, I need to add a bonus, eight ounces of cooked pork hotdog, or half a box of sliced mushrooms, or half a cup of pepperoni, cut into half-moon shapes. Fresh basil makes commercial seasonings more vivid. If you have trouble getting your child to eat vegetables, please add carrot powder.
Commercial sauces can be used for pasta, beef stew, and soup bases. For the soup, I use tomato basil sauce or Marinara sauce. Before loading anything into the staple truck, I read the nutrition name. Some manufacturers have added extra salt to supplement second-rate pricing. Others include high fructose corn syrup, which can make the sauce too sweet.
Excess garlic can also be a problem. According to the article "Trial of Pasta Sauce" by "Carola Santos-Neves" on the Epicurious website, pure pasta sauce does not contain any garlic.
Epicurious caused visual impairment of 27 brands of sauces. Usually, the best sauce is Rao's Marinara. Lidia's Marinara sauce is the main second place. The next production line is Monte Bene Garlic Marinara. The poorly rated sauces are Ragu (the testers think it has the taste of ketchup), Gefen (a brand I have never heard of), and Lucini (I don't think it can be bought near me).
After checking calories, fat, sodium, sugar, fiber, calcium, and iron, the Giada De Laurentis sauce made from fresh tomatoes received the most remarkable evaluation.
Because I have high blood pressure and low salt content, I buy very little salt. Although I don't remember the brand I used in this recipe, it is Marinara sauce. It took less than 15 minutes to make the soup. We had lunch twice, and I will eat the rest of the soup again. If people in your family like pasta, they will like this soup.
1 container Marinara sauce
1 container water
1 tablespoon decreased sodium chicken base bouillon
1/4 teaspoon garlic powder
1 teaspoon dried basil
1 cup smaller than normal cheddar ravioli (a dry item)
Ground Parmesan cheddar (new is ideal)
Pour the sauce into the soup pot. Rinse the container with water and add it to the soup plate. Includes garlic powder. Dry the basil by hand to spread the flavor and add it to the soup. Heat to boiling point. Mix the cheddar wontons, reduce the heat, and simmer until delicate. Oop into a bowl and trim with chopped Parmesan cheddar cheese. Make 6-8 copies.