Tomato Soup

Imagine this: it’s a cold winter day and you’re in the mood for tomato soup. You reach into your pantry, grab your Saturday Sauce, add a little broth and a few simple ingredients—and boom, homemade tomato soup in under 15 minutes. We made this not once but twice this week: first topped with garlic focaccia croutons, and again paired with a melty grilled cheese.

Serves 2-4

INGREDIENTS

16 oz. Saturday Sauce 

1 cup of water 

1 cup of chicken bone broth (or vegetable broth) 

1/2 cup cashew milk (or other dairy/non-dairy creamer)

Suggested Pairings:

Garlic focaccia croutons

Sea salt 

Za’atar oil drizzle 

DIRECTIONS

1. Heat Saturday Sauce, water, and chicken bone broth in pot until simmering. 
2. After the soup has reduced, emulsify with an immersion blender or traditional blender until soup achieves desired consistency.
3. Pour soup back into the pot and add cashew milk. Stir until combined. Serve with suggested add-ons.