Tomato Soup

Are you tired of eating the same canned soup over and over again? This recipe is a way to level up your pantry soup making it more flavorful and healthier. You can use any pantry canned soup you have on hand if you don’t have tomato soup.

Serves: 3-4
• Store-bought Tomato Soup (20-32 ounces)
• 1 onion
• 2 cups broccoli
• ½ cup frozen veggies (carrots, peas, corn)


  1. Dice an onion.
  2. Add olive oil to soup pot and sauté onion.
  3. Add broccoli and frozen veggies and sauté a couple more minutes.
  4. Add the soup to the pot covered.
  5. Lower heat to medium/low and simmer until vegetables are soft.
  6. Top with feta cheese (optional) and serve.