I make soup when it’s rainy or cold, or when I just need some clean, almost fat free food to keep things slim. Pantry soup is my way to use whatever I have on hand or what needs to be used up.
In this case it was my leftover makeshift pizza sauce from last week’s pizza rolls that needed using. I used my basic recipe and subbed the sauce for the crushed tomatoes and added some extra broth. I used sweet potato puree instead of butternut squash for variety’s sake. But that’s basically all there is to it. Just sautee some onions & carrots in a light mist of olive oil and add the spices & canned ingredients you like and enough broth to get your desired consistency. Bring up to a boil and drop to low to simmer, covered, for at least 15 minutes.
If you have some leftover grain in the fridge you can keep it fairly thick and serve it over top like chili. (I served it over quinoa, and mixed the remainder in to the leftover soup.) Plus it makes enough that you’re off the hook for a couple of meals! : )