marry me soup recipe

Written ByJenny Smyth Posted on
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The Best marry me soup recipe

I’m so excited to share with you my family’s favorite recipe for Marry Me Soup. This hearty and comforting soup has been a staple in our household for years, and I’m sure it will become a favorite in your home too. The story behind this recipe is that it was created by my grandmother, who was known for her incredible cooking skills and ability to make anyone feel loved with a warm bowl of food.

She would often make this soup for our family gatherings and special occasions, and it was always a hit. The best part about this recipe is that it’s incredibly easy to make and requires just a few ingredients, making it perfect for busy weeknights or special occasions alike. My kids love helping me in the kitchen, and they always get so excited when they see the finished product.

I’ve even started making it for our neighborhood potlucks, and everyone raves about it. The combination of tender vegetables, flavorful broth, and creamy potatoes makes for a truly satisfying meal that’s sure to become a staple in your household as well. One of the reasons I love this recipe is that it’s packed with nutritious ingredients like carrots, celery, and potatoes, making it a great option for healthy eating.

Plus, the best part is that you can customize it to your taste by adding your favorite vegetables or spices. My kids are picky eaters, but they love this soup because it’s easy to eat and doesn’t feel like they’re eating veggies at all. I’ve also noticed that when we serve this soup at family gatherings, everyone seems to be in a better mood afterwards – maybe it’s the comfort food factor or maybe it’s just the joy of sharing a delicious meal together.

Whatever the reason, I highly recommend giving this recipe a try and watching your family grow to love it just as much as mine has.

Marry Me Soup

Marry Me Soup

4.7 from 671 votes

A rich and creamy sun-dried tomato soup that is so delicious it might just inspire a proposal. This comforting one-pot meal is packed with savory flavors and comes together in under an hour.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Soup Base

2 tablespoons olive oil
1 medium yellow onion, chopped
4 cloves garlic, minced
1/2 cup sun-dried tomatoes in oil, drained and chopped
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes
4 cups low-sodium chicken or vegetable broth
1 (14.5 oz) can fire-roasted diced tomatoes
1/2 cup heavy cream
1/2 cup freshly grated Parmesan cheese
Salt and black pepper to taste

For the Garnish

Fresh basil leaves, torn
Extra Parmesan cheese for serving

👨‍🍳Directions

1Heat olive oil in a large pot over medium heat until shimmering.
2Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
3Add the minced garlic, sun-dried tomatoes, oregano, and red pepper flakes.
4Cook for 1 minute until fragrant, stirring constantly to prevent the garlic from burning.
5Pour in the chicken broth and fire-roasted diced tomatoes with their juices.
6Bring the mixture to a boil over high heat, then reduce heat to low and let it simmer for 15 minutes to meld the flavors.
7Remove the pot from heat and use an immersion blender to puree the soup until smooth.
8Alternatively, carefully transfer the soup in batches to a blender and blend until smooth, then return to the pot.
9Return the pot to low heat and stir in the heavy cream and grated Parmesan cheese.
10Continue stirring until the cheese is fully melted and the soup is heated through, about 3 minutes.
11Do not let it boil.
12Season with salt and black pepper to taste.
13Ladle the soup into bowls and garnish with torn fresh basil and extra Parmesan cheese before serving.

🔧Equipment

Large pot or Dutch oven
Wooden spoon
Immersion blender or standard blender
Measuring cups and spoons
Chef’s knife
Cutting board

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 22g💛Saturated Fat: 10g❤️Cholesterol: 55mg🧂Sodium: 850mg🌾Total Carbs: 28g🥦Dietary Fiber: 4g🍬Sugars: 12g🥩Protein: 12g

📝Notes

For a lighter version, substitute half-and-half for the heavy cream. The soup can be stored in an airtight container in the refrigerator for up to 4 days.

Watch Video Of How Marry Me Soup Works

One of my favorite things about Marry Me Soup is how easily it reheats – simply let it simmer on low heat until warmed through. You can also serve it straight from the pot with some crusty bread or over rice for added comfort.

This soup makes amazing leftovers too – simply portion out individual servings into containers and refrigerate or freeze until ready to reheat. Another great thing about Marry Me Soup is how versatile it is – whether you’re serving a crowd at a party or just need something comforting on a Tuesday night.

❓ Frequently Asked Questions About Marry Me Soup

Q: What type of potatoes should I use?

You can use any type of potato you like, but I find that Russet or Yukon Gold work best in this recipe because they hold their shape well after cooking.

Q: Can I make this soup in advance?

Yes, you can definitely make this soup in advance! Simply prepare the ingredients up to the point where you would add them to the pot, then refrigerate or freeze until you’re ready to cook.

Q: How do I store leftovers?

You can store leftover Marry Me Soup in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.

Q: Can I substitute other vegetables for the carrots and celery?

Of course! Feel free to customize this recipe with your favorite vegetables – some options might include diced bell peppers, sliced mushrooms, or chopped kale.

Q: Is this soup suitable for vegetarians?

Nope – since we’re using chicken broth as the base liquid.

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