TOMATO CREAM CHEESE RECIPES

Name: Tomato Cream Cheese Sauce
Cook time: 20 min
Total time: 20 min
Yield: 3-4 serving(s)
Ingredients: 15 ounces diced tomatoes (I use ones with garlic, and basil); 4 tablespoons butter (salted or unsalted is fine); 1/2 cup chopped white onion; 8 ounces cream cheese; 1/8-1/4 cup milk (Based on how thick you want it)

TOMATO CREAM CHEESE SAUCE RECIPE - FOOD.COM

Tomato Cream Cheese Sauce Recipe - Food.com image

Make and share this Tomato Cream Cheese Sauce recipe from Food.com.

Total Time 20 minutes

Prep Time 0S

Cook Time 20 minutes

Yield 3-4 serving(s)

Number Of Ingredients 5

Ingredients

15 ounces diced tomatoes (I use ones with garlic, and basil)
4 tablespoons butter (salted or unsalted is fine)
1/2 cup chopped white onion
8 ounces cream cheese
1/8-1/4 cup milk (Based on how thick you want it)

Steps:

Melt butter in a large pot on medium-high heat.
Add onions.
Cook onions until translucent.
Drain and add tomatoes.
Add cream cheese.
Cook until cream cheese is melted and evenly worked through the mixture.
Add Milk and simmer for 10 minutes.

Nutrition Facts : Calories 437.4, FatContent 42, SaturatedFatContent 24.6, CholesterolContent 125.4, SodiumContent 391.4, CarbohydrateContent 11.6, FiberContent 2.1, SugarContent 7.3, ProteinContent 6.5

CREAMY TOMATO AND CREAM CHEESE SOUP RECIPE | ALLRECIPES

Creamy Tomato And Cream Cheese Soup Recipe | Allrecipes image

Baking the tomatoes adds depth to the flavor of this soup.

Provided by MARBALET

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes

Yield 10 to 12 servings

Number Of Ingredients 16

Ingredients

2 (29 ounce) cans diced tomatoes
2 stalks celery, chopped
2 cloves garlic, minced
1 red bell pepper, chopped
2 tablespoons margarine
½ pound mushrooms, chopped
1 onion, finely diced
2 tablespoons all-purpose flour
1 teaspoon white sugar
8 cups beef stock
½ teaspoon dried basil
½ teaspoon dried rosemary
½ teaspoon dried thyme
1 (3 ounce) package cream cheese
salt and pepper to taste
3 tablespoons chopped fresh parsley

Steps:

Place the tomatoes with juice in a well buttered oven-proof baking dish. Mix in celery, garlic, and red pepper. Cover, and bake at 325 degrees F (165 degrees C) for 25 minutes.
In a large stock pot, melt butter or margarine over medium heat. Add the mushrooms and onions, and cook and stir for about 8 minutes.
Slowly stir in flour and sugar. Add beef stock, basil, rosemary, and thyme, stirring until soup comes to a boil. Add the contents of the baked tomato pan from the oven, and bring to a boil. Cover, and simmer the soup for about 30 minutes.
Meanwhile, in a food processor, blend the cream cheese until smooth. Season with salt and pepper to taste. Slowly stir the cream cheese into the soup. Garnish with chopped parsley.

Nutrition Facts : Calories 126.7 calories, CarbohydrateContent 11.8 g, CholesterolContent 8.5 mg, FatContent 5.6 g, FiberContent 2.3 g, ProteinContent 5.9 g, SaturatedFatContent 2.3 g, SodiumContent 462.9 mg, SugarContent 7.5 g

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