TOMATO SOUP RECIPE WITH CREAM CHEESE RECIPES

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

TOMATO AND CREAM CHEESE SOUP | SO DELICIOUS

Tomato and Cream Cheese Soup | So Delicious image

Cream cheese does a lot for this soup, by boosting the flavors and giving it so much more texture! Not to mention that cream cheese and tomatoes is a gold star food pairing. You can cook this in about half an hour, so it’s one of the quickest soups to make and enjoy!

Provided by Vlad Popa

Total Time 30 minutes

Yield 2

Number Of Ingredients 12

Ingredients

3 tablespoons of vegetable oil
1 red onion, chopped
2 garlic cloves, crushed
1 cup canned tomatoes
salt
pepper
2 cups of chicken stock
3.5 ounces of cream cheese
4 basil leaves
2 breads slices
¼ cup cheddar, shredded

Steps:

Heat the vegetable oil in a skillet over medium heat.
Add the onion and cook it until softens.
Add the garlic, then add the canned tomatoes. Season with salt and pepper.
Give it a good stir and pour the chicken stock.
Bring it to a boil, cover it with a lid and let it simmer for 15 minutes.
Add the basil and the cream cheese. Stir until the cream cheese is absorbed.
Cover it with a lid and simmer for 10 more minutes.
Pour the mixture in a blender and pulse until smooth.
Now for the bread, heat a skillet over medium heat.
Spray some olive oil on it.
Add 2 slices of bread and toast them until golden on their first side. Flip them over.
Add the Cheddar on one of the slices and, after a few seconds, top it with the other slice. Press and keep it on heat until the cheese melts.
Slice them into small cubes and serve them with the soup.

Nutrition Facts : Calories 452 calories , ProteinContent 31 grams , FatContent 17 grams , CarbohydrateContent 30 grams

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