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Creamy Tomato And Cream Cheese Soup

Creamy Tomato And Cream Cheese Soup

MARBALET

MARBALET

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 11 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 127 kcal
  • 6%
  • Fat:
  • 5.6 g
  • 9%
  • Carbs:
  • 11.8g
  • 4%
  • Protein:
  • 5.9 g
  • 12%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 463 mg
  • 19%

Based on a 2,000 calorie diet

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Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Chef Ristine
28

Chef Ristine

10/4/2007

This soup is great if you do the following. Double the basil and add a bay leaf and some cayenne to the current spices listed. Then instead of using a food processor, put the cream cheese in the blender with a Tbsp. of milk, blend, then add the prepared soup to the cream cheese mixture one cup at a time until pureed. I like my soup a little chunky so I leave a little bit of unpureed soup in the pot then I combine them. I used fresh tomatoes that I skinned and seeded. I had a ton of them this fall. mmmmmmmmmm what a great way to use them, in a nice creamy soup serve with a grilled cheese sandwich. An absolute Keeper. It froze pretty well too, it didn't curdle like most creamed soups, so I can eat it all winter long.

MKSCHATZ
19

MKSCHATZ

1/22/2006

This soup is delicious. I did put all ingredients in the blender at the very end but did not blend it smooth, I think it tastes better with a little texture. Also the blender helps the cream cheese mix in better. My boyfriend raves about this soup and eats three or more bowls every time I make it. We like eating healthy and with all the veggies in this there are some benefits however since he overindulges every time I am not sure how good it is for him. We love this soup and make it every other week at least and we always finish the entire pot. Thanks for a delicious soup.

CSTEENBLIK
10

CSTEENBLIK

2/5/2003

This soup is fabulous! Substituting fresh herbs for the dried herbs is recommended when possible. Chicken stock may also be used in place of the beef stock. The flavor of this soup is delightful--just rich enough without being overbearing and very satisfying.

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