Simple Tomato Soup with Cream Cheese in Under 30 Minutes

This Simple Tomato Soup with Cream Cheese is creamy without the heaviness. It has a slight tang, and the basil and thyme give it a pizza-kind of flavor without the guilt.

Why make this recipe

1. Delicious Flavor: This recipe has delicious flavors that will tantalize your taste buds. With the rich spices, every bite will bring a mouth-watering satisfaction.
2. Health Benefits: This recipe tastes amazing and is healthy, with wholesome ingredients contributing to a balanced diet.
3. Easy to Prepare: This recipe is designed to be simple and easy to prepare, making it accessible to cooks of all skill levels. With clear and concise instructions, you can confidently follow each step and create a delicious meal even kids love.

Regarding soups, tomato soup is a classic, but it was not a favorite here at first. I think it was the cream cheese that won my family over. There are so many different ways to make it. This is how I make ours, with less than ten ingredients. I love how the spices give it a pizza-like flavor.

Other soups you will like

• Simple Beef and Vegetable Soup
• Simple Made from Scratch Mexican Picadillo Soup
• Easy Hearty Vegetable Stew on the Stove Top
• Ground Beef and Vegetable Soup

How to pair the tomato soup

• Croutons
• Grilled cheese sandwich
• Parmesan cheese
• Bacon bits

How to store the tomato soup

• Store the remaining soup in an airtight container in the refrigerator for up to a week.
• Reheat the soup over the stovetop or in the microwave.

Let’s start making Simple Tomato Soup with Cream Cheese in Under 30 Minutes

Ingredients and substitutions

• Oil– Any neutral oil, such as avocado, olive, or vegetable, will work. I use avocado oil for most of my cooking.

• Onion
• Garlic cloves
• Chicken broth– Here, you can use any broth you choose, such as vegetable or beef.
• Whole can tomatoes– If you don’t have any whole tomatoes, you can also use diced tomatoes.
• Dried Basil
• Thyme– I used ground thyme here, but you can use dried thyme.
• Salt– Adjust the salt if needed at the end.
• Sugar– I add sugar to the soup to balance the acidity of the tomatoes.
• Cream Cheese

Instructions

1. In a 3-4 quart pot over medium heat to high heat, add oil, and once the oil is hot, add onions and garlic cloves. Saute for 2-3 minutes until the onion and garlic become translucent.
2. Once the onions and garlic are done, add chicken broth, whole tomatoes, basil, thyme, salt, and sugar. Bring to boil and then down to a simmer.
3. When it’s at a simmer, use an immersion blender and blend until smooth. You can use a blender if you don’t have an immersion blender. Place soup in a blender and blend until smooth, then place soup back into the pot. Bring soup to a boil, then simmer for 15-20 minutes.
4. Add the cream cheese in the last 5 minutes, and blend again with an immersion blender. If using a blender, place about 2 cups of the soup and cream cheese, blend until smooth, and place it back into the pot to give it a good mix. Bring soup back to a simmer for 5 more minutes.

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