Description
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.
Ingredients
Units
Scale
- 2 tablespoon oil (You can use avocado, olive, or vegetable oil.)
- 1 medium onion, diced
- 3–4 garlic cloves, minced
- 32 oz chicken broth (You can use vegetable or beef broth. )
- 29 oz can whole tomatoes (You can use diced tomatoes.)
- 2 teaspoon dried basil
- 2 teaspoon ground thyme (You can use fresh or dried thyme.)
- 1 teaspoon salt
- 2 tablespoon sugar
- 1 8 oz block of cream cheese
Instructions
- 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.
- Once the onions and garlic are done, add chicken broth, whole tomatoes, basil, thyme, salt, and sugar. Bring to a boil and then down to a simmer.
- 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.
- 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.
Notes
- 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.
- Prep Time: 5 minutes
- Cook Time: 23 minutes
- Category: Main Course, Side Dish, Soup
- Cuisine: American