Tomato and Cream Cheese Soup







A recipe allowed in a diet.

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!

Nutritional Chart

Calories: 452 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 31 g
  • 17 g
  • 30 g

Ingredients Needed for Tomato and Cream Cheese Soup

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

How to Make Tomato and Cream Cheese Soup

  1. Heat the vegetable oil in a skillet over medium heat.
  2. Add the onion and cook it until softens.
  3. Add the garlic, then add the canned tomatoes. Season with salt and pepper.
  4. Give it a good stir and pour the chicken stock.
  5. Bring it to a boil, cover it with a lid and let it simmer for 15 minutes.
  6. Add the basil and the cream cheese. Stir until the cream cheese is absorbed.
  7. Cover it with a lid and simmer for 10 more minutes.
  8. Pour the mixture in a blender and pulse until smooth.
  9. Now for the bread, heat a skillet over medium heat.
  10. Spray some olive oil on it.
  11. Add 2 slices of bread and toast them until golden on their first side. Flip them over.
  12. 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.
  13. Slice them into small cubes and serve them with the soup.

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4 thoughts on “Tomato and Cream Cheese Soup”

  1. Made this today , it’s delicious.
    I’ve learned very much about cooking and a lot of new recipes from you.
    Also a lot of things i didn’t know here in Holland. Thank you very much, i’m a big fan!

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