Tomato and Cream Cheese Soup

  • Difficulty: Basic
  • 30 minutes
  • 2 servings

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!

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
salt
pepper
2 cups of chicken stock
3.5 ounces of cream cheese
4 basil leaves
2 breads slices
¼ cup cheddar, shredded

How to Cook 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.

4 Comments

  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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