Creamy Tomato And Cream Cheese Soup Recipe
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Creamy Tomato And Cream Cheese Soup

By: MARBALET  
"Baking the tomatoes adds depth to the flavor of this soup."

Rating: This weblink has been rated 27 times with an average star rating of 4.4 Read Reviews (21)

Rate/Review | 786 people have saved this

 

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Original Recipe Yield 10 to 12 servings
 

Ingredients

  • 2 (29 ounce) cans diced tomatoes
  • 2 stalks celery, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 2 tablespoons margarine
  • 1/2 pound mushrooms, chopped
  • 1 onion, finely diced
  • 2 tablespoons all-purpose flour
  • 1 teaspoon white sugar
  • 8 cups beef stock
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried thyme
  • 1 (3 ounce) package cream cheese
  • salt and pepper to taste
  • 3 tablespoons chopped fresh parsley

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 127 | Total Fat: 5.5g | Cholesterol: 8mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 4, 2007 by Chef Ristine 
This soup is great if you do the following. Double the basil and add a bay leaf and some... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 5, 2003 by CSTEENBLIK 
This soup is fabulous! Substituting fresh herbs for the dried herbs is recommended when... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 22, 2006 by MKSCHATZ 
This soup is delicious. I did put all ingredients in the blender at the very end but did not... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 22, 2007 by Basg 
Somehow, the title and reviews led me to think this soup would be thick and creamy. But it... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 6, 2006 by Carrie Rose 
I love this soup! I made a number of minor changes, but I actually followed this recipe more... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 7, 2005 by SUEPERS 
OMG!! This soup is soo good! Hubby had THREE bowls! He doesn't usually rave over new... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 21, 2004 by KELENE 
VERY TASTY recipe!! Tastes like a creamy tomato soup. The other veges in the soup compliment... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 30, 2007 by MARCY333 
I made this for a work surprise party and it was the hit of the party. I made it the night... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 12, 2006 by ELLENE2 
We loved this soup! I didn't change anything except to add a little more basil. Definitely a... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 27, 2005 by Helen 
I was disappointed in this soup. The mushrooms seemed to overpower the tomato taste, and with... MORE

 
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