If you have never made your own tomato soup, you should really try it. It’s so easy and the final product is so flavorful I promise you’ll be licking the bowl.  This one combines a combo of both canned and sun-dried tomatoes and it also includes some reduced-fat cream cheese which instantly makes it rich and creamy. And unlike other “creamy” soups, this one is fairly low calorie (Which means you can pair it with a big toasty sandwich or a few warm breadsticks and not feel guilty!)

You start by sauteing garlic, onions, and carrots.  You can use butter or olive oil, but I use the oil right from the can of the sun-dried tomatoes that are used in the recipe.  It adds extra flavor and it’s convenient because the jar is already open!


After the veggies are tender, you’ll add in both canned and sundried tomatoes along with a few seasonings and some chicken broth.  After simmering, you’ll pop it in the blender with the secret ingredient (the cream cheese!)

And puree until smooth

To serve, I like to sprinkle it with some freshly grated parmesan cheese and a sprinkle of basil.

And it pretty much begs to be eaten along side a grilled cheese sandwich.  Just so you know.

Wanna make it a meal? It would be fantastic with:
Smoked Turkey and Artichoke Panini
Rosemary Foccacia loaves
French Bread
Herb-topped rolls

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