Creamy Tomato Soup

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.

Creamy Tomato Soup

Recipe by Our Best Bites,
note: modified from original posting. Don’t panic, I made it better!

1 T reserved oil from sun-dried tomatoes, or olive oil
1 C chopped onion
¾ C shredded carrot
4 cloves garlic, minced
1 tsp sugar

1 tsp kosher salt
1/4 tsp pepper
1 Tbs dried basil
1/2 tsp dried oregano
2/3 C sliced sun-dried tomatoes, packed in oil
2 (14.5 oz) cans diced tomatoes, undrained
1 (14oz) can chicken broth
3 oz reduced fat cream cheese
optional: 1/2 tsp red pepper flakesOptional: Parmesan cheese and fresh basil for garnish

1. Place oil in a large saucepan over medium heat. Add onion, carrot, and garlic, and cook for 3-4 minutes or until vegetables are tender, stirring often.

2. Add sun-dried tomatoes, canned tomatoes, chicken broth, sugar, salt, pepper, oregano and basil. (If you’re adding red pepper flakes, add them now)

3. Bring soup to a boil and then reduce heat to simmer. Cover pan and simmer for 30 minutes.

4. Remove from heat. Place soup in a blender (do this in 2 batches if necessary). Add cream cheese. Remove center piece of blender lid to allow steam to escape, but place a paper towel over opening in blender lid to avoid spills. Process for a few minutes until smooth. You could also add cream cheese directly to the pot and use an immersion blender to combine.

5. Add additional salt and pepper to taste and then divide soup among bowls. Garnish each serving with a sprinkle of shredded Parmesan cheese and a fresh basil leaf if desired.

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

63 comments

looks so good! i love how the cheese is translucent and just floats against that deep orange/red color 🙂

are you guys seriously taking all of these beautiful pictures with just a point and shoot? I’m so impressed. I love the pictures on this blog almost more than the recipes themselves.

Really, girls this was one of my favorite recipes! I got to making so many soups that I bought myself an emulsion blender and it makes the soup makeing even easier! Love it!

Hey, Brittany! 🙂 I’m sorry your breadsticks were dry! Yeah, next time I’d try them with a little less flour and see how they come out. Good luck!

I made this a few months ago and now I can’t bring myself to eat campbell’s anymore. Yuck.

It is soooo good!

Thanks! My bread sticks came out too dry though. Should I use less flour?

I made this on Friday. It was delicious. I served it with panini(just mozzarella,basil, tomatoes and balsamic vinegar & oil).

I have a recipe for a creamy tomato, but it is loaded with cream and butter, so thanks for a healthy alternative. This tasted just as good!

I made this on Friday. It was delicious. I served it with panini(just mozzarella,basil, tomatoes and balsamic vinegar & oil).

I have a recipe for a creamy tomato, but it is loaded with cream and butter, so thanks for a healthy alternative. This tasted just as good!

I made this on Friday. It was delicious. I served it with panini(just mozzarella,basil, tomatoes and balsamic vinegar & oil).

I have a recipe for a creamy tomato, but it is loaded with cream and butter, so thanks for a healthy alternative. This tasted just as good!

Yummmmmm…I made this soup and it was delicious!! I took Sara and Kate’s advice on how to make it spicy and added a bit of hot sauce and a bit of red pepper and it was the perfect amount of “kick” I needed! Thanks!!

Yum! I hadn’t thought about cream cheese. I bet that makes it yummy.

63 comments

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