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 cream cheese which instantly makes it rich and creamy. And unlike other “creamy” soups, this one is fairly low calorie, meaning you can pair it with a big toasty sandwich or a few warm breadsticks!
- Sun-dried Tomatoes – These give the soup a unique depth of flavor. They are usually found near the pasta sauces or near other preserved/pickled foods in the grocery store. I’ve also seen them by the fancy crackers and preserves near the deli, or even in the produce section.
- Cream Cheese – Cream cheese gives this soup its creamy texture. Full fat or reduced fat will work well. Avoid fat free.
- Broth – I call for chicken broth here but I’m sure it would also be delicious using vegetable broth if you prefer a vegetarian version.
How to Make Creamy Tomato Soup
2. 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.
Frequently Asked Questions
- Can I make this ahead of time? Yes! This soup reheats well, so feel free to prep and store in the fridge or freezer for quick lunches during the week.
Want to make it a meal? This creamy tomato soup would be delicious with these Our Best Bites favorites:
Did You Make This?
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The combination of both sun-dried and canned tomatoes gives this creamy tomato soup unmatched flavor. It comes together quickly and is perfect for pairing with a gooey grilled cheese sandwich.
1 tablespoon reserved oil from sun-dried tomatoes, or olive oil
1 cup chopped onion
¾ cup shredded carrot
4 cloves garlic, minced
1 teaspoon sugar
1 teaspoon kosher salt
1/4 teaspoon pepper
1 tablespoon dried basil
1/2 teaspoon dried oregano
2/3 cup sliced sun-dried tomatoes, packed in oil
2 (14.5 ounce) cans diced tomatoes, undrained
1 (14 ounce) can chicken broth
3 ounces reduced fat cream cheese
optional: 1/2 teaspoon red pepper flakes
optional: Parmesan cheese and fresh basil for garnish
- 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.
- Add sun-dried tomatoes, canned tomatoes, chicken broth, sugar, salt, pepper, oregano and basil. (If you’re adding red pepper flakes, add them now.)
- Bring soup to a boil and then reduce heat to simmer. Cover pan and simmer for 30 minutes.
- Remove from heat. Carefully ladle soup into 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.
- 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.