BY
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!)
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.
note: modified from original posting. Don’t panic, I made it better!
1 C chopped onion
¾ C shredded carrot
4 cloves garlic, minced
1 tsp sugar
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
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.
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
I'm 17, male, and just started cooking, and I have to say this is one of the tastiest things I have ever made and the recipe was so easy to follow, thankyou so much Kate for posting it! Definately bookmarking this website!
Thanks for the re-post. I had missed it. AND we loved it…served in bread bowls, a complete meal. No nothing else…I added some fresh parmo and wow. I totally forgot the red pepper, though, so we’re trying it next time!
I love the addition of sun dried tomatoes! Thanks for sharing the recipe.
I made this for my girlfriends today and it was delicious, mine came out thicker than Sara’s, I wonder why? Also made the foccacia bread for the first time, wish I hadn’t waited…sinful!
This IS my favorite soup, and my family LOVES it. In fact, I tried to make it this weekend while we were away at my parent’s condo (full kitchen) but alas, the recipe wasn’t available on your site… probably ’cause you were working on re-posting. So, we had to make do with a different recipe, but it was WAY more fattening and not as good.
Glad to see this recipe is back!
I recently made a recipe very similar to this- but they did not suggest removing the center piece to let the steam escape… and I paid the price, the top exploded and I was covered in HOT tomato soup (and so was my kitchen) Thank you for the new, and clearer recipe!)
Mmmmm. This looks fantastic. I am going to give it a try.
I made this tonight for dinner. Seriously, the BEST soup I’ve ever had. It’s so good Sara!
Kara M.
This makes me really sad that I killed my blender making the black bean soup – Which was yum by the way.
Kate and Sara,
I got the gift card in the mail today!! I am super excited about spending it. I’ll keep you updated as to what fun thing I get!
I also bave you a shout out on my blog. Thanks again so much.