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
How much does it make ?
Hi! How many servings does this make?
Gosh, it’s been a while since I’ve made this, but usually my soups serve 6-8!
How freezeable is this? My daughter loves it and I would love to freeze it in small batches for her for lunches. I am worried about the cream cheese. Thank you!!
because there’s not a lot of cream cheese in there, and it’s blended in, I would think it would freeze just fine. But I’ve actually never frozen this one so you’d have to try it!
Hi Sara and Kate. Just wondering if I could use Laughing Cow Light Creamy Swiss wedges in this soup instead of cream cheese? What do you think? Would it still taste good? Thanks…
This is the BEST tomato soup…….
I’ve made this recipe a few times, but we live in Texas where it isn’t really soup weather all year… this weekend when I made it my husband asked me to make a double batch next time since there just wasn’t enough of it (for the two of us). Good thing it’s “winter” now and it’s getting cold enough to really enjoy your soups before it’s time to just live off of Southwest Pasta Salad again!
Just made this using vegan cream cheese. It was excellent and my two-year old finished his bowl and asked for more!
This soup is amazing. It’s my comfort food. I made it for a friend and she told me that Zupas should buy their soup from me!
This was SO YUMMY!!! 🙂 Thank you for the recipe! We had ours with grilled cheese tonight, and I almost died, I loved it so much! I didn’t have any sun-dried tomatoes on hand, so I used a can of tomato paste for that stronger tomato flavor. And I chose not to blend it, because I was scared to have it explode everywhere, but it turned out wonderful!! Thanks for posting this! 🙂
Oh my. I am absolutely in love. My 3 boys and my husband also loved it, and I heard a lot of “Mom your such a great chef!” Thanks for making me look so good 😉
I went and bought the ingredients for this soup and my husband did NOT look excited about it… both of us have a hard time with tomatoes, so the idea of tomato soup was not a happy thought. Lets just say we both loved it! Thank you for this and all your recipes, we honestly love everything off your site and cook book!
Ok – so I made your oven roasted tomatoes the other day when tomatoes were on sale. My husband didn’t care for them; I was shocked because I couldn’t stop eating them! I pureed them with a little sugar & stuck it in the freezer, knowing I would use the puree sometime soon.
Well today it was rainy & we wished for tomato soup – so I pulled that out of the freezer, mixed it with diced tomatos, chicken broth, & milk (didn’t have cream cheese) – It was amazing! My husband was SO impressed that I made tomato soup (and in less than 5 mins). He loved the soup. And I felt quite domestic. 🙂 If you ladies ever wonder why you are doing what you do – just know that it really really helps us ladies (that don’t know our way around the kitchen very well) impress our husbands & feed our families yummy new foods. Thank you.
I dream about this soup. We die over this soup. And we also have taken it to people who are sick and sad and stuff.
I can’t help it. I’m just going to have to make it this week.
(With rosemary foccacia bread? Yes, forever and for always.)
I’ve made this several times and it’s a huge hit with my family. I just use my cuisinart smart stick hand blender to mix it right in the pan. It turns out blended and creamy and it saves one step and one dish that you don’t have to wash. Hooray!
This recipe is a home run! I would say the 1/2 tsp crushed red pepper makes it pretty spicy, would probably cut back on that next time. I sprinkled the cheese on top and tossed a few croutons on it and it tasted like Panera’s, yum!
Just thought I’d let you know that when I calculated this recipe on the Weight Watcher Website, it comes out at 3 points per serving, with the recipe making 6 servings:-) hope that helps.
I substituted the sun dried tomato for roasted red peppers. Yum!
Our family loves this recipe. Thank you! It tastes so similar to Paradise Bakery’s fire roasted tomato soup.
De-lish! I made this about a week ago and it is my new favorite tomato soup recipe. I loved the roasted tomatoes in it. Thank you!
Janice–I'm not sure if the points for this have changed or not and I don't have it in me to calculate them right now… 🙂 My guess is that they probably didn't; most of the foods that now have higher values were higher in carbs, whereas now, most fruits and veggies are 0 points.
What are the Weight Watcher points for this recipe it use to be 2 ponts is it still? Thank you for the soups and the points I'm happy to say that it is helping me to lose the weight that I need to say goodbye to!!
This was a wonderful fall soup… paired with a panini, it was heavenly! It also makes a great pasta sauce, as it turns out. Had a rancid jar of spaghetti sauce that ruined my last pound of ground beef. AGH! I had leftovers of the soup, so I put it with some cooked ground sausage and served it over spaghetti with fresh mozzarella on top. DELICIOUS!
Looks great! And, I love the soup bowl. What brand is it? Thanks!
Just wanna say thanks again girls. I went out searching for tomato soup recipes to use up a batch of garden tomatoes and made (3) different tomato soup recipes this week. I don't know why I even bother to look elsewhere … your recipes are always my hands-down favorites! Taste-y and Do-able … the best combination!! Love this soup!! Just used garden tomatoes instead of the canned and it was perfect.
Keep 'em coming 🙂
Jenny- I'd say it serves about 6
This sounds delicious. I am trying to figure out the nutritional information…so how many servings does this make?
Made it tonight and served with grilled cheese sandwiches! I couldn't get it totally smooth no matter how long I blended, but the flavor was great!