I love tomato soup. I grew up on Campbell’s Tomato soup made with milk, not water, and I still love it! I’ve been wanting to make homemade tomato soup for a while. I’ve been searching for a good recipe, and I finally found one that looked good and easy. My main objective was to avoid pureeing the soup before serving. This recipe uses tomato puree, so it worked out perfectly!
The soup was really good. It was nice and creamy from the cream cheese and milk. We both enjoyed it a lot! It was much more flavorful than my usual Campbell’s soup. This has a bit of a kick from the red pepper flakes, so feel free to leave those out if you don’t want any heat.
In a large sauce pan bring chicken broth and spices to a boil. Simmer, uncovered, for 5 minutes. In a medium bowl, whisk ⅓ cup of the hot broth into the cream cheese, whisking until smooth. Return all to saucepan and add tomato puree and milk. Simmer 10 to 15 minutes, or until heated through.
I made this and loved it. I used more tomato sauce and I sauted some onions and then pureed them with some garlic. I didn't add much cream cheese but did add a splash of cream since i wanted to get rid of it. So quick adn easy, will totally make again!
Nice, creamy and it blows the red and white can away!
The cream cheese sounds like a great addition to the tomato soup…yummo 🙂
This is going to be a must try. I always eat tomato soup with my grill cheese or ham and cheese. Looking forward to making this one.
Steph – I've been looking for a good recipe as well, but they always taste like tomato flavored chicken broth. Sounds like this one is really tomato soup. When I was a kid, I always tore up bread pieces and added to the soup – still like it that way, kinda like stewed tomatoes.