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!
Ingredients Needed
- Sun-dried tomatoes and the oil they are packed in – 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.
- Onion
- Carrot
- Fresh garlic
- Granulated sugar
- Kosher salt and black pepper
- Dried basil
- Dried oregano
- Canned diced tomatoes
- Chicken 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.
- Cream Cheese – Cream cheese gives this soup its creamy texture. Full fat or reduced fat will work well. Avoid fat free.
- Red pepper flakes – Optional.
- Parmesan cheese and fresh basil – Optional, for garnish.
How to Make Creamy Tomato Soup
- 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.
Storing and Other Tips
- Store cooled soup in an airtight container in the refrigerator and consume within 3-4 days for best results.
- This soup freezes well! Freeze in individual portions for an easy meal on busy days.
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.
Can I use any other type of cheese?
If you don’t have regular cream cheese, you can use also use a flavored cream cheese like garlic and herb, a tangy cheese like feta, or Boursin cheese is also delicious.
Creamy Tomato Soup
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.
Servings Cups
Ingredients
- 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
- ¼ teaspoon pepper
- 1 tablespoon dried basil
- ½ teaspoon dried oregano
- ⅔ 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
Instructions
- 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.
Notes
- Store cooled soup in an airtight container in the refrigerator and consume within 3-4 days for best results.
- This soup freezes well! Freeze in individual portions for an easy meal on busy days.
Nutrition
Serving: 2cups, Calories: 191kcal, Carbohydrates: 23g, Protein: 6g, Fat: 10g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Cholesterol: 13mg, Sodium: 1388mg, Potassium: 922mg, Fiber: 5g, Sugar: 10g, Vitamin A: 4618IU, Vitamin C: 43mg, Calcium: 158mg, Iron: 4mg
Calories: 191kcal
Cost: $12
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Questions & Reviews
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!