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
I never make tomato soup even though I love it. I found this recipe in your old cookbook, and I baked the cheesy garlic rolls to go with the soup. The combo was delicious, and I was honestly surprised with how much I loved the soup. This may not sound like a compliment, but it reminded me of the refrigerated creamy tomato soups that you can find in a grocery store, which I love but never eat. The soup was creamy and a little spicy from the red pepper flakes. I used an immersion blender.. and I definitely recommend blending the heck out off this soup if the texture of sun-dried tomatoes bothers your kids. Anyways, I will make this again!
How many servings does this make?
Hi there- serves 4-6!
Can I use whole tomatoes? I happen to have a flat of them that I accidentally bought.
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!