Description

This Creamy Tomato Soup with Cream Cheese elevates the classic comfort food into a nutrient-dense masterpiece that fuels your body without the heavy additives found in canned versions. Combining sun-ripened tomatoes with high-quality cream cheese creates a vibrant harmony of flavors, providing a powerful dose of antioxidants while maintaining a velvety, indulgent texture.

Ingredients

Scale

28 oz Organic Canned Crushed Tomatoes
4 oz Grass-Fed Cream Cheese
2 cups Vegetable or Bone Broth
1 medium Yellow Onio
3 cloves Fresh Garlic
2 tbsp Extra Virgin Olive Oil
1/4 cup Fresh Basil Leaves
Sea Salt & Black Pepper to taste

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Instructions

Place a large pot over medium heat and add the extra virgin olive oil. Once shimmering, add the finely diced yellow onion. Sauté for about 5 to 7 minutes until translucent. Add minced garlic and cook for another 60 seconds until fragrant
Pour in the organic crushed tomatoes and broth of your choice. Stir and bring to a gentle boil, then reduce heat to low and simmer uncovered for 15 minutes
Cut cream cheese into small cubes and add to the pot, using a whisk or immersion blender to incorporate
Blend the soup until smooth or to desired texture. Season with sea salt and freshly cracked black pepper. Stir in chopped basil leaves just before serving
Ladle warm soup into bowls and garnish as desired

Notes

For optimal texture, bring cream cheese to room temperature before adding to the soup.

If soup is too acidic, add a pinch of baking soda or a teaspoon of balsamic vinegar for balance.

Prep Time: 10 mins
Cook Time: 20 mins
Category: Dinner
Method: Simmering
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 245 kcal
Sugar: 8 g
Sodium: 480 mg
Fat: 18 g
Saturated Fat: 9 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 14 g
Fiber: 4 g
Protein: 6 g
Cholesterol: 30 mg