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Creamy Tomato And Cream Cheese Soup

Creamy Tomato And Cream Cheese Soup

Cost $12, save $8

Source: Recommended by CookPal

  • 55 Min
  • 11 Servings
  • $12

INGREDIENTS

  • Main Ingredients

    • 🍅 2 (29 ounce) cans diced tomatoes
    • 2 stalks celery, chopped
    • 2 cloves garlic, minced
    • 1 red bell pepper, chopped
    • 2 tablespoons margarine
    • 🍄 ½ pound mushrooms, chopped
    • 🧅 1 onion, finely diced
    • 2 tablespoons all-purpose flour
    • 🧂 1 teaspoon white sugar
    • 8 cups beef stock
    • ½ teaspoon dried basil
    • ½ teaspoon dried rosemary
    • ½ teaspoon dried thyme
    • 🧀 1 (3 ounce) package cream cheese
    • 🧂 Salt and pepper to taste
    • 3 tablespoons chopped fresh parsley

STEPS

1

Place the tomatoes with juice in a well-buttered oven-proof baking dish. Mix in celery, garlic, and red bell pepper. Cover, and bake at 325°F (165°C) for 25 minutes.

2

In a large stock pot, melt margarine over medium heat. Add mushrooms and onions, then cook and stir for about 8 minutes.

3

Slowly stir in flour and sugar. Add beef stock, basil, rosemary, and thyme, stirring until soup comes to a boil. Add the baked tomatoes mixture from the oven and bring to a boil. Cover and simmer for 30 minutes.

4

Meanwhile, in a food processor, blend cream cheese until smooth. Season with salt and pepper to taste. Slowly stir the cream cheese into the soup.

5

Garnish with chopped parsley and serve warm.

NUTRIENTS

Per 1 serving

🔥

127

Calories

  • 6
    Protein
  • 12
    Carbs
  • 6
    Fats

💡 You can substitute margarine with butter for richer flavor.For a vegan option, use vegetable stock and replace cream cheese with a plant-based alternative.Adjust the amount of seasoning based on your taste preferences.This soup pairs well with crusty bread or a light side salad.