Creamy Tomato Soup is indeed a delicious tomato soup made creamy with cream cheese. It is just right for a quick meal. What I like about this recipe is, I can make it with my home grown fresh tomatoes or with canned tomatoes. Either way, it turns out good every time; it can be made in a pinch when I need a quick hearty meal. This soup is my go to, in less than 45 minutes; I can serve it paired with a sandwich and have a complete dinner. Cream cheese tomato soup so thick and creamy, oh so good, it always hits the spot on a cool or rainy day. The best part it is a hot, nutritious meal that is a snap to clean up and gives me time to relax and spend time with family, try it the next time you are in a pinch for a quick meal.
Creamy Tomato Soup
2 Tablespoons chopped onion
10 medium fresh tomatoes** peeled or 32 ounces canned tomatoes
1 Tablespoon fresh basil or ½ tsp dried basil
Pinch dried oregano
Black Pepper a pinch
¼ teaspoon salt
1 Tablespoon butter
½ teaspoon baking soda
4 ounces cream cheese
1 cup whole milk
To a large saucepan add peeled or canned tomatoes, onion, oregano, basil, salt, and pepper. Bring ingredients to a low simmer and cook for 10 minutes. Add baking soda cook one minute, add cream cheese, and cook for 3 minutes breaking it up in the soup. Place tomato cream cheese mixture in food processor or blender and blend until smooth. Pour back into a saucepan and add butter and milk and stir. Heat on low heat for 5 minutes and serve.
**If using fresh tomatoes peel tomatoes by scalding in hot boiling water, drop them in for 3 minutes then toss them into cold water. Peel and core them add to large saucepan.