Creamy Tomato Soup
Print recipe
Creamy Tomato Soup with Cream Cheese
Ingredients
10 medium size tomatoes one-quart canned tomatoes
2 Tablespoons chopped onion
1 T fresh basil or ½ tsp dried basil
Pinch of dried oregano
½ teaspoon baking soda
½ teaspoon sea salt or regular salt
Pinch of black pepper
1 Tablespoon butter
4 ounces cream cheese
Instructions
Boil water and add tomatoes, simmer covered for 3 minutes. Remove tomatoes and place in cold water, tap water is cold enough. Let cool in water a few minutes and peel them. Place peeled tomatoes, onion, basil, oregano, salt, and pepper in a covered saucepan and bring to a boil and simmer for 10 minutes.
Add baking soda to simmering tomatoes, and cook for 2 minutes, the baking soda will neutralize the acid in the tomatoes. Add cream cheese and continue cooking for 3 minutes. Add tomato mixture to a food processor or blender and blend until smooth. Place back in the saucepan and add butter and heat on low heat for 5 minutes and serve.
Directions
| Ingredients 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 Instructions 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. | |
