How to prepare tomato soup with cream cheese

On rainy or cold days, nothing comes close like a good bowl of soup. The possibilities are endless but one of the classic is the tomato soup with creamy cheese.

The trick to leave no acid is to add a pinch of sugar. We also put other vegetables and some cream cheese. It is delicious! Thus it is prepared.


  • 2 tablespoons olive oil
  • 3 tablespoons chopped onion
  • 2 stalks celery
  • 1 large carrot
  • 1 pinch of sugar
  • 2 tablespoons tomato paste
  • 4 ripe tomatoes
  • 1 sprig fresh basil
  • 1 liter of vegetable broth
  • 1 cup whipping cream
  • 2 tablespoons cream cheese
  • salt and pepper to taste

Preparing the cream of tomatoes and cream cheese

  1. Finely chop carrots and celery
  2. Heat the oil pan in medium heat, in that fry the onion, carrot and celery for ten minutes
  3. Add tomato sauce, peeled and seeded tomatoes, sugar and basil branch
  4. Cover and cook over medium heat for ten minutes, stirring occasionally
  5. Add the broth, salt and pepper to taste and cook covered for 25 minutes; Basil retires at the end of this time
  6. Blend the soup with cream and cream cheese, strain and return to the pot
  7. When it boils again, turn off the heat; Season with salt and pepper

Enjoy hot. You can serve with croutons.

About the author


Hi There, I am Mr. Hungry Man , Love to Eat , Travel and Blog about Technology . Professional IM Strategist .

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