Tried & True Creamy Tomato Soup

I have tried my fair share of tomato soup recipes. Many are too bland or too spicy. Don't get me wrong, I love spicy, but not for my tomato soup. I want that hearty, comforting, creamy tomato soup taste.

INGREDIENTS (4 servings)

15 oz can pureed tomatoes

15 oz can fire roasted tomatoes

1 onion diced

1 cup vegetable broth

2 Tbsp olive oil

2 cloves garlic

1/2 cup celery diced

10 baby carrots

6 oz cream cheese

1/2 tsp salt

1 tsp sugar

2 Tbsp dried or fresh basil

1/4 tsp black pepper

Sauté your onions, carrots & celery in sauce pan over medium heat with olive oil until tender.

After onions have become translucent, add in your garlic and stir for about a minute. Season with salt & pepper.

Next add in your vegetable broth, tomatoes, cream cheese & tomato puree. Stir to combine. Simmer over low-medium heat for 25 minutes. Stirring often to help incorporate the cheese.

Add in your sugar and taste your soup to see if you need any additional salt & pepper. Then stir in your basil.

We love a good smooth and creamy soup, so now its time to make that happen! Puree your soup with an immersion blender being careful not to splash (Hot!). If you do not have an immersion blender, then CAREFULLY transfer your soup mixture to a blender. Blend until smooth.

Voilà! Serve topped with a little fresh basil and enjoy!

This soup goes great with my Cheese Bread Bombs.