Best 4 Creamy Tomato And Cream Cheese Soup Recipes

Indulge in a velvety symphony of flavors with our creamy tomato and cream cheese soup, a comforting culinary creation that promises to warm your soul. This delectable soup combines the vibrant tang of tomatoes with the rich, creamy texture of cream cheese, resulting in a luscious and satisfying dish. Whether you're seeking a quick and easy weeknight meal or an impressive appetizer for your next gathering, this versatile soup delivers. Discover variations of this classic recipe, including a slow cooker version for effortless preparation, a roasted tomato variation for an extra layer of depth, and a vegan alternative for those with dietary preferences. Dive into the culinary journey and find your perfect match among these creamy tomato and cream cheese soup recipes.

Here are our top 4 tried and tested recipes!

CREAMY TOMATO AND CREAM CHEESE SOUP

Creamy Tomato And Cream Cheese Soup image

Baking the tomatoes adds depth to the flavor of this soup.

Provided by MARBALET

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes

Yield 11

Number Of Ingredients 16

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:

Place the tomatoes with juice in a well buttered oven-proof baking dish. Mix in celery, garlic, and red pepper. Cover, and bake at 325 degrees F (165 degrees C) for 25 minutes.
In a large stock pot, melt butter or margarine over medium heat. Add the mushrooms and onions, and cook and stir for about 8 minutes.
Slowly stir in flour and sugar. Add beef stock, basil, rosemary, and thyme, stirring until soup comes to a boil. Add the contents of the baked tomato pan from the oven, and bring to a boil. Cover, and simmer the soup for about 30 minutes.
Meanwhile, in a food processor, blend the cream cheese until smooth. Season with salt and pepper to taste. Slowly stir the cream cheese into the soup. Garnish with chopped parsley.

Nutrition Facts : Calories 126.7 calories, Carbohydrate 11.8 g, Cholesterol 8.5 mg, Fat 5.6 g, Fiber 2.3 g, Protein 5.9 g, SaturatedFat 2.3 g, Sodium 462.9 mg, Sugar 7.5 g

RICH AND CREAMY TOMATO SOUP

Rich and Creamy Tomato Soup image

"My husband, who doesn't like tomato soup, really likes this rich and creamy version," informs Marie Keyes of Cheney, Washington. "It's easy, but it tastes like you put a lot of work into it. When I share it with co-workers, everyone loves it."

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 8 servings (2 quarts).

Number Of Ingredients 10

Ingredients

1 medium onion, chopped
2 tablespoons butter
2 cans (14-1/2 ounces each) diced tomatoes, undrained
2 cans (10-3/4 ounces each) condensed tomato soup, undiluted
1-1/2 cups milk
1 teaspoon sugar
1/2 to 1 teaspoon dried basil
1/2 to 1 teaspoon paprika
1/8 to 1/4 teaspoon garlic powder
1 package (8 ounces) cream cheese, cubed

Steps:

In a large saucepan, saute onion in butter until tender. Stir in tomatoes, soup, milk, sugar, basil, paprika and garlic powder. , Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Stir in cream cheese until melted. Serve immediately.

Nutrition Facts : Calories 157 calories, Fat 5g fat (0 saturated fat), Cholesterol 11mg cholesterol, Sodium 457mg sodium, Carbohydrate 21g carbohydrate (0 sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges

CREAMY TOMATO SOUP

Creamy Tomato Soup image

This creamy tomato soup recipe is adapted from "Martha Stewart's Cooking School." It's simply delicious and full of flavor.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Number Of Ingredients 7

Ingredients

2 tablespoons unsalted butter
1 onion, coarsely chopped
1 to 2 cloves garlic (optional)
2 (14-ounce) cans whole peeled tomatoes
Coarse salt and freshly ground pepper
1 1/2 cups Basic Chicken Stock, or water
1/2 cup heavy cream (optional)

Steps:

Melt butter in a medium stockpot over medium heat. Cook onion and garlic (if using), stirring constantly, until soft and translucent, about 3 minutes.
Add tomatoes, their juices, and stock. Season with salt and pepper and bring to a boil, then reduce heat and simmer 10 minutes.
Working in batches, transfer tomato mixture to a blender, food processor, or food mill. Puree tomato mixture (if using a blender, cover the lid with a kitchen towel while machine is running).
Return soup to a clean pot and set over low heat. Whisk in cream, if desired; season with salt and pepper. Serve immediately or transfer soup to a bowl set over an ice-water bath to cool completely. Transfer cooled soup to an airtight container and refrigerate. Reheat over medium heat until heated through.

CREAMY TOMATO SOUP

Creamy Tomato Soup image

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.

Provided by vboese

Categories Lunch/Snacks

Time 1h5m

Yield 5 Cups, 5 serving(s)

Number Of Ingredients 10

Ingredients

10 medium tomatoes, peeled or 32 ounces canned tomatoes
2 tablespoons onions, chopped fine
1 tablespoon fresh basil or 1/2 teaspoon dried basil
1 pinch dried oregano
1/8 teaspoon black pepper
1/4 teaspoon salt
1 tablespoon butter
1/2 teaspoon baking soda
4 ounces cream cheese
1 cup whole milk

Steps:

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.
https://sliceoftaste.com/creamy-tomato-soup/.

Nutrition Facts : Calories 174, Fat 12.2, SaturatedFat 6.8, Cholesterol 36, Sodium 368.8, Carbohydrate 13.3, Fiber 3, Sugar 9.8, Protein 5.1

Tips:

Use ripe tomatoes for the best flavor. If you don't have fresh tomatoes, you can use canned diced tomatoes.
Use a good quality cream cheese. The higher the fat content, the richer the soup will be.
Don't overcook the soup. The tomatoes should be soft but still hold their shape.
Serve the soup hot with a sprinkle of fresh herbs, such as basil or parsley.
If you want a thicker soup, you can add 1/4 cup of flour or cornstarch to the soup before adding the cream cheese.
You can also add other vegetables to the soup, such as carrots, celery, or onions.

Conclusion:

This creamy tomato and cream cheese soup is a delicious and easy-to-make soup that is perfect for a cold day. It is also a great way to use up leftover tomatoes. Serve it with a side of crusty bread or a salad for a complete meal.