I’m not sure there’s anything more comforting on a cold, rainy afternoon than a warm bowl of soup. Tomato soup has always been one of my go-tos. I loved it growing up, especially when my mom made it, all from fresh ingredients. Then I discovered Campbells soup, and that got me through university, especially on Sunday afternoons with a grilled cheese sandwich.
Now, canned tomato soup is great, but it’s really not that exciting. It will definitely get you through, but not cause your mouth to water in ecstasy. This tomato soup, however, just might do the trick. It is a little more work than opening a can and adding some milk, but not that much more work. It takes only one pot and you can use a few canned ingredients (canned soup and canned tomatoes). I find that it’s not even that fussy – you don’t have to use the best cans of tomato soup or diced tomatoes. I often just buy the store brand and everything tastes delicious.
The cream cheese is what makes this soup amazing! You melt it into the onions and garlic with some fresh (or dried) basil and paprika before adding all the tomato-y goodness. It makes the soup much more hearty, bumps up the protein level and makes the soup oh so smooth.
The recipe calls for 6oz of cream cheese, which is 3/4 of a regular package. I’m sure it would be fine with half a package or the whole thing if you’d rather not have a little cream cheese sit around (although, I can usually find some bagels to spread the last bits on).
(this soup goes great with cheese biscuits – look for the recipe in the near future!)
Also, if you have a toddler who does not like lumpy soup (or perhaps a grown adult who feels the same), just toss some of the soup in the blender and blend it up – they will never guess that it’s a soup with chunks of tomato and onion!
Creamy Tomato Soup (taken from Betty Crocker’s 1 Dish Meals cookbook)
Use a medium-large pot on medium heat.
Melt 2 Tbsp butter
Add and cook until soft:
1 medium onion, thinly sliced or diced
1 clove garlic, crushed
1 Tbsp fresh basil or 1/2 teaspoon dried basil
1/2 tsp paprika
6 oz cream cheese, softened
At this point, stir around the cream cheese until it looks melted and there are few lumps left.
Add and use a whisk to get rid of lumps:
2 10-oz cans tomato soup
1 1/4 cups milk
Add and stir occasionally until warmed through:
1 28-oz can diced tomatoes