Creamy Tomato And Cream Cheese Soup


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

Creamy Tomato and Cream Cheese Soup
10 to 12 servings


  • 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


  1. 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.

  2. 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.

  3. 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.

  4. 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 (per serving)

127 Calories
6g Fat
12g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 11
Calories 127
% Daily Value *
Total Fat 6g 7%
Saturated Fat 2g 12%
Cholesterol 9mg 3%
Sodium 463mg 20%
Total Carbohydrate 12g 4%
Dietary Fiber 2g 8%
Total Sugars 8g
Protein 6g
Vitamin C 45mg 227%
Calcium 32mg 2%
Iron 2mg 11%
Potassium 256mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love