Skip to main content New<> this month
Get the Allrecipes magazine

Creamy Tomato And Cream Cheese Soup

Rated as 4.49 out of 5 Stars
185

"Baking the tomatoes adds depth to the flavor of this soup."
Added to shopping list. Go to shopping list.

Ingredients

servings 127
Original recipe yields 11 servings (10 to 12 servings)

Directions

{{model.addEditText}} Print
  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; 5.6 11.8 5.9 8 463 Full nutrition

Explore more

Reviews

Read all reviews 35
  1. 43 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

This soup is great if you do the following. Double the basil and add a bay leaf and some cayenne to the current spices listed. Then instead of using a food processor, put the cream cheese in the...

Most helpful critical review

One person in my family liked this, hence the low rating. I didn't care for this at all. The recipe instructs to cover and roast the tomato, red pepper and garlic mixture for 25 minutes. When I ...

Most helpful
Most positive
Least positive
Newest

This soup is great if you do the following. Double the basil and add a bay leaf and some cayenne to the current spices listed. Then instead of using a food processor, put the cream cheese in the...

This soup is delicious. I did put all ingredients in the blender at the very end but did not blend it smooth, I think it tastes better with a little texture. Also the blender helps the cream c...

This soup is fabulous! Substituting fresh herbs for the dried herbs is recommended when possible. Chicken stock may also be used in place of the beef stock. The flavor of this soup is de...

Somehow, the title and reviews led me to think this soup would be thick and creamy. But it wasn't; it's rich in flavor, but not in texture. However, it went over very well - most of the family h...

One person in my family liked this, hence the low rating. I didn't care for this at all. The recipe instructs to cover and roast the tomato, red pepper and garlic mixture for 25 minutes. When I ...

I love this soup! I made a number of minor changes, but I actually followed this recipe more closely than I usually follow others. I used 8 ounces of cream cheese instead of 3, used water and ...

This was the best tomato soup I have ever had. The only thing I did differently was use butter instead of margarine, used veggie stock, and omitted the mushrooms. I also didn't have cream chee...

I loved this soup. I doubled the cream cheese and omitted the celery since I don't like it. It tasted like a restaurant soup.

OMG!! This soup is soo good! Hubby had THREE bowls! He doesn't usually rave over new recipes, but he couldn't get enough of this one! Will definitely make this again.