Total Time
20mins
Prep 10 mins
Cook 10 mins

Easy to make and beats the canned tomato soup.

Ingredients Nutrition

Directions

  1. In a large soup pot, over medium heat, melt butter; add onion, celery, and saute in butter until softened (about 5 minutes). Add tomatoes (un-drained), basil and cilantro; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables are soft.
  2. *At this point puree or partially puree, if desired, or don't puree at all.*.
  3. Add broth and cream cheese and pepper; salt to taste; heat through.
  4. Serve with crumbled bacon on top if desired.
Most Helpful

5 5

We loved this soup! I don't know why anyone would eat soul from a can when this is so easy and delicious. I make tomato soup often, and loved this creamy variation made with reduced fat cream cheese. I did purée the soup with a stick blender while in the pot. Served as an easy dinner with baked grilled cheese sandwiches and crudités. I'm just sorry I didn't double the recipe since the leftovers freeze really well. Skipped the bacon on top but that would be fantastic, too. Thanks for sharing the recipe!