Sopa De Salsa- Tomato Soup

"This is a creamy tomato soup with a bit of heat. Although it is wonderful just as it is, it would also be good with some cooked shrimp. From Carry-Out Cuisine."
 
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photo by Engrossed photo by Engrossed
photo by Engrossed
photo by Stephanie Y. photo by Stephanie Y.
Ready In:
35mins
Ingredients:
12
Serves:
8-10
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ingredients

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directions

  • Saute the onion in the butter.
  • Add the tomatoes and salsa. Simmer until the liquid is almost gone.
  • Add the cream cheese slowly in small amounts so that it melts into the tomato-salsa mixture. When all the cheese is melted, add the remaining ingredients except the garnish.
  • Serve hot. Top each bowl with a paper-thin lemon slice and a cilantro leaf.

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Reviews

  1. What a treat! I thought it might be a bit too creamy for us and reduced cream cheese to 3/4 lb and cream to 1 cup. Perfect!
     
  2. This was delicious! I halved the recipe, I used a little squirt of sriracha hot sauce instead of tobasco, I used half and half instead of cream and I pureed a fresh tomato and added it in with the canned tomatoes. The only thing I did wrong was I used too much lemon juice, my lemon was small so I thought I could use all the juice from it but it made the soup a bit too tangy. I'll definitely make this again this Winter!
     
  3. This was a really quick to make, cheap, easy soup for an excellent weeknight meal. I also cut the recipe in half for Dave and myself. Used a whole jar of Smokey Bacon BBQ salsa which gave the soup a lovely smokey flavour. Will be making again for sure.
     
  4. Very nice! This was a delicious, creamy soup with lots of flavor. I cut the recipe in half (two of us eating) but still ended up with a lot of soup. The only change I made was adding a little more salsa for a spicier taste. Definitely a keeper, thank you!
     
  5. Oh YUM! Another ter-ruff-ic recipe from cookiedog! I also halved the recipe. I used 5 oz of mild cilantro salsa, neufchatel cheese, 2 cups of chicken broth, half and half and extra cilantro. This way it wasn't too hot for me. A very rich, creamy, tangy, flavorful soup! The thin lemon slice was an added delight in my bowl...It infused even more flavor. It was easy to make and is a keeper recipe!
     
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Tweaks

  1. This was delicious! I halved the recipe, I used a little squirt of sriracha hot sauce instead of tobasco, I used half and half instead of cream and I pureed a fresh tomato and added it in with the canned tomatoes. The only thing I did wrong was I used too much lemon juice, my lemon was small so I thought I could use all the juice from it but it made the soup a bit too tangy. I'll definitely make this again this Winter!
     
  2. I halved the recipe, which worked fine. I only added about 1/4 tsp of Tabasco and used medium hot salsa, which was enough "heat" for me. I also used homogenized milk in place of cream, and found the cream cheese kept the flavor creamy nonetheless. The sweet-and-sour of the salsa, the creaminess, and the slight bitterness of the cilantro made for a flavorful mixture. I topped the servings with a couple lemon slices each, which also added a hint of tanginess. A winner, and very easy to make.
     

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