Tomato/Dill Cream Cheese Soup

READY IN: 40mins
Recipe by Lori Mama

I am posting this here for safekeeping. I attended a vegetarian cooking class (even though I'm not a vegetarian) just to get some vegetable ideas and this was one of the recipes shown us. Courtesy Rob McLean.

Top Review by SarasotaCook

I want to say 4 for taste, 5 for ease. This was so simple; and I did follow the instructions. For me, it lacked flavor. I think the boursin cheese may add what's missing. The creamy flavor was good, I used a good Italian tomato, but there was just something not there for me. But a unique soup. Maybe a little white wine and a few herbs will do the trick. A nice change for soup however. I served it with a crusty slice of bread which made a very nice lunch.

Ingredients Nutrition


  1. On medium heat saute chopped onions along with 2 sprigs of dill in the butter until soft.
  2. Add tomatoes, stock and cream cheese.
  3. Simmer for approximately 30 minutes, stirring occasionally.
  4. Blend mixture with hand blender until desired consistency.
  5. Add remaining dill, salt and pepper to taste before serving.
  6. Note: light cream cheese can be used as well.

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