Creamy Tomato Soup

Easy to make and beats the canned tomato soup.

• Ready In: 20 mins
• Serves: 6

Ingredients

• 2  tablespoons butter
• 1  small sweet onion, chopped
• 1  stalk celery, chopped
• 2  garlic cloves, minced
• 28  ounces crushed tomatoes, undrained
• 1 (10 3/4ounce) can tomato puree
• 1  teaspoon basil
• 1  teaspoon cilantro (optional)
• 4  cups vegetable broth (or chicken broth)
• 8  ounces reduced-fat cream cheese, cut into cubes
• 1⁄4 teaspoon pepper
•  salt, as needed to taste
• 1 -2  slice bacon, cooked and crumbled, for garnish (optional)

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.