We originally posted this soup over at landeelu.com. Be sure to click over and check out her awesome blog (and super-cute etsy store if you're in need of some Christmas gift ideas!).
There is snow dusting the tops of the mountains here and it is starting to get C-O-L-D. It seems we are getting our first taste of winter this week. I'm not generally a fan of cold weather since I don't really snow ski or enjoy freezing my butt off. BUT, if it means I can eat soup everyday then I will welcome this weather! Honestly though, who am I kidding--I eat soup in July. I just love the stuff and never seem to tire of it.
This soup is one that I have been making for a couple of years, but I finally got the recipe just the way we like it. When I served it last week for dinner, my 3 year old declared that this was his favorite soup and he wanted to eat it everyday. For the most part he is a pretty good eater, but declarations like that don't come often at our house. It may have helped that I let him drink his through a straw, but a dinner win is a dinner win and I'll take it no matter the reasons.
I have a long list of favorite soups and there is no way I could choose just one. This one is definitely up there in the rankings though. The tanginess of the cream cheese perfectly cuts the acidity of the tomatoes and creates a luscious creamy texture without the guilt of adding lots of heavy whipping cream. It's kid-friendly and comes together in less than 30 minutes. Oh, and you probably already have all the ingredients on hand. I usually serve it with grilled cheese sandwiches or even over some small variety of hot cooked noodles. It's quick and easy and blows the canned variety right out of the water.
Creamy Tomato Soup
2 tablespoons butter
1 onion, coarsely chopped
1 to 2 cloves garlic
2 (14-ounce) cans tomatoes, whole or diced
2 teaspoons sugar
2 teaspoons sugar
Coarse salt and freshly ground pepper
1 1/2 cups milk
1 ½ cubes chicken bouillon or 1 ½ teaspoons chicken base
3-4 ounces low fat cream cheese, softened in 1 inch cubes
Melt butter in a medium stockpot over medium heat. Cook onion and garlic, stirring constantly, until soft and translucent, about 5 minutes.
Add tomatoes, their juices, sugar, bouillon, and milk. Season with salt and pepper and bring to a boil, then reduce heat and simmer 10 minutes. Stir frequently to ensure milk doesn’t burn.
Use an immersion blender, blend soup until smooth. Or, working in batches, transfer tomato mixture to a blender, food processor, or food mill. Puree tomato mixture (if using a blender, cover the lid with a kitchen towel while machine is running).
Drop softened cream cheese in soup. Allow to melt for 1 or 2 minutes. Whisk until smooth. Salt and pepper to taste. Serve immediately.
I like to make sure the cream cheese is really soft so you don’t get lumps in the dip. I do this by placing it on a plate and microwaving it at 20% power for 30 second intervals until it’s super melty.
Adapted from Martha Stewart
Originally posted by me on landeelu.com