Tomato soup is classic comfort food. In this twist on the popular soup, roasting the vegetables adds depth and flavour. Herb & garlic cream cheese gives the soup a silky-smooth finish.
What do I need ?
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 lb. (900 g) plum tomatoes, cut into 1-1/4-inch pieces
1 onion, cut into 1-1/4-inch pieces
2 Tbsp. olive oil
1 cup 25%-less-sodium chicken broth
1/2 cup Philadelphia Herb & Garlic Light Cream Cheese Product
1/2 cup skim milk
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How do I make it ?
Heat oven to 400°F.
Toss vegetables with oil on parchment-covered rimmed baking sheet; spread to form even layer.
Bake 30 min. or until vegetables are softened; cool 5 min.
Spoon vegetables into large saucepan. Add broth; blend with immersion blender until smooth. Mix cream cheese product and milk until blended. Add to soup; mix well. Cook on medium heat 3 to 5 min. or until heated through, stirring constantly.
Kraft Kitchen Tips!
Garnish with fresh basil just before serving.
If you don't have an immersion (hand-held) blender, you can use a regular blender instead, adding the vegetable mixture to blender in small batches to blend until smooth.
Serve as an appetizer soup, or combine with a grilled cheese sandwich for a classic lunch-time duo.
Calories From Fat
% Daily Value
Fat 15 g
Saturated fat 6 g
Cholesterol 25 mg
Sodium 310 mg
Carbohydrate 15 g
Fibre 3 g
Sugars 11 g
Protein 6 g
4 servings, 1-1/4 cups (300 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.