1 can (28 fl oz/796 mL) whole plum tomatoes, undrained
1 cup Philadelphia Herb & Garlic Cream Cheese Product
2 Tbsp. chopped fresh coriander (cilantro)
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How do I make it ?
Heat oil in large saucepan on medium-high heat. Add next 3 ingredients; cook and stir 5 min. or until onions start to soften. Add seasonings; cook and stir 1 min. Stir in broth and tomatoes; cover. Bring to boil.
Simmer on medium-low heat 20 min. or until slightly thickened. Remove from heat; use immersion blender to purée soup until smooth.
Return saucepan to medium-low heat. Add cream cheese product; cook and stir 5 min. or until cream cheese is completely melted and soup is heated through. Stir in fresh coriander.
Kraft Kitchen Tips!
For a completely vegetarian soup, prepare using vegetable broth.
To serve with naan croutons, cut 1 naan into 1/2-inch pieces; spread onto rimmed baking sheet. Bake in 400ºF oven 10 min. or until crisp. Sprinkle over soup just before serving.
If You Don't Have an Immersion Blender
You can prepare this soup in a regular blender if you don't have an immersion blender. Just blend the soup, in small batches, in the counter-top blender using a kitchen towel to cover the closed lid as each batch is blended until smooth.
Calories From Fat
% Daily Value
Fat 10 g
Saturated fat 5 g
Cholesterol 25 mg
Sodium 660 mg
Carbohydrate 9 g
Fibre 2 g
Sugars 5 g
Protein 5 g
8 servings, 1 cup (250 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.