Tomato soup is one of my favorite comfort foods. I've been under the weather and so I made this the other day for lunch...and dinner. And possibly dinner again.
I have another tomato soup recipe posted here which is great if you're in a hurry, but this one is my all time favorite.
PS - If you don't like the heat, leave out the red pepper flakes.
Creamy Tomato Soup
Source: JennaBlogs.com adapted from Peas & Crayons
Makes about 4 bowls
1 14.5oz can tomato sauce
1 14.5oz can fire roasted tomatoes
1 yellow onion, chopped
3/4 cup chicken broth
3-4 cloves chopped garlic
1/4 cup chopped carrots
8oz reduced fat cream cheese
1/4 teaspoon salt
1 1/4 teaspoons sugar
1/4 teaspoon red pepper flakes
Shredded cheddar for topping
Chop veggies. Saute onions, carrots and salt in olive oil until soft, about 5 minutes. Add garlic and cook an additional minute.
Add roasted tomatos, sauce, broth, sugar, pepper flakes and cream cheese. Simmer over low for about 30 minutes or longer, being sure to stir occasionally. Taste for seasoning.
Carefully ladle the hot soup into a blender and processes until smooth.
NOTE: Cover your blender with a towel to avoid any burns from the splattering soup!!!
Top with cheddar and enjoy hot!
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