Recipe Tomato Soup Cream Cheese
Season with salt and pepper to taste.
Recipe tomato soup cream cheese. Add the onion and cook it until softens. Add cheese a handful at a time stirring each time until cheese is melted. Simmer 30 minutes stirring frequently until cheese is melted and smooth and flavors are well blended.
Bring it to a boil cover it with a lid and let it simmer for 15 minutes. Give it a good stir and pour the chicken stock. Garnish with chopped parsley.
Slowly stir the cream cheese into the soup. Stir in cream cheese until melted. Heat the vegetable oil in a skillet over medium heat.
Pour into a medium saucepan over medium low heat. Meanwhile in a food processor blend the cream cheese until smooth. Season with salt and pepper.
Add chicken broth diced tomatoes tomato sauce and basil. Cover and simmer the soup for about 30 minutes. Bring to a boil.
In a medium saucepan over medium heat saute onions and garlic in butter until softened about two or three minutes. Add the garlic then add the canned tomatoes. Season with parsley basil tarragon thyme salt and pepper.