Monday, February 6, 2012

Creamy Tomato Soup

I had never made tomato soup before my friend, Jenny, a self-described "food snob" (this I say most affectionately) asked me to make this recipe for a women's meeting at my church. For some reason I thought homemade tomato soup could only be made with fresh tomatoes which involved blanching, etc. I was wrong. This soup is so easy and so fabulously delicious. We've had it several times in the last couple months. I especially love adding the cooked orzo pasta. Thanks, Jenny!

Creamy Tomato Soup

1 large can tomato juice (about 1 quart)
1 8-oz Neufchatel cheese or cream cheese
1 1/2 cup chicken stock
1 tsp. paprika
1 tsp. basil
3 cloves garlic
1 onion
3 tbsp. butter
1 can diced tomatoes or 2 medium diced tomatoes
1 cup orzo pasta, cooked (optional)

Heat tomato juice and cream cheese in a pot on medium. Cook chopped onion and garlic in butter in frying pan until onions are clear and soft (but not too long). Add to tomato soup when done, along with spices. As soon as cream cheese is melted and blended with soup, add chicken stock and tomatoes. Heat through. At this point you can use an immersion blender for a smoother consistency. Stir in cooked orzo pasta and serve.


  1. That does sound pretty easy to make. Yum!!

  2. Did you use full fat cream cheese?

    1. We learned that the Neufchatel melts better.

  3. CONGRATULATIONS!!! Your recipe is being featured at Today's Menu Round Up.
    Please go grab a "featured" button.
    Thank you for sharing your recipe with us at Cast Party Wednesday!