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Friday, September 30, 2011


This was a lovely way to use up late summer tomatoes - my youngest child even gave it a big thumbs up, and said it was the most "dewicious" tomato soup he has ever had. I served it with grilled cheese for the kids, and warm crusty bread for the adults.


2 tablespoons olive oil
5 tomatoes (peeled if you wish) and chopped
1 medium onion, chopped
2 cloves of garlic, minced
1 (15-ounce) can of tomato sauce
1 cup chicken broth
1 teaspoon sugar
2 tablespoons fresh oregano, chopped
2 tablespoons fresh basil, shredded
4 ounces of cream cheese, cubed
salt and pepper to taste

Heat oil in a saucepan, over medium-high heat. Add tomatoes, cover and cook for 10 minutes, stirring occasionally. Add onion and garlic, cook for a further 10 minutes.
Add tomato sauce, chicken broth and sugar, cover and simmer 15 minutes.
Add oregano, basil and cream cheese, cover and simmer 5 minutes, or until cheese melts.
Remove lid and whisk until cream cheese is fully incorporated. Season to taste with salt and pepper.

Recipe adapted from The Arkansas Democrat Gazette, August, 2011

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