Canned tomatoes and cream cheese combine for a creamy, tasty summer soup.


  1. Purée tomatoes in blender. Pour into saucepan and bring heat up to medium.
  2. Simmer, stirring for 15 minutes.
  3. While the tomatoes are heating, start to soften cream cheese in another saucepan. Add the soda and cornstarch using a wire whisk.
  4. Gradually whisk in the milk and half-and-half. Bring the cheese mixture to bubbling, whisking as you go and cook for 1 minute more.
  5. Slowly whisk the cheese and cream mixture into the tomatoes and cook one minute more. Salt and pepper to taste.
  6. Turn off heat and stir in butter.
  7. Pour into bowls and garnish with any or all of the following: cracked black pepper, fresh parsley, basil, oregano, grated Parmesan cheese.


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