2 Tbsp butter
1 onion, chopped
1-2 cloves of garlic
2 14 oz cans whole peeled tomatoes or diced tomatoes
2 tsp sugar
salt and pepper
1 1/2 cups of milk
1 1/2 cubes chicken bouillon
3-4 oz low fat cream cheese, softened and cut into 1" cubes
Melt butter in a pot. Add onion and garlic, stirring constantly, for about 5 minutes.
Add tomatoes with their juices, sugar, bouillon, and milk. Season with salt and pepper and bring to a boil. Reduce heat and simmer for 10 minutes, stirring frequently.
In a blender or food processor, blend soup until smooth. This may need to be done in batches.
Place back into pot. Add softened cream cheese and stir well. Allow to melt for 1-2 minutes. Salt and pepper to taste. Serve immediately.
This soup is fantastic! It's so good that the next time I make it, I'm going to have to double it to have enough. I served it with grilled cheese sandwiches- yum!
Thanks so much for stopping by and God bless.
Be anxious for nothing, but in everything by prayer and supplication,
with thanksgiving, let your requests be made known to God and the peace of God,
which surpasses all understanding,
will guard your hearts and minds through Christ Jesus.
This post is linked to Skip to My Lou, Life With Lorelai, and Plucky's Second Thought.