tomato and cream cheese soup

Tomato and cream cheese soup


AuthorNadine TaylorCategory, , DifficultyBeginner

If you're stuck for simple lunch ideas and are sick of sandwiches then you need our easy tomato and cream cheese soup. I know what you're thinking - cream cheese? In a soup?! But trust us - this is a creamy bowl of comfort and the cream cheese is just a lower-calorie way of getting that creaminess in without using calorie-dense cream.

Serve with a slice of bread (or crudites if you're going easy on the carbs) and voila - you've got yourself a filling and nutritious meal. 

tomato and cream cheese soup
Yields2 Servings
Prep Time5 minsCook Time30 minsTotal Time35 mins
Nutrition Facts

Servings 2


Amount Per Serving
Calories 219
% Daily Value *
Total Fat 13g20%
Total Carbohydrate 19g7%
Protein 5g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

 1 tbsp olive oil
 1 tbsp balsamic vinegar
 500 g baby plum tomatoes
 1 medium onion
 2 cloves of garlic, unpeeled
 4 olives
 50 g light soft cream cheese (we used Philadelphia)
 Salt and pepper
 Feta cheese (optional)
1

Pre-heat the oven to 200 degrees.

2

In a roasting tin mix the tomatoes, garlic, olives, onion, olive oil, balsamic vinegar, salt and pepper together. Put in the oven for 30 minutes, giving the tin a shake halfway through. 

3

Once the onions are soft and the tomatoes have gone all squishy, remove from the tin into a blender. Add the cream cheese and blend until smooth. 

4

Adjust seasoning to taste, and if you prefer a smoother soup, sift through a sieve. If the sauce is a little thick, simply add a touch of water until you get the consistency you want.

5

Top with feta cheese if using - don't forget to adjust the calories based on how much cheese you use.

Made a MAN v FAT recipe? We want to see your culinary creations! Tag us on Instagram with #manvfat or head over to the forum to show off your kitchen skills. 

Ingredients

 1 tbsp olive oil
 1 tbsp balsamic vinegar
 500 g baby plum tomatoes
 1 medium onion
 2 cloves of garlic, unpeeled
 4 olives
 50 g light soft cream cheese (we used Philadelphia)
 Salt and pepper
 Feta cheese (optional)

Directions

1

Pre-heat the oven to 200 degrees.

2

In a roasting tin mix the tomatoes, garlic, olives, onion, olive oil, balsamic vinegar, salt and pepper together. Put in the oven for 30 minutes, giving the tin a shake halfway through. 

3

Once the onions are soft and the tomatoes have gone all squishy, remove from the tin into a blender. Add the cream cheese and blend until smooth. 

4

Adjust seasoning to taste, and if you prefer a smoother soup, sift through a sieve. If the sauce is a little thick, simply add a touch of water until you get the consistency you want.

5

Top with feta cheese if using - don't forget to adjust the calories based on how much cheese you use.

Tomato and cream cheese soup

Nadine Taylor
nadine.taylor@thrivetribe.co.uk
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