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Creamy Tomato Soup

Cream Cheese Tomato Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 4 reviews
  • Author: Liz Thomson
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 8 cups 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Soup
  • Diet: Vegetarian


This cream cheese tomato soup tastes like the classic comfort food but it’s secretly loaded with vegetables! Carrots and celery make a hearty base for this deliciously rich but healthy soup.


Units Scale
  • 1 tablespoon olive oil
  • 1 large yellow onion, diced
  • 3 large carrots, diced (about 1 1/2 cups)
  • 2 large celery stalks, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 1 cup vegetable broth
  • 1 28oz can crushed tomatoes
  • 1 14 oz can fire-roasted tomatoes
  • 4 oz cream cheese
  • 1/2 teaspoon salt (or to taste)


  1. In a large pot, heat the olive oil over medium heat.
  2. Add the onion, carrots, and celery and cook for 8-10 minutes until the onion is translucent and the vegetables have softened slightly.
  3. Add the garlic and tomato paste and continue to cook for 2 minutes.
  4. Add the vegetable broth, crushed tomatoes, and fire-roasted tomatoes and simmer for 20-25 minutes until the vegetables are tender.
  5. Add the cream cheese and stir until combined.
  6. Use an immersion blender to blend the soup to your desired consistency. Or let the soup cool slightly, then carefully transfer to a blender. When blending, remove the center of the blender cap to allow steam to escape while blending.
  7. Add salt to taste, if needed.


This recipe makes about 8 cups of soup. This could serve 3-6 people depending on if you’re serving it as a main dish or side dish.