Rich, creamy and delicious.
Category: Soups, Stews and Chili
Cuisine: American
2 1/2 pounds tomatoes mixed (I used cherry & Roma)
6 cloves garlic peeled
2 small onions sliced
1/4 cup sun-dried tomatoes drained and chopped
24 ounces chicken stock plus more if needed
1/4 cup fresh basil chopped or more to taste
2 ounces Neufchatel cheese softened
Olive oil cooking spray
Freshly ground black pepper
Delicious recipe. Don't half and core tomatoes. Takes too much time. Just wash and let dry and roast. Tomatoes came from my CSA pick-your-own patch. Emulsifier received from daughter's as a present was helpful. Used mozzarella cheese as that is what I had. Croutons add a lot. I'll try Parmesan cheese on top and next time I'll freeze some for the winter.
PawleyFirst time making homemade tomato soup. It was a success. I used grated Parmesean cheese and it worked great.
smccormiVery good! My family will never eat canned tomato soup again.
Geis2003Awesome! I have been making it all summer long so that I do not waste a single vine riped tomato from my garden. I freeze before putting the cream cheese in.
LMikoda
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