Tomato Cheese Soup Smoothie

Description

A luxuriously smooth tomato soup made rich and silky with cream cheese and finished with parmesan. Blended until completely velvety for a "smoothie" consistency that pairs perfectly with grilled cheese sandwiches.

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 large carrot, diced (for natural sweetness)
• 2 cans (28 oz each) whole peeled San Marzano tomatoes
• 1 cup vegetable or chicken broth
• 4 ounces cream cheese, room temperature, cubed
• 1/2 cup grated parmesan cheese
• 1/2 cup heavy cream or half-and-half
• 1 teaspoon sugar (optional, adjust to taste)
• 1/2 teaspoon dried basil
• 1/4 teaspoon red pepper flakes (optional)
• Salt and black pepper to taste
• 6 fresh basil leaves
• Parmesan shavings and a drizzle of olive oil for garnish

Instructions

1. Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the diced onion and carrot, season with a pinch of salt, and cook for 5–7 minutes until softened and lightly golden.
2. Add the minced garlic and red pepper flakes (if using). Cook for 1 minute until fragrant, stirring constantly to avoid burning.
3. Pour in both cans of canned tomatoes, breaking them up slightly with a wooden spoon. Stir in the vegetable broth, sugar, dried basil, and black pepper. Bring to a boil, then immediately reduce heat to low.
4. Simmer uncovered for 12–15 minutes, stirring occasionally, until the tomatoes break down and the sauce thickens slightly.
5. Remove the pot from heat. Add the fresh basil leaves and let steep for 5 minutes.
6. Using an immersion blender, puree the soup directly in the pot until completely smooth. Alternatively, carefully transfer to a countertop blender in batches and blend until silky (use caution — hot liquids expand under pressure).
7. Return the soup to low heat. Add the cubed cream cheese, stirring constantly until fully melted and incorporated. Then fold in the grated parmesan cheese and heavy cream, mixing until the soup is glossy and uniform.
8. Taste and adjust seasoning with salt, pepper, and additional sugar if needed. The soup should balance bright tomato acidity with rich creamy depth.
9. Ladle into bowls, garnish with extra parmesan shavings and a drizzle of olive oil. Serve immediately alongside thick grilled cheese sandwiches.

Notes

• Blending tip: If using a countertop blender, remove the center cap on the lid and cover the opening with a folded towel to vent steam. Overfilling is dangerous.
• Dairy alternatives: For a lighter version, swap heavy cream for whole milk; for dairy-free, use cashew cream made from blended soaked cashews. The cream cheese can be replaced with a plant-based alternative like Kite Hill.
• Make ahead: This soup tastes even better the next day as the flavors meld. Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on low heat, stirring in a splash of broth or milk if it has thickened too much.
• Freezing: Freeze without the cream and cheese additions. Thaw fully, then stir in dairy when reheating to prevent separation.