Cream of Tomato Soup is an old classic but our latest creation ended up being Cream Cheese mixed in Spicy Tomato Soup. It actually started off as our usual Black Bean Soup but I was a bit heavy handed with the chillies - in my defence, we've swapped over to Schwartz Crushed Chillies which are way hotter than the Ancho Chillies we had before. I was going to add some crème fraîche to tone things down but we'd run out so I reached for a tub of Philadelphia instead. The resulting soup was so lovely that we'll definitely be making it again !
Cream of Tomato Soup with a twist
drizzle of olive oil
1 tsp crushed chillies
1/2 tsp chipotle sauce
1/2 tsp onion salt
1 tbsp oregano
1 tin chopped tomatoes
1 tin red kidney beans
water and/or chicken or vegetable stock
2 tbsp tomato puree
1/3 tub Philadelphia
(I also added the leftover vegetables from our Sausage, Veg & Bean Hotpot - tomatoes, courgettes, broad beans)
Heat the oil in a large pot. Fry the onions over a medium heat for 10 minutes until they've gone soft and translucent. Sprinkle over the chillies, chipotle sauce, onion salt and oregano and cook for another 2 minutes, stirring, for all the flavours to mingle.
Add the tomatoes, tomato puree and kidney beans, plus any leftover cooked vegetables you may have, then as much water or stock as you need to get the quantity desired. Leave to simmer for 20 minutes.
Stir in the Philadelphia - don't worry, it will separate and look like it's curdled but it tastes fine. Reheat to just below boiling point, stirring continually, and serve.
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