Comfort Essentials: Cream Cheese Tomato Soup

Andy Anderson !


This is a great tomato soup with a bit of a tang (supplied by the Greek yogurt). I have been looking for a tomato soup like this, ever since I had a bowl full in a restaurant in Athens.

I could not pry the recipe from the chef with a crowbar; however, after a few years of playing about, I think I got what I wanted.

So, you ready… Let’s get into the kitchen.


☆☆☆☆☆ 0 votes

3 - 4
15 Min
30 Min
Stove Top



  • 2 Tbsp
    grapeseed oil, or other non-flavored variety
  • 2 stalk(s)
    celery, diced
  • 1 large
    carrot, chopped
  • 1 medium
    yellow onion, diced
  • 3 clove
    garlic, chopped
  • 1 c
    vegetable stock, not broth
  • 15 oz
    tomato puree, 1 can
  • 28 oz
    diced plum tomatoes, with juice, 1 can
  • 1 Tbsp
    dried basil
  • 2 tsp
    dried thyme
  • 2 oz
    cream cheese, room temperature
  • 2 Tbsp
    plain greek yogurt, or to taste
  • ·
    salt, kosher variety, fine grind, to taste
  • ·
    white pepper, freshly ground, to taste

  • ·
    sugar, granular variety, to taste

How to Make Comfort Essentials: Cream Cheese Tomato Soup


  2. To make this recipe, you will need a soup pot that is large enough to hold all of the ingredients.
  3. Why the sugar?
    You want to use the sugar only if needed. Here is the problem… some canned tomatoes will have a slightly bitter taste, and just a bit of sugar helps to offset that taste. If you are using really good tomatoes (Cento, Muir Glen, Sciafani, etc.), then you will probably not require the sugar. However, if the tomato base tastes bitter, add the sugar, about 1/4 teaspoon at a time, until the flavors balance out.
  4. Gather your ingredients (mise en place).
  5. Add the oil to a pot over medium heat.
  6. When the pot comes to heat add the onions, carrots, and celery, then sauté until the veggies begin to soften, about 5 – 7 minutes.
  7. All stovetops are not created equal. Keep an eye on the veggies, and if they look like they are browning; not softening, then lower the temp.
  8. Add the garlic, and cook until fragrant, about 60 seconds.
  9. Add the sherry and use a wooden spoon to scrape up any brown bits (fonds) that are stuck to the bottom of the pot.
  10. Add the veggie stock and stir to combine
  11. Add the puree, tomatoes, basil and thyme to the pot and use a wooden spoon to break up the tomatoes into smaller bits, while bringing the pot up to a light simmer.
  12. At this point it is time to taste and check for bitterness. Please refer to my note in Step 3.
  13. Add the tomato base to a blender (you will probably have to do this in batches), and blend until creamy smooth.
  14. Return the blended base to the pot, and slowly bring up to a simmer.
  15. Add the cream cheese, and yogurt, then stir to combine.
  16. Do a final tasting for proper seasoning; adding a bit of salt and pepper, to taste. I like a lot of salt to accent the tomatoes, and the white pepper adds a burst of sweet heat.
  17. Allow to simmer for 10 – 15 minutes.
  19. Serve while nice and warm. Enjoy.
  20. Keep the faith, and keep cooking.

Printable Recipe Card

About Comfort Essentials: Cream Cheese Tomato Soup

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American
Other Tags: Quick & Easy Healthy

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