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Soup with crackers and cream cheese

Tomato soup with croutons and cream cheese

Even though this soup has no meat, it comes out very rich. You can swap the jarred chopped tomatoes for fresh ones: score them crosswise, scald them with boiling water, and slip off the skins. Cut the flesh into small cubes. It's best to save the juice that comes out, too.

Maria

Recipe author

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Composition / ingredients

Servings:

Chicken broth

Tomatoes (chopped, in their own juice)

400

Cream cheese (soft)

150

Rice

100

Tomato paste

Parsley

Ground black pepper

Croutons

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 28 % 5 g

Fats 22 % 4 g

Carbohydrates 50 % 9 g

72 kcal

GI: 25 / 50 / 25

Cooking method

Cooking time: 50 min

Step 1:

Gather the ingredients. To make this thick tomato soup with cream cheese and croutons, you'll need: chicken broth (or vegetable broth, or even water), chopped tomatoes in their own juice, tomato paste, rice, parsley, cream cheese, ground black pepper, and croutons to serve.
Step 2:

Pour the chicken broth into a pot and set it over the heat. Bring it to a boil over medium heat.
Step 3:

Rinse the rice thoroughly.
Step 4:

Add the rinsed rice to the boiling broth. Cook, stirring occasionally, for 10 minutes.
Step 5:

Add the chopped tomatoes and tomato paste. Cook for 5 minutes.
Step 6:

Add the cream cheese to the soup. Season with pepper. Stir until the cheese is completely dissolved.
Step 7:

Wash the parsley and chop it finely.
Step 8:

Add the chopped parsley. Stir everything again. Cook until the rice is done.
Step 9:

Cover the finished soup and let it stand for 8–10 minutes.
Step 10:

Ladle into bowls. Add croutons to each bowl and serve. Enjoy!

This thick, tasty soup comes together easily and quickly. The cream cheese gives the soup a soft, creamy flavor and balances the saltiness of the tomatoes. So there's no need to salt this soup at all. And if you do add salt, do it very, very carefully — it's very easy to over-salt. It's best served in mugs, which keep it hot longer, and it tastes best piping hot. You can swap the rice for small pasta, such as stars or tiny vermicelli. In consistency, this soup is essentially a puree soup. I came up with it on the fly — I needed to make soup in a hurry. I had a little chicken broth left and plenty of tomatoes in their own juice. I wanted something thick, rich, and filling without meat, and that's how this recipe gradually took shape. Croutons are a great addition and make the soup even more filling! You can make it spicier by adding a small piece of red chili — seed it, rinse it, cut it into small pieces, and add it along with the cream cheese.