Creamy Tomato Soup

1. 1

   Heat the oil in a large Dutch oven.

2. 2

   Add the onion and garlic and cook for 2 or 3 minutes. Sprinkle in the dried herbs and continue cooking for a minute.

3. 3

   Take the pot off the heat and allow it to cool down for a minute. Very carefully stir in the crushed tomatoes and chicken broth.

4. 4

   Bring the soup to a boil, then simmer for 10-15 minutes.

5. 5

   Blend the cream cheese or ricotta with a ladle or two of the soup, using an immersion blender. You can skip this step and simply store the cheese into the soup, but it will take a bit longer to melt in.

6. 6

   Stir the cheese into the soup and serve immediately with your favorite toppings.

* Per serving · 4 servings · Values may vary.

No additional tips available.