This creamy tomato soup comes together in no time flat thanks to canned tomatoes, and keeps a consistently rich texture from the cream cheese. But don’t let the ease of this recipe fool you — fresh herbs add depth, and lemony sorrel lends a tangy zip. This is the perfect soup for a cold or rainy day.
3 quarts of canned tomatoes
1 8 oz. block of cream cheese (you can also use neufchatel for a lower-fat version)
5-6 stems of fresh oregano leaves
6-8 stems of fresh thyme leaves
6-8 stems of fresh chives, chopped
1/2 lb of fresh sorrel
Salt and pepper, to taste
Pour the canned tomatoes into a large pot and bring to a simmer. Add the cream cheese and the leaves from all herbs (if using dried herbs, decrease the quantity. A tsp of each herb dried should be plenty). Allow the cream cheese to melt, stirring occasionally.
When the cream cheese has mostly melted, use an immersion blender or transfer to a regular blender and blend until the soup has reached a creamy, uniform consistency.
Add fresh chopped sorrel to the hot soup and allow to sit for a minute or two, or until slightly wilted. Garnish with chive blossoms or chopped chives, if desired. Serve immediately.
This recipe serves about 6.