Pure decadence and comfort food! This gorgeous soup will put a smile on your face and make you feel all warm and fuzzy inside. One of the reasons I love winter! 🙂 Enjoy xxx
2 Cans of peeled tomatoes
5 onions, finely diced
2 chicken stock cubes, crumbled
250g cream cheese (Philadelphia brand is good)
Freshly ground salt and pepper
2 bay leaves
800 mls water
125 mls fresh cream
Parsley to garnish (optional)
-In a large saucepan, saute the onions in a little bit of oil until softened slightly. Add the tinned tomatoes, water, stock cubes, bay leaves. Bring to a boil and then turn the heat down to a fast simmer. Cover and cook for 30 minutes.
– Remove the bay leaves. Add the cream cheese and cook for a further 10 minutes, stirring every few minutes.
– Blitz the soup with a hand blender or in a food processor until smooth.
– Add the cream, adjust the seasoning and server garnished with a touch of parsely.
Serve with cheesy garlic bread
Photo courtesy of google.com