in Soup Recipes

Vegetable soup with cream cheese

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Ingredients for 2 servings:

  • 400 g cherry tomatoes
  • 1 bell pepper(s)
  • 1 zucchini
  • 1 large onion(s), red
  • 2 cloves garlic
  • 1 cup herb cream cheese
  • olive oil
  • salt and pepper
  • e.g. parsley

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

quick, easy, tasty, cheap

Wash the vegetables, peel if desired, and roughly chop. Place the cream cheese in the center of a large baking dish and arrange the vegetables around it. Drizzle with olive oil and seasoning. Place in the oven at 200 degrees Celsius (top/bottom heat) for about 40 minutes. Then puree in a food processor or with a hand blender in a suitable container. Season to taste. Sprinkle with chopped parsley before serving, if desired. Serve with a piece of bread, baguette, or a fresh roll.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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