Creamy Tomato and Jalapeño Soup Recipe

Name: Creamy Tomato and Jalapeño Soup
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8 servings, 1 cup (250 mL) each
Ingredients: 1 Tbsp. olive oil; 1 onion, chopped; 3 cloves garlic, minced; 2 cans (28 fl oz/796 mL each) diced tomatoes, drained; 1-1/2 cups 25%-less-sodium chicken broth; 1-1/2 cups water; 1/2 cup chopped fresh cilantro; 1/2 cup Philadelphia Jalapeño Cream Cheese Product, divided

Ingredients

1 Tbsp. olive oil
1 onion, chopped
3 cloves garlic, minced
2 cans (28 fl oz/796 mL each) diced tomatoes, drained
1-1/2 cups 25%-less-sodium chicken broth
1-1/2 cups water
1/2 cup chopped fresh cilantro
1/2 cup Philadelphia Jalapeño Cream Cheese Product, divided

PREP TIME 20m	COOK TIME 25m	TOTAL TIME 45m
YIELD 8 servings, 1 cup (250 mL) each

Instructions

Heat oil in large saucepan on medium heat.
Add onions and garlic; cook 5 min. or until tender, stirring frequently.
Add tomatoes, broth, water and cilantro; stir.
Bring to boil; simmer on medium-low heat 20 min., stirring occasionally.
Use immersion blender to blend soup until smooth.
Add 1/3 cup cream cheese product; cook on medium heat 3 to 5 min. or until cream cheese is completely melted, and soup is well blended and heated through, stirring constantly.
Drop spoonfuls of remaining cream cheese over individual bowls of hot soup just before serving.