this is the last one for awhile, i promise. i wouldn't want to bum you out with too much soup. soup is sort of a letdown, don't you think? maybe that's just me. but anyway, this bowl of thick 'n' creamy tomato packs a pinch of spicy heat and is absolutely not a disappointment. even grant, not a tomato soup guy, loved it. even me, not a tomato soup girl, (unless it's velvety rich and heavy on the cream like they serve it at panera) can't wait to have it again.

tomato soup for people who don't like tomato soup

adapted from 30-minute recipes.

roughly 1 to 2 T. olive oil

1/4 c. finely chopped onion

pinch oregano, red pepper flakes, and cayenne pepper

1/2 tsp. chopped garlic

2 (14 oz.) cans chicken broth

4 oz. cream cheese at room temperature

1 cup crushed tomatoes or tomato puree

hearty croutons (homemade would be tops)

1. drizzle olive oil in large saucepan over medium high heat. add onion and cook for 5 minutes.

2. add spices and chopped garlic, remove from heat and stir.

3. add broth and return to heat. bring broth to a boil.

5. in a bowl, whisk 1/3 c. of the hot broth into the cream cheese and blend until smooth.

6. return all to saucepan. add crushed tomatoes; heat through. ladle into bowls and give a generous sprinkle of croutons just before serving.

please take note.. the croutons seriously make this soup. i just mound my bowl with croutons to soak up the yummy broth.