CREAMY TOMATO AND CHICKPEA SOUP

Creamy Tomato and Chickpea Soup image

Warm their hearts and their tummies with Creamy Tomato and Chickpea Soup. Made with a mix of veggies, PHILADELPHIA Cream Cheese and Parmesan cheese, Creamy Tomato and Chickpea Soup is full of vivacious flavor. Plus, it takes less than an hour to make!

Provided by My Food and Family

Categories Home

Time 55m

Yield 7 servings, about 1 cup each

Number Of Ingredients 10

Previous Next

Ingredients

1 tsp. extra virgin olive oil
2 carrots, peeled, finely chopped
2 stalks celery, finely chopped
1 onion, finely chopped
2-1/2 cups water
2 WYLER'S Instant Bouillon Chicken Flavored Cubes
2 cans (14.5 oz. each) diced tomatoes, undrained
1 can (16 oz.) chickpeas (garbanzo beans), rinsed
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1/4 cup KRAFT Grated Parmesan Cheese

Steps:

Heat oil in large saucepan on medium-high heat. Add carrots, celery and onions; cook 5 min., stirring frequently.
Add water and bouillon cubes; stir. Bring to boil; cover. Simmer on medium-low heat 10 min. or until vegetables are tender, stirring occasionally.
Add tomatoes and chickpeas; stir. Return to boil. Simmer 5 min., stirring occasionally. Remove from heat. Use immersion blender to blend soup until smooth. Return to heat.
Stir in cream cheese; cook 10 to 15 min. or until cream cheese is completely melted and soup is heated through, stirring frequently.
Sprinkle with Parmesan.

Nutrition Facts : Calories 160, Fat 8 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 840 mg, Carbohydrate 14 g, Fiber 4 g, Sugar 5 g, Protein 6 g