Creamy Tomato Soup
INGREDIENTS
½–¾ cup Queso-Melt Original Dip (warmed until pourable)
2 tbsp olive oil or butter
1 small yellow onion, diced
2 cloves garlic, minced
2 tbsp tomato paste
1 can (28 oz) crushed tomatoes
2 cups vegetable or chicken broth
½ tsp sugar (optional, to balance acidity)
½ tsp smoked paprika
Salt and black pepper, to taste
¼ cup heavy cream or half-and-half
Optional: basil for garnish, crusty bread for dipping
Get ready to upgrade soup night. This tomato soup is finished with a rich queso-melt drizzle for extra flavor in every spoonful.
INSTRUCTIONS
Heat olive oil or butter in a pot over medium heat. Add onion and cook until soft and translucent, about 4–5 minutes. Stir in garlic and cook for 30 seconds.
Add tomato paste and cook for 1–2 minutes until slightly caramelized.
Stir in crushed tomatoes, broth, sugar (if using), smoked paprika, salt, and pepper. Bring to a gentle simmer and cook for 15–20 minutes.
Use an immersion blender (or carefully transfer to a blender) and blend until silky smooth. Stir in cream and adjust seasoning as needed.
Heat the Queso-Melt Original Dip in microwave gently until smooth and drizzle-ready.
Ladle soup into bowls and drizzle warm queso over the top. Use a spoon or toothpick to swirl for that cozy, café-style look. Finish with basil if you want.