With an accompanying facebook status of “Yay for accidental success” this recipe began as something else.
It was an attempt at making a hearty, chunky pasta sauce inspired by an advertisement for Philly Cream Cheese that went awry, and in a good way.
The advertisement showed the couple stirring cream cheese into what appeared to be a simple tomato sauce and then enjoying it over spaghetti. The cream sauces I’d enjoyed previously tended to have a thick flavor that was not necessary enjoyable to me.
So I tried my own hand at it, and it ended up a bit too hearty for sauce, and just right for a really good soup. In my opinion.
1 medium onion(diced)
4 cloves garlic (crushed well into a near-paste)
2T olive oil
1 green bell pepper (chopped finely)
1 yellow bell pepper (chopped finely)
1 red bell pepper (chopped finely)
small handful cilantro (diced)
2 10oz cans Tomato sauce
4oz cream cheese (softened)
2 cups fresh tomato (chopped into 1/2 inch cubes)
1lb ground beef
Sweat the onion and garlic in olive oil over very low heat until the onoins are translucent.
Increase heat to medium-low until onion begins to brown lightly.
Add bell peppers and saute just until bell peppers are soft. If you over cook the bell peppers or they’ll not add texture to the soup.
Add cilantro to pepper and onion mixture for last minute of sauteing.
Brown ground beef and drain.
In soup pot warm tomato sauce over medium low, add softened cream cheese and stir until there are no lumps of cream cheese.
Mix in fresh tomato chunks, browned ground beef, and pepper and onion mixture.
Heat, stirring sparingly, until bubbling.
There aren’t pictures because we ate it all before I thought to take a picture.
If the sauce were thinner it would probably work OK as a pasta sauce. But as is it is a thick and hearty tomato soup. It even works for dipping grilled cheese sandwiches, though the extra chunks do require their own spoon for finishing the bowl.