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6 servings, 1 cup (250 mL) each
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This soup can be cooked ahead of time. Cool completely, then refrigerate up to 2 days. Or, freeze in freezer-weight containers up to 2 months. Reheat just before serving. (If frozen, thaw overnight in refrigerator before reheating.)
For an extra special touch, top each serving with a crumbled Parmesan crisp. Make your own with our easy recipe:Spicy Garlic Parmesan Crisps or purchase packaged Parmesan crisps at specialty food stores.
If you don't have an immersion blender, you can instead use a regular blender to blend the hot soup in small batches until smooth, returning each blended batch to the saucepan. Add cream cheese spread; continue as directed.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.