Ingredients Recap:
2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 can (28 ounces) crushed tomatoes
2 cups vegetable broth
1 cup cream cheese, softened
1 cup shredded cheddar cheese
1–2 jalapeños, seeded and diced (adjust for desired spice level)
Instructions:
Sauté Aromatics:
In a large pot, heat the olive oil over medium heat.
Add the chopped onion and cook until softened, about 5 minutes.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Add Tomatoes and Broth:
Pour in the crushed tomatoes and vegetable broth. Stir to combine.
Bring the mixture to a simmer and let it cook for 10 minutes to allow the flavors to meld.
Blend the Soup:
Use an immersion blender to purée the soup until smooth. Alternatively, transfer the soup to a blender in batches, then return it to the pot.
Add Jalapeños:
