“This tomato soup is a staple in my house,” says Renee Perron, Director of Social Services at Bay Breeze Health and Rehabilitation Center, in Venice, FL.  “All the butter and cream cheese provide you with high fat content and also make it delicious.”  She mentioned that this is very helpful if you are following a keto or low-carbohydrate diet. Renee’s husband says it’s the best tomato soup he has ever had!


2 cans diced tomatoes

1 cup chopped celery

1/2 cup chopped onion

1 stick of butter

1 tsp. dried oregano

1 tbs. dried basil

1 bay leaf

1 cup Parmesan cheese

4 cups chicken broth

8 oz. cream cheese



Put everything but the cream cheese, Parmesan, and chicken broth into a crockpot and let it cook on low for 6-8 hours.

Pour everything into a blender and add the chicken broth, cream cheese, and Parmesan. Blend everything until it’s smooth.

Put the mixture back in the crockpot for about 30 minutes.

Renee likes to put some Parmesan in the oven for about 5 minutes at 400 degrees, and then she breaks it up into the soup. Add salt and pepper to taste.

About the Consulate Family Cookbook

The Consulate Family Cookbook is a collection of family recipes submitted by Consulate Health Care employees. If you are a Consulate Health Care employee, and would like to share your family recipe with us to be featured in our cookbook, please submit your recipe along with a consent form to GoodNews@consulatehc.com.