Cream cheese to thicken soups
I have only just started using cream cheese in soups. My problem is it never completely melts. It always looks like it is curdling or something. It foms small and not so small lumps. What am I doing wrong?

I make soup a couple of times a week with various veges (at the moment I seem to enjoy leek, spinach, garlic and chilli 8)) I cook my veges in a non stick pan, or steam them before I add them ie broccoli, then I stir in the cream cheese until it has all mixed in, it sort of coats the veges, then I add my stock or water. I chuck it in my blender or use the stick blender to puree it, and if I haven't used my seed allowance, then I stir that in before serving. Sometimes I omit the stock or water, wrap it up in mountain bread and bake it for 5-10 minutes in the oven. I don't know if this helps I have gotten carried away with typing it seems.

must give your soup ago, as it sounds yummy , plus good ideal about using a wrap :!: Thanks for you ideal :D

Try the philadelphia light cream cheese, melts nicely into soups