A delightful twist on classic tomato soup, combining the zest of salsa with creamy textures.
Heat the butter in a saucepan over medium heat and sauté the chopped onion until translucent.
Ensure the onion is finely chopped for even cooking.
Add the chopped tomatoes and salsa to the saucepan and cook until the mixture thickens.
Stir occasionally to prevent sticking.
Gradually add the cream cheese, stirring until fully melted and combined.
Add the cream cheese in small chunks for easier melting.
Pour in the chicken and beef broths, and add the Tabasco sauce. Simmer for 10 minutes.
Taste and adjust seasoning if needed.
Serve the soup hot, garnished with a lemon slice and fresh cilantro.
For a vibrant presentation, use fresh cilantro leaves.
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