I use a slow cooker for this recipe, but you can just as easily cook it on the stove.
Saute chopped vegetables in olive oil:
Add to slow cooker:
2 Cups chicken broth (or use stock cubes with 2 cups of water)
2 Cans diced tomatoes (Italian)
1 Cup water
Sauteed onion and carrot
Pepper to taste (there's enough salt in the chicken broth and tomatoes so don't add any)
Cooking time will depend upon your cooker (for stovetop - bring to boil and simmer for 10 minutes).
Shortly before serving time, stir in 8 oz cream cheese (cut into cubes) Once it begins to melt, use a whisk to blend it.
Once it has heated/melted put the mixture into a blender.