50% would make again
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“I like to make things that are quick, easy and tasty, and this soup is all three. If you're counting calories, substitute reduced-fat or fat-free cream cheese and milk.” —Eileen Korecko, Hot Springs Village, Arkansas
This recipe is:
Healthy
Quick
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Nutrition Facts: about 1 cup equals 292 calories, 24 g fat (15 g saturated fat), 75 mg cholesterol, 642 mg sodium, 12 g carbohydrate, 2 g fiber, 9 g protein.
Oh-So-Easy Tomato Cream Soup published in Taste of Home April/May 2009, p33
Substitute Basil for Lettuce“Once when I ran out of lettuce for sandwiches, I discovered that fresh basil leaves make a wonderful substitute,” informs Anna H. of Kansas City, Missouri.
“Once when I ran out of lettuce for sandwiches, I discovered that fresh basil leaves make a wonderful substitute,” informs Anna H. of Kansas City, Missouri.
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Reviewed on Sep. 07, 2009 by Kimberlie769
Very delicous, but a little messy. Very creamy and rich, I still had tiny bits of tomato in mine, but I like it that way.Merry Tasting
Very delicous, but a little messy. Very creamy and rich, I still had tiny bits of tomato in mine, but I like it that way.
Merry Tasting
Reviewed on Aug. 23, 2009 by mcphena
This recipe needs to state that if you get it too hot, it will curdle. Mine curdled and it wasn't even heated to a low simmer! I fixed it by re-blending it, but you really need to heat it over low JUST until warm. Also, it's WAY too creamy and I only used 1/2 the cream cheese called for. It had mostly cream cheese flavor and not much tomato. I wouldn't make it again this way.
Reviewed on Aug. 18, 2009 by pinkaster
I am going to try this soup but use fat free evaporated milk and the 1/3 fat cream cheese.
Reviewed on Apr. 06, 2009 by brookiepyl
This soup was good, but it was a little too creamy (and I even used fat free milk and cream cheese!). I added another 8 oz can of tomato sauce and an additional 1/4 cup of basil. Tasty!
Reviewed on Mar. 27, 2009 by Debora13
This was truly Oh-So-Easy! A little high in fat content. Next time I will use 1/3 fat Cream Cheese and skim milk. I loved it and will continue to make it!
Reviewed on Mar. 25, 2009 by BobbLegg
Great! I added a can of Mexican Rotel to spice it up.
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© Taste of Home, 2009