Oh-So-Easy Tomato Cream Soup Recipe

Oh-So-Easy Tomato Cream Soup Recipe
Photo by: Taste of Home
Rating

50% would make again

“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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  • 4 Servings
  • Prep/Total Time: 20 min.

Ingredients

  • 2 cups milk
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup coarsely chopped fresh basil
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper

Directions

  • Place all ingredients in a blender; cover and process until smooth. Transfer to a large saucepan; heat through. Yield: 4 servings.

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

Tip

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.

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Reviews for Oh-So-Easy Tomato Cream Soup (6)

Oh-So-Easy Tomato Cream Soup Recipe

Oh-So-Easy Tomato Cream Soup

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today!

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

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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