Read reviews (15)
Rate recipe
“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:
Quick
Nutritional 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.
Originally published as Oh-So-Easy Tomato Cream Soup 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.
Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!
Get Recipes >
A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.
Tell us what you think of this recipe. Did you modify it? Would you make it again? Rate it today! >
Rate and Review this Recipe
Reviewed on Aug. 03, 2011 by babbikahan
My family did not care for the taste of this.
Reviewed on May. 30, 2011 by ctmom05
I added just 1/4 of a bar of cream cheese and my soup was creamy enough. If I was to make it again I would put in even more tomatoes for zest
Reviewed on May. 01, 2011 by keverwann
I have rated this as written.We made the following changes to the recipe, which we rate a 3-star:1. Used 1 cup milk and 1 cup chicken broth for the 2 cups milk.2. Used a 3 ounce package of cream cheese, NOT 8 ounce (I think that this is a typo in the recipe).3. Left out the salt because canned tomatoes are salted already.4. Used 2 tsp dried basil instead of the fresh.5. Heated until warm, not boiling. Ours did not curdle.There are so many more delicious tomato soups out there.
I have rated this as written.
We made the following changes to the recipe, which we rate a 3-star:
1. Used 1 cup milk and 1 cup chicken broth for the 2 cups milk.
2. Used a 3 ounce package of cream cheese, NOT 8 ounce (I think that this is a typo in the recipe).
3. Left out the salt because canned tomatoes are salted already.
4. Used 2 tsp dried basil instead of the fresh.
5. Heated until warm, not boiling. Ours did not curdle.
There are so many more delicious tomato soups out there.
Reviewed on Apr. 03, 2011 by LukersMama
I love this recipe. My mother in law came over one day and we made it together with the gourmet grilled cheese. We loved it. I make it all the time now. Especially for a quick dinner.
Reviewed on Mar. 09, 2011 by Amy2160
I followed the directions, but maybe I blended it to long or something, mine turned out very frothy..It was not good. Not going to make again.
Reviewed on Nov. 10, 2010 by ctmom05
I'm thinking this recipe would taste good and have a more pleasing texture if sour cream was sub'd for the cream cheese
Reviewed on Nov. 10, 2010 by abreendre
really simple. I used garlic, basil and oregano spiced tomatoes.
Reviewed on Feb. 15, 2010 by touloumis
Maybe it was because I used neufchatel cheese and 2% milk (to cut the fat), but this came out terrible. The cream cheese taste/smell was so overpowering, I couldn't eat it.
Reviewed on Dec. 30, 2009 by kirenmc
The soup curdled when it was barely getting warm. I blended it a second time, but it curdled yet again. It tasted good, just looked funny...
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.
Our 10 most popular recipes for the month delivered right to your inbox!
Invalid e-mail
© Reiman Media Group, LLC., 2013