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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:
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.
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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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