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Makeover Cream of Tomato Soup

 Makeover Cream of Tomato Soup
Brooklyn, Michigan's Linda Parkhurst asked us to lighten up her classic soup, we were eager to help out. Velvety Makeover Cream of Tomato Soup is the heartwarming result. Not only is it table-ready in 30 minutes, but it’s a healthy way to warm up after a day of snowy fun.
9 ServingsPrep/Total Time: 30 min.


  • 1 can (14-1/2 ounces) stewed tomatoes
  • 4 ounces reduced-fat cream cheese, cubed
  • 1 medium onion, chopped
  • 2 tablespoons butter
  • 2 garlic cloves, minced
  • 3 cans (10-3/4 ounces each) reduced-sodium condensed tomato soup, undiluted
  • 4 cans (5-1/2 ounces each) reduced-sodium V8 juice
  • 3 tablespoons tomato paste
  • 1 cup fat-free half-and-half
  • 1/2 teaspoon dried basil
  • 3 cups oyster crackers
  • 2 tablespoons canola oil
  • 1 tablespoon ranch salad dressing mix
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dill weed
  • 9 tablespoons shredded part-skim mozzarella cheese


  • In a food processor, combine stewed tomatoes and cream cheese; cover
  • and process until smooth. Set aside.
  • In a large saucepan, saute onion in butter until crisp-tender; Add
  • garlic; cook 1 minute longer. Whisk in tomato soup, V8 and tomato
  • paste until blended. Gradually stir in cream cheese mixture,

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Makeover Cream of Tomato Soup (continued)

Directions (continued)

  • half-and-half and basil. Cook and stir until heated through (do not
  • boil).
  • In a large bowl, combine the seasoned oyster crackers, oil, dressing
  • mix, garlic powder and dill; toss to coat. Ladle soup into bowls;
  • sprinkle with crackers and cheese. Yield: 9 servings (3 cups
  • crackers).
Nutritional Facts: 1 cup soup with 1/3 cup oyster crackers equals 303 calories, 12 g fat (5 g saturated fat), 20 mg cholesterol, 893 mg sodium, 39 g carbohydrate, 3 g fiber, 8 g protein. Diabetic Exchanges: 2-1/2 starch, 2 fat.