Back to Oh-So-Easy Tomato Cream Soup

Print Options


Card Sizes

Oh-So-Easy Tomato Cream Soup Recipe

Oh-So-Easy Tomato Cream Soup 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
TOTAL TIME: Prep/Total Time: 20 min. YIELD:4 servings


  • 2 cups 2% 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


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

Nutritional Facts

1 cup: 292 calories, 24g fat (15g saturated fat), 75mg cholesterol, 642mg sodium, 12g carbohydrate (9g sugars, 2g fiber), 9g protein

Reviews for Oh-So-Easy Tomato Cream Soup

Sort By :
Reviewed Feb. 3, 2015

"Easy, delicious...we just LIKE it!"

Reviewed Aug. 3, 2011

"My family did not care for the taste of this."

Reviewed May. 30, 2011

"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 May. 1, 2011

"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 Apr. 3, 2011

"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 Mar. 9, 2011

"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 Nov. 10, 2010

"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 Nov. 10, 2010

"really simple. I used garlic, basil and oregano spiced tomatoes."

Reviewed Feb. 15, 2010

"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 Dec. 30, 2009

"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 Sep. 7, 2009

"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 Aug. 23, 2009

"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 Aug. 18, 2009

"I am going to try this soup but use fat free evaporated milk and the 1/3 fat cream cheese."

Reviewed Apr. 6, 2009

"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 Mar. 27, 2009

"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 Mar. 25, 2009

"Great! I added a can of Mexican Rotel to spice it up."

Loading Image