- 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
- Place all ingredients in a blender; cover and process until smooth. Transfer to a large saucepan; heat through. Yield: 4 servings.
Reviews for Oh-So-Easy Tomato Cream Soup
"Easy, delicious...we just LIKE it!"
"My family did not care for the taste of this."
"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"
"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 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."