“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
- 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.
Originally published as Oh-So-Easy Tomato Cream Soup in Taste of Home April/May 2009, p33
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