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Oh-So-Easy Tomato Cream Soup

“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.
  • Makes
    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


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

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Average Rating:
  • robertahammond
    Feb 3, 2015

    Easy, delicious...we just LIKE it!

  • babbikahan
    Aug 3, 2011

    My family did not care for the taste of this.

  • ctmom05
    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

  • keverwann
    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.

  • LukersMama
    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.

  • Amy2160
    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.

  • ctmom05
    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

  • abreendre
    Nov 10, 2010

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

  • touloumis
    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.

  • kirenmc
    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...