Oh-So-Easy Tomato Cream Soup
Total TimePrep/Total Time: 20 min.
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.
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.
I'm thinking this recipe would taste good and have a more pleasing texture if sour cream was sub'd for the cream cheese
really simple. I used garlic, basil and oregano spiced tomatoes.
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.
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...