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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

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robertahammond User ID: 972233 219628
Reviewed Feb. 3, 2015

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

babbikahan User ID: 4338757 104086
Reviewed Aug. 3, 2011

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

ctmom05 User ID: 981118 143199
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"

keverwann User ID: 1807985 161278
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."

LukersMama User ID: 5915433 143196
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."

Amy2160 User ID: 2020892 182644
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."

ctmom05 User ID: 981118 95921
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"

abreendre User ID: 1799143 210485
Reviewed Nov. 10, 2010

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

touloumis User ID: 4197776 179215
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."

kirenmc User ID: 1787498 161214
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..."

Kimberlie769 User ID: 4213212 143179
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"

mcphena User ID: 3063880 119964
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."

pinkaster User ID: 1067176 182633
Reviewed Aug. 18, 2009

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

brookiepyl User ID: 4046495 110664
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!"

Debora13 User ID: 1033089 164344
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!"

BobbLegg User ID: 1271608 178554
Reviewed Mar. 25, 2009

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

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