- 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 forOh-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 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..."