Reviewed: Feb. 24, 2013

I kind of cheated on this recipe and just used it for inspiration! I originally started out making plain tomato soup from a can. I decided to try and incorporate this recipe into what I had a already started. I used a family size container of Campbells Tomato Soup, used equal parts milk. Then added about 1 tsp sugar, 3-4 tbsp dried basil, and 1 tsp of Oregano. I threw in an extra vegetable bullion just for a little extra flavor. I then used my mixer and beat the cream cheese til soft and slowly added in my soup mix until it was all mixed. It came out great! Not a thick soup like others mentioned but the flavor was really good! Not to mention the fact, only took me about 5 minutes from start to finish!

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Reviewer:

sharon

Reviewed: Jan. 29, 2012

With a few changes it was the most delicious soup I have ever had. The first time I made it it tasted like a blended up vegetable soup more then tomato soup. So next time I made it I added 6 oz of cream cheese and an extra can of tomatoes (14.5 oz). I had found canned tomatoes with garlic (saves putting garlic in) and olive oil. For half of the broth I also ended up using stock from cooking pork I had left over. With the addition of a bay leaf during cooking and extra basil (just remember to take the bay leaf out before you blend it), it was delicious. I would recommend cooking the tomatoes a little longer and also cooking the soup in last step longer. It always seems the longer you cook soup the better it is. An immersion blender works the best and can do all ingredients together. I just softened the cream cheese in the microwave before i blended it all so it mixed better.

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Reviewer:

ajepsen42

Reviewed: Oct. 25, 2011

Fabulous soup!! It was exactly what I was looking for.

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Reviewer:

karin

Cooking Level: Expert

Home Town: Windsor, Ontario, Canada

Living In: Ottawa, Ontario, Canada

Reviewed: May 28, 2011

I loved this soup. I doubled the cream cheese and omitted the celery since I don't like it. It tasted like a restaurant soup.

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Reviewer:

slewis0054

Reviewed: Jan. 16, 2011

Love it! I make this for myself and eat on this for a week at lunch. This makes a ton, so I usually cut it in half. Excellent with saltines.

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Reviewer:

MrsByrd

Cooking Level: Intermediate

Living In: Houston, Texas, USA

Reviewed: Nov. 24, 2010

This is wonderful! The only changes I made were that I sauted ALL my veggies in twice the amount of butter and heated the tomatoes on the stove top, doubled the basil and added 1 T dark brown sugar. I also added 8 oz cream cheese. Perfect! Served w/ grilled cheese sandwiches.

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Reviewer:

mama mia

Cooking Level: Expert

Living In: Fredericksburg, Ohio, USA

Reviewed: Nov. 4, 2010

This was the best tomato soup I have ever had. The only thing I did differently was use butter instead of margarine, used veggie stock, and omitted the mushrooms. I also didn't have cream cheese so I used creamy swiss wedges from laughing cow. I don't know if that made a huge difference, but it was the best tomato soup ever! I ate it all and even the annoying neighbor kids who always want me to feed them said it was good. Serve with a grilled pepper jack sandwich on rye for a spicy kick. YUM!

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