Extra Creamy Tomato Soup With Cream Cheese |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 9 |
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I love this tomato soup! It's so creamy, it's to die for! Every time I make it, it's gone in a flash! Add the seasoned oyster crackers, and you have heaven in a bowl! It's not figure friendly by any means, but you can change it up any way you like! Read more ! Try using low fat cheese, and changing the spices for a different taste experience! for a different f Ingredients:
1 can (14-1/2 ounces) stewed tomatoes |
4 ounces cream cheese, cubed |
1 medium onion, chopped |
2 garlic cloves, minced |
1/4 cup butter |
3 cans (10-3/4 ounces each) condensed tomato soup, undiluted |
2 cans (11-1/2 ounces each) v8 juice |
1 cup half-and-half cream |
1/2 teaspoon dried basil |
Directions:
1. In a food processor or blender, combine stewed tomatoes and cream cheese; cover and process until smooth, or may leave it chunky if you prefer. Set aside. In a large saucepan, saute' onion and garlic in butter. Whisk in tomato soup and V8 until blended. Gradually stir in cream cheese mixture, cream and basil. Cook and stir until heated through (do not boil).
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