Cream of Tomato Soup

barbara lentz


This is probably not the best soup if you are on a diet. But it is so rich and delicious reminds me of home


☆☆☆☆☆ 0 votes

5 Min
15 Min
Stove Top


  • 14 1/2 oz
    can stewed tomatoes
  • 8 oz
    cream cheese softened
  • 2 Tbsp
    tomato paste
  • 1 medium
    onion chopped
  • 4 clove
    garlic minced
  • 2 Tbsp
  • 3 can(s)
    10 3/4 oz. concentrated tomato soup undiluted
  • 32 oz
    v 8 juice
  • 1 c
    heavy cream
  • 1 stick
  • 2 tsp
  • ·
    salt and pepper to taste

How to Make Cream of Tomato Soup


  1. In a food processor mix the stewed tomatoes, cream cheese and tomato paste until smooth. Set aside.
  2. Place 2 tbsp butter in a large pot. When melted add the onion and garlic. Saute until softened. Add the tomato soup. V8 juice, and the cream cheese mixture. Bring to a boil. Reduce to a simmer and add the cream.
  3. Taste and adjust for salt and pepper. Add the stick of butter and let it melt. Stir in the basil.

Printable Recipe Card

About Cream of Tomato Soup

Course/Dish: Cream Soups
Main Ingredient: Vegetable
Regional Style: American

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