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Tomato Bisque

Tomato Bisque recipe
photo by:kraft
Cream cheese adds creaminess to anything you put it in—that's its mission on Earth. It can even turn condensed tomato soup into bisque—without even trying.
time
prep:
5 min
total:
10 min
servings
total:
3 servings, about 3/4 cup each
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posted:
6/4/2006
This is a great way to jazz up a plain old can of tomato soup. My kids loved it. I actually used a family sized can of soup and added the whole 8 ozs of cream cheese (in my case neufchatel). If you soften the cream cheese in the microwave right before adding it to the soup it should completely melt leaving no lumps.
posted:
5/21/2006
I used a half can of water and a half can of milk. And I think I used more Cream cheese then this calls for but it was excellant with some pepper sprinkled in.
posted:
5/2/2006
Very good - I used soft cream cheese and it melted in well. Also added a can of drained diced tomatos. Will make again.
posted:
4/18/2006
I added chopped onions (sauted) and crushed tomatoes to this recipe. It was very good and my company loved it!
posted:
4/12/2006
Tastes good and very simple, but the cream cheese didn't melt completely ..
posted:
3/25/2006
It tasted good, but I had trouble getting the cream cheese to melt.
posted:
2/15/2006
I've made this bisque many times and each time get raves. Instead of water, I use heavy cream. I usually add in shrimp, lobster, or crab meat, too. I run it through my food processor to make smooth and sprinkle each bowl with a dash of nutmeg. Also, adding 1-2 tbsp. rice, uncooked, and letting it simmer helps with texture.
posted:
1/30/2006
my husband like it as well as i did.
posted:
1/23/2006
Very good and smooth
posted:
1/18/2006
The cream cheese dissolved into chunks, and I followed this recipe exactly. The finished product, besides the chunks, just tasted a lot like making the tomato soup with milk instead of water. And that is a lot easier than fighting with the cream cheese!
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