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Tomato Bisque

Tomato Bisque recipe
photo by:kraft
Ever notice how Philly Cream Cheese adds creaminess to anything you put it in? Like that’s its mission here on Earth? See how it turns tomato soup into bisque withou...read more
time
prep:
5 min
total:
10 min
servings
total:
3 servings, about 3/4 cup each
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posted:
3/4/2005
As good as store bought and just as easy! I used Neufchatel Cheese (1/3 less fat) instead of cream cheese. I also added ingredients slowly so I got the consistancy I wanted (not too watery). Also, a dash of Paparika!
posted:
3/3/2005
I just wanted to add that is true that using a wire whisk near the end of cooking will make the soup so much smoother. Thanks
posted:
3/2/2005
Best tomato soup I have ever had!!!!!
posted:
2/23/2005
DELICIOUS-my husband and I loved it! I used lowfat milk instead of water. SMOOTH & CREAMY Cutting cream cheese into small pieces and using wire wisk (as a previous reader suggested) really helped.
posted:
2/23/2005
I reallr loved this recipe! I never liked tomato soup alone but I have already made this soup 3 times in 2 weeks! The only thing is that the cheese doesnt melt away completely, which doesn't make it attractive but the bits of chees left do make it delicious!
posted:
2/21/2005
This puts a delicious twist on your original tomato soup!
posted:
2/16/2005
My husband and I loved this variation to our tomato soup. Even my 2 year old son loved it !
posted:
2/11/2005
YUCK! Horrible flavor. Will never make again.
posted:
2/1/2005
it was very good, the flavor was perfect.
posted:
1/28/2005
Wonderful!! Use a wisk to blend in cream cheese, and you'll have no problems !
K:45243v4 :70021
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