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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:
2/16/2009
I liked this better than tomato soup prepared with only water, but not as well as tomato soup prepared with a soup can of milk. The cream cheese didn't melt completely, so it didn't have as nice of a presentation as I had hoped.
posted:
1/27/2009
The soup was wonderful. My only complaint is that the cheese doesn't melt well. It truly never completely melted. My family enjoyed it though.
posted:
1/15/2009
Easy, creamy, change for soup.
posted:
12/31/2008
I added some fresh basil and servered this on Christmas. Everyone loved it, even those who do not like tomato soup.
posted:
12/22/2008
This is the yummmiest tomato soup. My family loves it and is goes really well when paired with a crunchy bread. I also added some basil to it while cooking. Delicious.
posted:
12/14/2008
I like this because it is simple, and tasty!
posted:
10/12/2008
Creamy and rich while at the same time staying fairly light. I served it as the opener for dinner and my roommates both had seconds.
posted:
10/8/2008
I love cream cheese but not in this soup.
posted:
8/16/2008
The cream cheese is hard to melt completely, so I thin it down first with 3 oz. of water in the microwave. And a really yummy addition to the soup is a can of stewed tomatoes, chopped up.
posted:
7/31/2008
I made this recipe twice, and nothing would make the white chunks go away. I tried cutting the cream cheese into little chunks, and melting it beforehand, and I boiled it so many times, but they were just still there! I'd rather just use the milk next time.
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