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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:
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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