Serves: 8
Total Calories: 168
In a large saucepan, sauté onion in margarine over medium heat until tender. Stir in remaining ingredients except cream cheese; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Stir in cream cheese and heat until melted; serve immediately.
Tip: Keep cans of evaporated milk in the cupboard to use in soups and gravies that call for regular milk…extra creamy and needs no refrigeration.
This Creamy Tomato Soup recipe is from the Almost Homemade Cookbook Cookbook. Download this Cookbook today.
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