On a chilly day last month when I didn't want to leave the house I was craving tomato soup but the cupboard was bare. Instead I found a can of Italian diced tomatoes and had a small carton of cream. I put both the tomatoes and cream (I didn't measure it but probably 2-3 tablespoons) in the blender then heated it. (Don't boil soup if there is cream or milk in it).You can also make it with cream cheese - 4 oz to one can of diced tomatoes. And if you don't have Italian tomatoes, add some basil.
