Reviewed: Nov. 11, 2009

FANTASTIC. I was scared to put 18 basil leaves into this soup but the basil makes it. The more basil the better. Absolutely fabulous. Added a bit of sugar to contrast the tangyness of the tomatoes.

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pinkpigeon

Cooking Level: Intermediate

Home Town: Naples, Campania, Italy

Living In: Memphis, Tennessee, USA

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Reviewed: Nov. 9, 2009

Made this and everyone in family loved it. Even my 2 year old he was slurping it down. Will be making this again!!!!

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BETTYBOOP7281995

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Reviewed: Nov. 9, 2009

Good not great. Quick and easy so i will probably make again.

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VOODOOMISS

Cooking Level: Intermediate

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Reviewed: Nov. 7, 2009

Very good soup, the only thing I would suggest is, after cooking is done, put in a blender in small amounts, I liked the creamy texture much better than the lumpy texture it was before blending.. Also, Don't be afraid to add more fresh basil to your taste....

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Holly Marie

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Reviewed: Nov. 6, 2009

I was really excited to make this recipe after I saw all the excellent reviews. I followed the recipe exactly - and was very disappointed. Both of my kids disliked it also. I didn't find it very flavorful but it's not that it was just bland - it just didn't have a flavor we enjoyed.

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Pampered Chef Leisa

Cooking Level: Expert

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Reviewed: Nov. 2, 2009

Excellent! This tastes just like the soup I crave from the deli- I can make it at home now! I made substitutions to use what was on hand- diced tomatoes that I hit with the stick blender to crush, dried basil (about 1 1/2 tsp.) and half & half instead of cream. Without substitutions, I can only imagine how good it is. The recipe said 9 servings, but I got 6 coffee mug servings. Topped with feta and served w/ egg salad on toast.

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Alaskabetty

Cooking Level: Intermediate

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Reviewed: Nov. 2, 2009

Delicious!!! I used fat free evap milk instead of cream and cut the butter in half. Still creamy and good!

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KLTAYLOR143

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Reviewed: Nov. 1, 2009

My mom and I have been making this soup for years. We like to add equal parts tomato juice and chicken broth for more flavor. Love it! Also, I don't think the sugar is needed. The longer you simmer the crushed tomatoes, tomato juice and broth, the better!

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Lil Mermaid

Cooking Level: Intermediate

Home Town: Mansfield, Texas, USA

Living In: Fort Worth, Texas, USA

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Reviewed: Oct. 29, 2009

I'm not sure about this soup. I really wanted to like it, but once I finished making it, it mostly tasted like tomato paste. However, I used dried basil instead of fresh, half-and-half instead of whipping cream, and 3 tbsp. of butter based on previous reviews-- maybe my changes messed it up. Either way, I had to add two more teaspoons of sugar, ample amount of salt and pepper, garlic powder, and more basil to get it to be palatable at all. Still not crazy about it. I think I'll look for another recipe, but thanks for posting this one!

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Jenny

Cooking Level: Beginning

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Reviewed: Oct. 29, 2009

DELICOUS!! I just made this last night for my boyfriend and we both loved it! I did modify the recipe a little as followed: Added 1/2 of a small onion chopped, 2 cloves of garlic minced & chopped 1 whole roasted red pepper (jarred). I sautéed the onion & garlic in butter for 5 minutes & dumped it in a blender along with the roasted pepper & crushed tomatoes for a minute before transferring to the pot. Lastly, I didn't have fresh basil, so I used Crushed tomatoes w/basil & added additional dried basil. Mmmm, I can’t wait to have some leftovers for lunch. Thanks for the great recipe!!

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MAUREEN MCHALE

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Reviewed: Oct. 28, 2009

This was so savored by my friend for whom I made this recently. She told me over and over it was better than La Madeline's famous Tomato Basil Soup! A compliment indeed! I added the whole "bunch" of basil leaves that I bought in a container. A bit more than 18 leaves. Just yummy! Topped with freshly grated parm. Going to make again today for another friend!

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hisdrinkoffering

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Reviewed: Oct. 22, 2009

Tasted delicious. I may use a hand blender next time to make it smoother. Flavor was amazing though.

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susanrc

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Reviewed: Oct. 21, 2009

We really liked this soup, I used 1% milk instead of cream.

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Carla_P

Cooking Level: Expert

Living In: Woodbridge, Ontario, Canada

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Reviewed: Oct. 17, 2009

My entire family loved, loved, loved this soup and I'm planning to make it again today! We all agreed that it tastes a lot like the sauce for Indian butter chicken and I'm planning to tweak it with some Indian spices and serve it with basmati rice and curried veggies. These are the changes I made: 1 minced onion sauteed in HALF of the butter in the recipe, added 3 minced garlic cloves, salt and pepper. I also added about 4 tsps of sugar instead of the 1 and used 1/2 and 1/2 instead of cream. Mmmmmm, perfect as we head into fall/winter!! Oh, my husband and youngest son sprinkled some grated cheddar on top of theirs and raved about it.

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Nicole

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Reviewed: Oct. 16, 2009

Wonderful Recipe! I added fresh minced garlic and topped with crumbled blue cheese... delish!

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stephanie

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Reviewed: Oct. 14, 2009

I like this soup, but I added more sugar and cut the butter in half. I might leave the butter out altogether next time. This is a keeper. Thanks

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dubnica

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Reviewed: Oct. 13, 2009

We didn't like this soup, though I only used about 2 Tbsp butter. I'll keep on looking.

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ray

Cooking Level: Intermediate

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Reviewed: Oct. 12, 2009

Very good and easy. I made it 5 star by browning some garlic and diced onions in 2 tbls of butter first, and adding 3/4 cup of shredded carrot to that before adding all of it to the soup. Delicious!

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itsleah

Cooking Level: Intermediate

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Reviewed: Oct. 10, 2009

Super easy and just as good as La Madeliene's!

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chiken88

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Reviewed: Oct. 9, 2009

Excellent. I made this at 3am whilst studying. Simple, tasty and great on a cold night. I didn't have any basil and I halved the butter. Also had it with grilled cheese sandwiches.

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Phungineer

Cooking Level: Beginning

Living In: Sydney, New South Wales, Australia

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