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!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Jenny

Cooking Level: Beginning

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

MAUREEN MCHALE

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

hisdrinkoffering

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 22, 2009

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

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

susanrc

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 21, 2009

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

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Carla_P

Cooking Level: Expert

Living In: Woodbridge, Ontario, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Nicole

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 16, 2009

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

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

stephanie

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

dubnica

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 13, 2009

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

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ray

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

itsleah

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 10, 2009

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

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

chiken88

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Phungineer

Cooking Level: Beginning

Living In: Sydney, New South Wales, Australia

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 8, 2009

Delicious and so easy. The grocery store didn't have fresh basil and my plant in the backyard is done for this year, so I used about 2 tsp of dried basil and it was fine. I also cut the butter by about half and it was still rich and creamy. Served for a light supper with broiled honeycrisp apple and cheddar open faced sanwiches on olive bread. So good! Thanks!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

susiekew

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Hamilton, Ontario, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 5, 2009

Used fresh tomatoes, half and half, and just 1/4 cup butter. Very flavorful, but cream separated when added. Cream was fresh; a little research points to the acidity of the tomatoes as the reason. I'm not sure how to remedy it, but I'll try making a roux next time and adding the tomato mixture to the cream/butter to see if that makes a difference. That said, the soup tasted much better than it looked! Served with grilled cheese on sourdough...yummy!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

cujo

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 4, 2009

This was a great base recipe but in my opinion needed the following alterations: no more than 5 Tbsp butter; 1/4 onion (minced, sautéed before adding tomatoes); 2 Garlic cloves, minced; 1 Tbsp Ground black pepper; 1/3 cup Shredded parmesan cheese. I seasoned to taste with oregano, basil and black pepper. The next time I make this I will use far less butter, and will make a roux from the butter (and add flour) then add the heavy cream to that before incorporating it into the tomato mixture. For me the soup was a little thin and very heavy, but I will use this as a base with the alterations mentioned.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

AWray

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 2, 2009

Delicious! I put some minced garlic in before simmering, and peppered it to bring down the sweetness. A great recipe.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Andy Welfle

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 17, 2009

Good recipe. I have added pesto at times rather than the fresh basil. It does the trick!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

T.H.

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 28, 2009

I couldn't wait to taste this. Acidy and needed about 1 tsp of salt and 2 tablespoons of sugar. I would have put more cream in if I had it. I put some half and half in it. Four stars after the changes.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

RK

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 11, 2009

I made this recipe exactly as posted. I can't believe some people think there is too much cream/butter. Using two giant cans of crushed tomatoes for the tomato base requires a lot of fat to cut the acidity. In fact, I find the canned tomatoes so acidic that even the cream/butter amount recommended was not quite enough. Instead of adding more, I would probably cut down on the canned tomatoes and add some fresh ones as a substitute. I found this still to be quite acidic and a bit too "tangy" for my taste. I am still giving it a 4 - we did enjoy the soup, but I think I would make some changes next time.

Was this review helpful? [ YES ]
0 users found this review helpful