The reviewer gave this recipe 3 stars. This recipe averages a 4.38 star rating.
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.
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RK

Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
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.
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Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.38 star rating.
Reviewed: Jul. 7, 2009
I really like creamy tomato soup but this was WAY too much cream. I think it would be god wit maube 1/2 the cream. Thanks.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Jul. 1, 2009
Yummy soup! The only thing I change is to saute some fresh onion and garlic in olive oil, thicken it with left over mashed potatoes and throw the whole thing in a blender (don't forget to let the soup cool first, or you'll end up with hot tomato soup on the kitchen ceiling!). Sometimes I use canned tomatoes with green chilies. And, like other reviewers I use half the amount of heavy cream and butter.
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Living In: Austin, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Jun. 15, 2009
This was a delicious, easy, basic soup that would make a great base for "additions". My 10 year old who is not fond of tomato soup said, "It's not good- but it IS the best I have ever had." Then he ate two bowls. We thought of adding things like pepperoni, mushrooms, peppers, and mozzarella for a pizza type soup. Also thought it would be delicious with Italian sausage or Spinach. However, it is tasty as is and we will be making this again and again. PS, I was out of butter and switched to veggie broth as I needed the dish to be vegetarian for this meal. It turned out just fine.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Jun. 10, 2009
Great soup and easy to make.I add more sugar (to taste)and halve the butter and it turns out delicious. I like to serve it with a nice loaf of bread. Yum!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Jun. 1, 2009
Awesome! I used an immersion blender to smooth it out even more before adding the cream and butter.
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Cooking Level: Intermediate

Home Town: Lake Oswego, Oregon, USA
Living In: Portland, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: May 26, 2009
This tomato soup is amazing. When it called for that much butter i was hesitant at first but it tasted great. Next time id probably add a can of diced tomato also for a little texture, but as far as traditional tomato soup goes, this is an awesome recipe.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: May 12, 2009
Good... a little too much butter flavor. Next time I will make w/ less. Ate w/ Asiago cheese bread. Will definitely make again.
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dra
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: May 5, 2009
Such a simple recipe with incredible results!! This soup is fantastic!!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.38 star rating.
Reviewed: Apr. 23, 2009
I usually read reviews before making a recipe and for some odd reason didn't on this one. I sure wish I would have! The acidity is so strong it needs more sugar definitely. It mainly taste sour. I really wanted to love this, but it was just ok...
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Cooking Level: Intermediate

Home Town: Houston, Texas, USA
Living In: Santa Fe, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Apr. 18, 2009
I didn't follow the recipe exactly, but used it as a guideline. I used one can crushed tomatoes, eight ounces of vegetable broth, 1/3 cup half and half, one tablespoon sugar, three tablespoons butter, and eight chopped basil leaves. It was very tasty - the only thing I'd do differently next time would be to blend the crushed tomatoes first, for a smoother texture, and make more - I only ended up with two and a half servings.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Apr. 18, 2009
This is a pretty good recipe. I followed some of the other reviewers' advice and reduced the amount of butter a bit. I also blended the tomatoes to make it more bisque-like. As is, the recipe is good. Adding some parmesan cheese to the soup (about 1/3 cup) makes it great! I'll definitely keep this recipe around. It's great reheated and is quick and easy.
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Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Apr. 12, 2009
This was great and we'll definitely be making it again. I didn't have fresh basil so I used dried and used half n half instead of cream. Delish!
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Photo by Crikkitt

Cooking Level: Intermediate

Home Town: Tipp City, Ohio, USA
Living In: Midland, Texas, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.38 star rating.
Reviewed: Apr. 8, 2009
thought it was ok, but not really flavorful, just a lot of tomato. probably wouldn't make again
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Cooking Level: Intermediate

Home Town: Placerville, California, USA
Living In: Honolulu, Hawaii, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Mar. 30, 2009
Very good recipe. Needs atleast 3 tsp of sugar to cut the acidity of the tomato and top w/ pinch of crumbled feta. Even the hubby gives a thumbs up.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Mar. 30, 2009
This was nice but a little tomato saucy - perhaps because of the 2 cans of crushed tomatoes. Might be better with a fresher source of tomatoes but for the speed and ease of the recipe this was very good.
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Cooking Level: Intermediate

Home Town: San Diego, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Mar. 27, 2009
So, so easy to make! I also make asiago croutons to add to soup at the last minute. Better than 'fast food'!
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Cooking Level: Intermediate

Living In: Indianapolis, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Mar. 27, 2009
This is an awesome recipe. We have an Italian restaurant near our home with the best tomato basil soup...bar none. You have almost duplicated it. To make it more like the restaurant, I put the finished product in the blender...oh so good. Thanks, I will use this recipe often. Diana
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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Mar. 25, 2009
I tried to cut back on the fat (as suggested by other reviewers) by using whole milk instead of heavy cream & it was too acidic.
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Cooking Level: Intermediate

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