Reviewed: May 24, 2009

This soup was really good, but I wouldn't go so far as to say it was great. If you're following the 8 serving default recipe, you'll need to add about 3 T sugar to soften the sharpness of the canned tomatoes.

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jennabeanski

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Reviewed: Feb. 6, 2009

I made this recipe and substituted asiago cheese and it tasted almost like Panera's tomato asiago soup. Excellent! And easy to make.

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ShirleyJay

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Reviewed: Jan. 22, 2009

I kicked this basic recipe up a bit. I started by sautéing onion,carrot,celery and garlic in olive oil until soft. I then pureed them with some chicken stock and added to the pureed tomatoes. I also dropped the chicken stock to 4 cups and added a cup of heavy cream. I also added 3tbsp sugar and a good shot of Chalula hot sauce. As other reviewers have said, I added the cheese after the soup came to a boil. The cheese blended right in. This is one of the best tomato soups that I have had.

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EDOG

Cooking Level: Expert

Home Town: South River, New Jersey, USA

Living In: Long Neck, Delaware, USA

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Reviewed: Oct. 9, 2008

This was incredible, but I used 4 cups water and 2 cubes chicken bullion instead of the broth, and I used 1 1/2 cups nacho cheese and one cube fat free cream cheese instead of the shreaded cheese. I also added a few tablespoons of splenda. It made a huge pot of soup. Way better than Campbells. Wow.

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Heather M

Cooking Level: Expert

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Reviewed: Feb. 26, 2008

Not so good, too tomatoey, perhaps sugar would have helped. Tried more cheese and cream cheese to salvage this recipe but it still didn't work for us.

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LOVEBELLA223

Cooking Level: Beginning

Home Town: Lorane, Oregon, USA

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Reviewed: Jan. 24, 2008

Lots of tomato flavor and very easy to make. I used half no-salt added tomatoes and half fire-roasted tomatoes, and that tasted great plus I didn't miss the salt. Like other reviewers commented, the cheese stayed kind of grainy so based on the appearance I probably wouldn't serve it to company. But that didn't bother me and it still tasted awesome, especially with some grilled cheese or breadsticks for dipping.

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JUMAHA

Cooking Level: Intermediate

Home Town: Fridley, Minnesota, USA

Living In: Maple Grove, Minnesota, USA

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Reviewed: Oct. 24, 2007

Tomato soup is one of our favorites. we loved this recipe, although we did add 5 tablespoons of sugar.

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gumby

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Merriam, Kansas, USA

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Reviewed: Aug. 3, 2007

This is only OK. I followed the recipe exactly, and my cheese never melted completely. Taste was OK, but nothing to rave about. I will probably not make this again, I will stick with the Creamy Tomato & Cream Cheese Soup from this site.

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SUEPERS

Cooking Level: Expert

Home Town: Tucson, Arizona, USA

Living In: Vail, Arizona, USA

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Reviewed: Feb. 9, 2007

Delicious! The only problem I had was the consistency; the cheese didn't melt in properly (thus the 4 stars instead of 5). Next time I'll try the suggestion given by other reviewers to bring the soup to a boil before I add the cheese. I did tweak the recipe a little based on the reviews I read. I added about 2T sugar, which seemed to cut the acidity from the tomatoes perfectly. I also used water and chicken bouillon instead of chicken broth, and I only added about 2 cups of water at the beginning. I added about a cup of half and half to make the soup creamier, and near the end of cooking I added water until the soup looked right. I doubt that I used the full 5 cups.

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Carrie Rose

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Eugene, Oregon, USA

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Reviewed: Jan. 29, 2006

I halved the recipe and made it for my daughter and son-in-law -- it got rave reviews! I didn't have tarragon so I omitted that and added fat-free half-and-half to make it a cream of tomato soup. The cheese melted easily and gave a nice flavor to the soup. I will definitely make this again.

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Nonna

Living In: Houston, Texas, USA

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Reviewed: Jan. 18, 2006

As written, I give this a three - ok, using canned is incredibly convenient, but the flavor is rather flat, plus the consistency is watery. What I do is to make this when I have a bunch of tomatoes that need using up. I halve the amount of chicken broth, and use the fresh tomatoes (peeled and roughly chopped) with the canned. I then puree it all with a hand blender, and if it needs more liquid, I add more broth. This really improves the flavor. Anyway, this is a good basic recipe to adapt to personal taste. Thanks, Sara!

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Caroline C

Cooking Level: Expert

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Reviewed: Dec. 6, 2005

I tried to salvage it by adding half and half to cut the strong tomato taste - but nothing worked.

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DONNAE23

Cooking Level: Intermediate

Home Town: Orland Park, Illinois, USA

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Reviewed: Nov. 27, 2005

Really great soup. I use about 2/3 the cheddar then I use about 4 oz of cream cheese OR dollop each serving with sour cream to make it richer!

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JOILE

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Reviewed: Jan. 22, 2005

A very warm and soothing soup that's just perfect for a cold, wintery night. When I made it, the cheese didn't want to melt and stayed pretty stringy through the soup, but I blame that on the fact that I used mild cheddar instead of sharp. I'll certainly try this recipe again!

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Jewelsie

Cooking Level: Expert

Home Town: Oil City, Pennsylvania, USA

Living In: Jamestown, New York, USA

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Reviewed: May 8, 2004

This soup was delicious and so simple to prepare! I cut the recipe in half and followed the advice of some other reviewers by adding 1 TBSP sugar and bringing the soup to a boil then adding the cheese...it melted instantly! I served it with toasted sesame bagels with cream cheese! My husband and I enjoyed this satisfying lunch! I will prepare this again for sure! Thanks for the recipe!

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*ANISAH*

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Reviewed: May 2, 2004

It came out ok - I had a hard time getting the cheese to really blend into everything else - I felt like it needed something else to make it creamier.

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URSPIDER02

Home Town: Salisbury, Maryland, USA

Living In: Richmond, Virginia, USA

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Reviewed: Dec. 18, 2003

This soup was all right. It was pretty runny, and we had to add corn starch to thicken it up. Could have used some heavy whipping cream to add body to the soup. But overall it is a decent recipe.

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JAMNJUS

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Reviewed: Nov. 6, 2003

Fantastic! I've officially outlawed any canned tomato soup after eating this. As recommended by several others, I added a bit of sugar to it. I also brought all of the other ingredients to a boil before adding the cheese, and it melted instantly and completely incorporated itself into the soup. I'd suggest doing that rather than adding it in along with everything else. It was very smooth, and the flavors blended well.

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Katie G.

Cooking Level: Intermediate

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Reviewed: Oct. 14, 2003

This was really great. My daughter and I loved it. Warning though, doesn't work well in the crock pot. I tried this and the cheese forms a glob. Next time I will simply take the time to make on the stove top. I also added about a tablespoon of sugar.

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Navy_Mommy

Cooking Level: Expert

Home Town: Ocean Springs, Mississippi, USA

Living In: D'iberville, Mississippi, USA

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Reviewed: Sep. 24, 2003

Now this is what I was looking for. I used home grown tomatoes that I stewed ( using Italian stewed tomatoes recipe from this site). I didn't add the broth because the fresh tomatoes were plenty watery, so I added chicken boullion to compensate. I added sugar as well. Thanks for the great recipe Sara!

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