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.

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.

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

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.

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.

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.

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!

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

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!

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!

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!

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.

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.

This soup is very comforting and yummy on a cold evening, and leftovers freeze very well. It's a very easy way to have an extra-tasty homemade meal (We had our first batch for dinner with grilled cheese, and had the leftovers today with salad and garlic bread). My only problem was not being able to get the cheese to completely melt - I used the finely grated cheddar, and even gave it a whizz with an immersion blender, but still had tiny cheese granules in the end result. No one seemed to mind, though - everyone gave this a thumbs up!!

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.

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.