Reviewed: Sep. 18, 2010

Sal, this soup was Really good and fresh tasting. I chopped up onions,carrots,celery and sauteed them off. I added a bit of flour to tighten the soup up a bit. I pulsed the tomatoes just a few times to break them down, not looking for a Totally smooth soup. I did take the suggestion of one reviewer and added a cup of 1/2 & 1/2 to it to make it more creamy. I have never made my own tomatoe soup before and now I will be able to do it again, thanks to you Sal. No canned for me!!

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Reviewer:

Patty Cakes

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Long Beach, California, USA

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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Reviewer:

jennabeanski

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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Reviewer:

ShirleyJay

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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Reviewer:

EDOG

Cooking Level: Expert

Home Town: South River, New Jersey, USA

Living In: Long Neck, Delaware, USA

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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Reviewer:

Heather M

Cooking Level: Expert

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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Reviewer:

LOVEBELLA223

Cooking Level: Beginning

Home Town: Lorane, Oregon, USA

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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Reviewer:

JUMAHA

Cooking Level: Intermediate

Home Town: Fridley, Minnesota, USA

Living In: Maple Grove, Minnesota, USA

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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Reviewer:

gumby

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Merriam, Kansas, USA

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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Reviewer:

SUEPERS

Cooking Level: Expert

Home Town: Tucson, Arizona, USA

Living In: Vail, Arizona, USA

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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