Reviewed: Sep. 15, 2009

This wasn't bad, but not enough flavor for me... *update* after letting it sit for a bit, the flavors improved. I think more simmering and some basil help the soup stand out. I found you can sub 1 cup of broth for the milk for a healthier version.

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Heidi

Cooking Level: Intermediate

Home Town: Corpus Christi, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Aug. 31, 2009

I added 3 cloves of whole garlic and 2 chicken bullions in the tomato, onion, mixture simmered about 6 minutes. I did not drain and I pureed it all. I did chop about 6 medium tomato, skins and all. I used 4 Tbl of butter and 4 Tbl of flour. I add the milk 1/2 cup at a time to make sure it stays thick. 2 cups of milk is a little to much. This really did turn out to be the best tomato soup I and my husband have ever had!!! The best was instead of croutons all I had was Durkee fried onions to put on top, Delicious!!!!

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lilly

Cooking Level: Expert

Home Town: Kansas City, Missouri, USA

Living In: Overland Park, Kansas, USA

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Reviewed: Aug. 28, 2009

This was so delicious! Had it with some grilled cheese...My modifications: I added a few cloves of garlic, didn't drain the delicious juicyness, and only added half the milk.

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katie327

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Reviewed: Aug. 21, 2009

Really good. I used fresh tomatoes from my garden and pureed most but not all, leaving a few chunks. It was almost like a bisque. I'll be making it continually until my tomato harvest is done. Then, well, I'll have to go to canned...

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BQMOTHER

Cooking Level: Intermediate

Home Town: Junction City, Kansas, USA

Living In: Stockbridge, Michigan, USA

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Reviewed: Jul. 30, 2009

Soo good! I used home grown tomatoes and did not puree them. I like the lumps in my soup. I will make it again and cut back on the sugar.

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NannyJan

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Reviewed: Jul. 21, 2009

Not my favorite. I used whole milk. In order to get tomato flavor I had to puree the tomatoes/onions, even then I ended up adding parmesan, cheddar cheese, and some wheat snack crackers to give it even a mild flavor. Won't make this again.

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jam2jar

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Reviewed: Jun. 28, 2009

WAAAAY too much milk. Wasted a lot of ingredients by trying to make a larger batch. I won't make this again.

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WeirdAuntMartha

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Hopkins, Minnesota, USA

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Reviewed: Jun. 8, 2009

This was very good, but after lots of changes: 4 large tomatoes, peeled, celery seed and basil, and only 1 3/4 c milk. Also pureed the veggies after cooking and added all back to pot. Could have used more tomato flavor - next time I'll probably use 6 or even 8 tomatoes.

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Noodles

Cooking Level: Intermediate

Home Town: South Lake Tahoe, California, USA

Living In: Seattle, Washington, USA

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Reviewed: Jan. 28, 2009

A fresh quick soup. We flash froze whole tomatoes from the garden this summer and used them for this soup. Everyone enjoyed this soup.

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CookD

Cooking Level: Expert

Living In: Atlantic City, New Jersey, USA

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Reviewed: Jan. 17, 2009

Great, suggest the following changes: Definately scald and remove tomato skins. Added one clove garlic, one tsp dried basil. Used 5 big tomatoes, over-ripe and full of flavor.

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Jim Luntz

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Reviewed: Jan. 16, 2009

Not very tomato-ey at all. Quite healthy, just not exciting.

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trixie

Cooking Level: Intermediate

Home Town: Johannesburg, Gauteng, South Africa

Living In: Leipzig, Sachsen, Germany

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Reviewed: Nov. 11, 2008

This was very good and so easy. I added a bay leaf to the tomatoes and onions then a little chopped basil at the end.

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wanna

Cooking Level: Expert

Home Town: Flint, Michigan, USA

Living In: Chicago, Illinois, USA

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Reviewed: Oct. 28, 2008

My husband and I enjoyed this soup. I did however follow some of the suggestions in the other reviews. I used 3 vine ripened tomatoes, can of crushed tomatoes, celery salt, and garlic powder. I also used half and half instead of milk; boiled the skins off; and pureed the tomato mixer in the blender. Very good recipe, thanks!!

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Holli

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Reviewed: Sep. 15, 2008

This was an ok recipe. I used yellow tomatoes from my garden. I followed the recipe and it was way too creamy! So I pureed the tomatoes and onions that was leftover from the straining and stirred that into the cream. It turned out a lot better. But I wont make it again.

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Maria

Cooking Level: Intermediate

Home Town: Stockholm, Stockholms, Sweden

Living In: Reno, Nevada, USA

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Reviewed: Sep. 13, 2008

This was the worst tomato soup I have ever made. There was almost no tomato flavor whatsoever, and I used 5 fresh from the garden heirloom tomatoes! The 2 cups of milk overwhelmed them. It was so bad I didn't serve it.

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Jen Child

Cooking Level: Intermediate

Home Town: Roy, Utah, USA

Living In: Red Bank, New Jersey, USA

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Reviewed: Jan. 30, 2008

I multiplied everything by 6 to make a larger supply of this recipe. It tasted way too thick. I was looking for a tomato taste, but the roux taste was overpowering. I do like the recipe, but would put much less flour next time. I wish there was a way to give it 3 1/2 stars.

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JOAN-A

Cooking Level: Expert

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Reviewed: Jan. 12, 2008

Two tomatoes are definitely not enough as I added one small can of tomato soup to add some tomato taste and also make it more red to look like tomato soup. Will make it again with more tomatoes, more onion and perhaps 1 TBSP tomato paste to give it the taste I like it to have.

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Regina

Cooking Level: Expert

Living In: Mountain View, California, USA

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Reviewed: Nov. 24, 2007

was very good, but needed at least one more tomato. So I ended up adding the diced tomato pieces, and it worked out pretty well. Every one really loved it!

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xoxoheather

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Reviewed: Nov. 11, 2007

My children loved this!! Easy to make! We added a dollop of sour cream on top of the soup.

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Renee Z

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Reviewed: Nov. 3, 2007

Excelente!! Added an additional can of stewed tomatoes and some shredded mozzarella, parmesan and cheddar. Had to thicken with an extra 1/2 tablespoon of flour. After a good 45 minute simmer, it was fantastic!

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