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.

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.

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!

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

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!

good but not great.

I SERVED IT AND IT WAS PERTTY GOOD

very good,did'nt change a thing

I used the recipe as base after reading the reviews. I believe the beef base and celery seed really added a nice touch, and after being raised on the canned stuff, my 7 & 9 yr old kids LOVED this recipe. I used 5 tomatoes, chopped; 1 cup chopped onion; 1 teaspoon white sugar; salt and pepper to taste; 1/2 teaspoon celery seed;1 tbsp beef boullion ("beef base") or 1 beef or chicken boullion cube; 2 tbsp butter; 2 tbsp flour; 2 cups whole milk. After the onions were soft (12-14 mins), I pureed the mixture in the blender, half a batch at a time. I rinsed the pot then melted the butter, added flour and milk, and cooked for 5-7 mins stirring constantly so the milk wouldn't burn, until thickened. Then I added the pureed tomatoes and onion and heated through. Serve hot with a garnish of goldfish crackers, a handful of shredded cheese and/or parmesan. Made 4 medium servings. Great with a grilled cheese sandwich.

bitter

So I really modified this recipie. I used canned tomatos, tomato puree, chicken stock, garlic powder, paprika and milk. It came out great. Nice and creamy with bit of a light smokey kick from the praprika. I will certainly make this again but I'm not sure that the soup I made resembled this recipie at all - but it was an inspiration.

I followed "Ashley's" instructions here & added a good bit of garlic powder. Pressed it through a wire mesh (saved tomato & onion chunks to cook with ground turkey?) and mixed it with the roux, which makes the soup thick and rich. Not bad with the additional canned tomatoes.

I think this would be much better with twice the tomatoes and half the milk called for, plus adding some garlic might help.

I agree with several other reviewers. This is a great base recipe -- what you do with it will make or break your soup. I started with cherry tomatoes rescued from the garden before the frost; about 8 cups. Then I sauteed with the onion and added 1 clove gartlic. I don't think I'd do that again. The sugar (which I tried to leave out then finally added) is important for that familiar flavour. Before I added the milk, I used my hand blender to puree the chunks. With the smaller tomatoes, there were too many skins to deal with. The result has been a very thick creamy soup. Again, I will make it without the garlic next time. Even my tomato-hater loves this soup!

this recipe was like drinking a slightly tomato flavored hot milk shake

Delicious!

I used 6 tomatoes from my grandpa's garden--and this soup still was very pale--and not as "tomatoey" as I would have liked. I actually ended up dumping a can of condensed tomato soup in just so my family would eat it. I may try again and add the tomato pulp rather than straining out the juice.