The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Nov. 21, 2009
This is sooo good I have given it to my celiac friends and they agreeFreezes well also.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Nov. 2, 2009
I too used a can of whole tomatoes and pureed them, 2 cups of milk and 8 oz. of half and half, it was delicious. I will keep canned tomatoes on hand from now on and make my own tomato soup, it's much better.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed: Oct. 30, 2009
My husband and I really enjoyed this! I loved the onions which added a bit of crunch and I also made brown rice and added a dollop to each bowl before putting in the soup. Topped with a little grated parmesan cheese. I will definitely make this again.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.2 star rating.
Reviewed: Oct. 18, 2009
This recipe has potential, but as is, it's just not good.
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Cooking Level: Intermediate

Home Town: Oak Harbor, Ohio, USA
Living In: Rossford, Ohio, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.2 star rating.
Reviewed: Sep. 22, 2009
My soup was not creamy, more like tomato juice with onions. Can't figure out if the mistake was using fresh tomatoes pureed or how I cooked it on the stove. Maybe I'll attempt it again, maybe not.
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Cooking Level: Intermediate

Home Town: Butler, New Jersey, USA
Living In: Racine, Wisconsin, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.2 star rating.
Reviewed: Sep. 20, 2009
I made this exactly as directed and was a little disappointed. I found the tomato juice taste very strong. And I am an onion lover but not in my cream soup. I think next time I will add onion salt and leave out the onions and salt. And I think leaving it to cool for 10 minutes then adding milk makes for a cool soup, instead of a hot 1. We had to heat it back up. Will make again, but with mild changes. Sorry if I offended the submitter.
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Living In: Orangeville, Ontario, Canada

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The reviewer gave this recipe 2 stars. This recipe averages a 4.2 star rating.
Reviewed: Sep. 13, 2009
We did not like this. The onions were overpowering (even with a lot of cooking beforehand) and the soup just wasn't creamy enough. I'd rather put in the extra work to make a good creamy soup or just eat the canned stuff.
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
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Reviewed: Aug. 18, 2009
I had a couple things to change but the recipe worked as a charm. I only had 1 cup of milk, so that's all I used. Instead of tomato juice, I had Spicy V-8 so that's what I used. As a result, I didn't add salt to this recipe (as that stuff is quite salty enough). I also took the suggestion of a previous reviewer by adding my milk to the roux before I added the tomato juice. It made good sense to me, as that's how gravy begins and the flour exists only to thicken the soup. I'd probably cook my onions a bit longer next time, but that's just our taste. I think I'll cook the leftovers again with golden potatoes and serve with bacon on top...EDIT 11/12/09: In remembering this soup, I am taking away 1 star. It just didn't taste 5 star to me, although it was satisfying the 2 nights we finished it off. A good recipe if you have juice but not tomatoes, I think.
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Cooking Level: Expert

Living In: Richmond, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Jul. 5, 2009
This has definitely become a staple in my kitchen. I substituted green onions and added 1 cup of peas and 1 tbsp of cumin and 3 tbsp of curry. Sounds unorthodox but my friend recommended it and it was absolutely sensational! Cheap and yummy, great for this college student :)
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The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed: Jun. 30, 2009
Very good, comforting soup. I substitute 1/2 cup sour cream for 1/2 cup of the milk. Add some fresh basil and use an immersion mixer to puree it all. Freezes very well.
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Cooking Level: Intermediate

Living In: Dearborn, Michigan, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed: Jun. 17, 2009
Very good especially for how simple it is.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
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Reviewed: Jun. 12, 2009
Souper...er, umm, Super! This was so yum. I used some celery with the finely minced onions at the outset, used olive oil for the sauteing base, threw in a bay leaf, and used half & half for the milk. Only two of us here, so on subsequent night with leftover soup, added boiled & seasoned potato chunks, asparagus, and crumbled bacon for a new "Potato Tomato Soup"...also yum. Oh! used a basic crouton recipe from this site for toppings both nights. Made me feel like a cook, after all.
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Cooking Level: Intermediate

Living In: Tachikawa, Tokyo, Japan

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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Jun. 11, 2009
This was a big hit! I made it as written, with 1% milk. Next time I'll use low fat half & half to make it richer, but it was good as is. 9 year old son and 84 year old mother-in-law both loved it. Thanks for sharing!
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Cooking Level: Expert

Home Town: Mundelein, Illinois, USA
Living In: Westfield, Indiana, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.2 star rating.
Reviewed: Jun. 10, 2009
I did not care for this at all! I was surprised at how many rated this so high. I did not like the chopped onions in it and I am an onion lover! I followed the recipe exactly as stated- did not substitute anything so was very dissapointed. Campbell's is better!
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Cooking Level: Expert

Home Town: Houston, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Jun. 9, 2009
Extremely easy, but delicious soup! I followed the recipe except when I added the flour, I whisked in half to 1 cup of milk first instead of tomato juice. Once it got creamy consistency, I added tomato juice and then the rest of the milk. I served it with basil and black pepper. No additional salt was necessary because the juice was already salty enough. Will definitely make this again!
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Cooking Level: Expert

Home Town: Yokohama, Kanagawa, Japan

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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Jun. 8, 2009
I didn't have any tomato juice, so I mixed tomato paste with water until it was the right consistency. It did the trick. I the soup great as it was, but I also like my food with garlic, so I added minced garlic, and decided to throw in some leftover chorizo as well. One of the reasons I like cream of tomato soup to begin with is because it makes a great base for improvised soups.
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Sam

Cooking Level: Intermediate

Home Town: Miramar, Florida, USA
Living In: Gainesville, Florida, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.2 star rating.
Reviewed: Jun. 3, 2009
This was a nice base, but needed something besides salt and pepper, I add 1/4 tsp ground ginger, 1 TBL dried sage,1TBL dried parsley and used 1/2 1/2, I also blended it befor adding the dairy.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.2 star rating.
Reviewed: May 11, 2009
Ehhhhh....this was OK. Maybe it's because I used red onions, but the flavor was a little...not what I wanted. I'm definitely going to try it again with different onions. I'm not sure why you want to let it cool and then put the milk in. Who wants cold soup? I had to heat it up after the milk was added. Updated the next day: I just had some leftovers for lunch. It's definitely the onions that are ruining it for me. Maybe I'll try onion powder next time - I'm not enjoying the onion texture in my cream of tomato soup. Otherwise, it's pretty good.
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Cooking Level: Beginning

Home Town: Binghamton, New York, USA
Living In: Buffalo, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Apr. 8, 2009
Awesome recipe! Very versatile. I have made this multiple times and can't get enough. It is great the way it is written but also good wtih changes. I have added diced celery, carrots and green peppers to the onions and softened those. Once because I ran out of milk I used a can of evaporated milk instead - that made for a creamier soup. I have also added finely diced jalapenos for a hit of heat and also added diced tomatos (both fresh and canned) to change things up. Everytime it comes out great and I get so many compliments. This freezes well and I keep a quart or two frozen.
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Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed: Feb. 2, 2009
Very good. I didn't know what to do with the tomato juice my husband bought but did not drink and this was the perfect solution. Perfect at written.
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Cooking Level: Intermediate

Home Town: Dayton, Ohio, USA
Living In: Arlington, Texas, USA

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