Reviewed: Oct. 5, 2009

I used the last batch of fresh summer tomatos. Taking a hint from other reviews I sauteed 1/2 an onion and 2 cloves of garlic in 2T of butter and added that to the tomato mixture for extra flavor. I also added more salt and increased the spices to my families preference. Without those changes, I think the soup would have been quite bland. I put the onions and garlic in the food processor so except for the taste they were not noticeable in the soup. We enjoyed!

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Patti

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Reviewed: Mar. 29, 2009

5 stars for ease and taste. I used up the 1 fresh tomato I had on hand with canned ones. I used Italian seasoning, which is practically the same as the ones called for, because I didn't have any of the individual spices. I also pureed the soup, and ate my second bowl with grated cheddar cheese on top. Both were GREAT, I will be making this again soon :)

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poush

Cooking Level: Intermediate

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Reviewed: Mar. 22, 2009

Justlooking for tomato soup to have crackers with, this is a winner. Used a roux instead of a slurry. Used boiling water bath for fresh tomatoes, peeled them then quartered them, cooked with the baking soda. (Great idea there, also, if you put a pinch of baking soda in the water you make your japanese "dim-sum" dough, the dough has a "sweeter taste). Only 1/2 cup milk into roux, poured that into tomatoes, maybe 1/2 cup water for right consistency. Also sfox, its "disgusting" not "discusting". Am keeping this recipe in my recipe box, no seasoning except salt and white pepper, eat with crackers. Delicious. Lana Guinn

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lana

Cooking Level: Expert

Living In: Manteno, Illinois, USA

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Reviewed: Jan. 22, 2009

Im giving this recipe 2 stars because it was so bland and flavorless. I added chicken bouillon, garlic powder, more pepper and doubled the herbs. I also poured in an 8 oz can of plain tomato sauce. This gave it more flavor and color, it looked pink. After a few alterations it tasted much better. Although, I wonder if this recipe would benefit from a few hrs on low heat (or crock pot).

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Baby Pop

Cooking Level: Intermediate

Home Town: Santa Clarita, California, USA

Living In: Simi Valley, California, USA

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Reviewed: Mar. 2, 2008

I started by sauteeing one onion in butter, used high quality canned tomato puree instead of fresh tomatoes (fresh tomatoes are grown for long-distance, damage-free transport, not eating), and ditched the baking the soda. The whole family loved it.

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Kirk

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Reviewed: Jan. 13, 2008

Excellent!!! I did puree my tomatoes in the food processor for a nice smooth soup. I used frozen fresh tomatoes as well.

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LIANED

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Reviewed: Oct. 4, 2007

Very good, basic recipe! My toddler son refuses to drink milk, so I have to sneak his calcium in where ever I can. Someone had suggested canned tomato soup, but it is packed with corn syrup, so I thought I'd make some homemade. He loves this soup and I do, too! Easy to make and tasty. I didn't have any marjoram, but it was great without it. In a pinch, I make this soup with a 28 oz. can of diced tomatoes and it is wonderful. Excellent!

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Cranker, the cook and baker

Cooking Level: Intermediate

Home Town: Duluth, Minnesota, USA

Living In: Roseville, Minnesota, USA

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Reviewed: May 21, 2007

I used home jarred tomatoes to make this, and it came out wonderfully! I plan to use this recipe again and again!

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Tonie

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Reviewed: Mar. 5, 2007

Michelle

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Michelle

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Reviewed: Feb. 16, 2007

I too found this recipe a little "blah". I doubled this recipe and added more spices,1 can of tomato paste,1 can of tomato soup and 2 undilluded vegetable boillon tablettes. It picked it up nicely!I will make it again soon.

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Bach

Cooking Level: Intermediate

Living In: Minesing, Ontario, Canada

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Reviewed: Nov. 24, 2006

I used this recipe as more of a guideline for my soup. I used canned tomatos because they're more flavorful and ripened on the vine. I just substituted molasses for sugar. It was delish I'm on my 5th bowl (I'm pregnant) and I just wish I had some crackers!

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Leah

Cooking Level: Intermediate

Home Town: 100 Mile House, British Columbia, Canada

Living In: Aldergrove, British Columbia, Canada

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Reviewed: Oct. 10, 2006

It was missing something. I had to add some sugar and a bit more salt for it to come out the way I liked it. Give it a try. With a little fiddling it's great.

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Jewelsie

Cooking Level: Expert

Home Town: Oil City, Pennsylvania, USA

Living In: Jamestown, New York, USA

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Reviewed: Oct. 10, 2006

Good recipe, added a little feta cheese for more flavor though. My boyfriend liked it very much!

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Priiincess

Cooking Level: Beginning

Living In: Thessaloniki, Central Macedonia, Greece

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Reviewed: Nov. 30, 2005

VERY easy! I will make it again but next time I will leave out the spices (except salt and pepper).

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PassionMama

Cooking Level: Expert

Home Town: Topeka, Kansas, USA

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Reviewed: Sep. 10, 2005

This came out quite delicious. I did have to make a few changes to mine. For instance, I used a Tbsp of Italian seasoning instead of the dried herbs, I also added a bit more salt than it called for since my soup came out a bit bland. Finally I had to thicken up my milk more with roux (mixture of melted butter and flour) before I added it to the tomatoes but my tomatoes were very watery. Besides that ;) The recipe came out delicious and was definately the best tomato soup I have tasted!

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Carrie

Cooking Level: Expert

Home Town: Omaha, Nebraska, USA

Living In: Bellevue, Nebraska, USA

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Reviewed: Aug. 19, 2005

I've been searching for a tomato soup recipe that tastes like it took hours but in reality is simple and quick. Finally I found one! I like my tomato soup thick and a little chunky, so I used 4 cans of diced and peeled tomatoes. When heating them I added a Tbsp butter, lots of salt/pepper, and tsp sugar. Once it was hot and lost most of its liquid I blended half the tomatoes and added a small can of tomato paste, when that was smooth I barely blended the rest of the tomatoes in. I did not have marjoram and could not find the basil in my spice drawer so I used an Italian mix that had the three spices a long with garlic... It was discusting! Since then I dont add the spices and it is great. Thanks for this EASY recipe that is flexible to meet anyone's taste!!!

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S. Fox

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Reviewed: Feb. 4, 2005

I loved this wonderful recipe (very similar to my mother-in-laws) using 2 - 14.5oz canned whole tomatoes that I just mashed up with a spoon. I also only used about 1 and a half cups of milk. It was a big hit, even with my 3 toddlers who have never had tomato soup before.

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TIANAYUM

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Reviewed: Dec. 12, 2004

Okay recipe. It's definitely missing something though that I can't put my finger on. Still shopping around for a great tomato recipe though. Note: I would definitely blend the tomatoes. Not blending is the difference between creamy soup and chunky soup.

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NikkiC

Cooking Level: Expert

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Reviewed: Oct. 6, 2004

Made this last night for dinner, everyone loved it. Seemed a little sweet next time I think I'll cut back on the sugar, but a definite keeper.

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DIANERATCHFORD

Cooking Level: Expert

Home Town: Streetsboro, Ohio, USA

Living In: Akron, Ohio, USA

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Reviewed: Oct. 6, 2004

Made this last night with fresh tomatoes--with grilled cheese sandwiches, it was the perfect meal for a cool fall evening. The soup is very flavorful and pretty easy and beats the canned stuff hands down!

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HOLLISBDOLLIS

Cooking Level: Intermediate

Home Town: Kettering, Ohio, USA

Living In: Beavercreek, Ohio, USA

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Cream of Tomato

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