Reviewed: May 29, 2008

This soup is amazing! I did make some changes-- like others, I put the soup through a blender for a smoother texture. I also used more cream cheese, and used oregano and cumin in place of the basil and rosemary. Definitely worth the effort!

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Heather C


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Reviewed: Dec. 22, 2007

Somehow, the title and reviews led me to think this soup would be thick and creamy. But it wasn't; it's rich in flavor, but not in texture. However, it went over very well - most of the family had seconds.

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Basg

	Cooking Level: Intermediate Home Town: Cleveland, Ohio, USA Living In: Jerusalem, Mehoz Yerushalayim, Israel
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Reviewed: Oct. 4, 2007

This soup is great if you do the following. Double the basil and add a bay leaf and some cayenne to the current spices listed. Then instead of using a food processor, put the cream cheese in the blender with a Tbsp. of milk, blend, then add the prepared soup to the cream cheese mixture one cup at a time until pureed. I like my soup a little chunky so I leave a little bit of unpureed soup in the pot then I combine them. I used fresh tomatoes that I skinned and seeded. I had a ton of them this fall. mmmmmmmmmm what a great way to use them, in a nice creamy soup serve with a grilled cheese sandwich. An absolute Keeper. It froze pretty well too, it didn't curdle like most creamed soups, so I can eat it all winter long.

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Chef Ristine

	Cooking Level: Expert Home Town: Salt Lake City, Utah, USA
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Reviewed: Aug. 8, 2007

This was creamy and delicious!!! I forgot the spices and we still loved it.

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AKIMMINAU


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Reviewed: Mar. 9, 2007

This is full of flavor and is a great meal!

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jael


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Reviewed: Jan. 30, 2007

I made this for a work surprise party and it was the hit of the party. I made it the night before and decided I wanted it a bit smoother. In the morning I put it in the blender to and then into my slowcooker and off we went. People are still talking about it!! I ony made a couple small changes: I used 8oz. of cream cheese (as suggested) and I did not have enough beef stock so I added 2 cups of water and 3 boulion cubes. Aside from that I dod as told.

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MARCY333

	Cooking Level: Intermediate Home Town: Western, New York, USA
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Reviewed: Nov. 12, 2006

We loved this soup! I didn't change anything except to add a little more basil. Definitely a recipe I will be making again and again ...

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ELLENE2


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Reviewed: Nov. 6, 2006

I love this soup! I made a number of minor changes, but I actually followed this recipe more closely than I usually follow others. I used 8 ounces of cream cheese instead of 3, used water and 6 beef boullion cubes instead of beef broth, and used about half a jar of roasted red peppers instead of the fresh one. I also pureed the whole thing in the blender because my husband won't eat vegetable chunks. My husband (a die-hard vegetable hater) thought the soup was okay, which is a victory! Next time I make it, I won't bother with the parsley, but I'll make the rest the same.

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Carrie Rose

	Cooking Level: Intermediate Home Town: San Diego, California, USA Living In: Eugene, Oregon, USA
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Reviewed: Feb. 27, 2006

This soup has a very good flavor, but was not what I expected. Why use cream cheese? I couldn't discern any contribution to the flavor or texture--just added calories. I hoped the cream cheese would provide a creamier texture, but it didn't. For those that might expect otherwise, the texture of this soup is more along the lines of traditional vegetable soup, not the tomato herb soup one might find in a restaurant, or the texture of canned tomato soup. Further, what was the purpose of baking the tomatoes? The oven barely even heated my tomato mixture and didn't seem to do anything scintillating for the flavor. Those beefs out of the way, the soup was fine ... tasty even ... just not what I would call a "cream" soup.

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CURTISLEE

	Cooking Level: Intermediate Home Town: Valley, Nebraska, USA Living In: Omaha, Nebraska, USA
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Reviewed: Jan. 22, 2006

This soup is delicious. I did put all ingredients in the blender at the very end but did not blend it smooth, I think it tastes better with a little texture. Also the blender helps the cream cheese mix in better. My boyfriend raves about this soup and eats three or more bowls every time I make it. We like eating healthy and with all the veggies in this there are some benefits however since he overindulges every time I am not sure how good it is for him. We love this soup and make it every other week at least and we always finish the entire pot. Thanks for a delicious soup.

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MKSCHATZ


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Reviewed: Sep. 27, 2005

I was disappointed in this soup. The mushrooms seemed to overpower the tomato taste, and with the beef stock it seemed way too mushroom-beefy flavored. I ate some of this, but didn't even try to serve it to my family.

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Helen Burdette

	Living In: Kent, Ohio, USA
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Reviewed: Jul. 10, 2005

Hubby and I both really enjoyed this. I didn't have any celery so added some green pepper instead (along with the red pepper), and I used fresh rosemary instead of dried. We also prefer smooth soups so after the cream cheese melted, I stuck it all in the blender. Wonderful flavour. Thanks Holly

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JACQUI


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Reviewed: Mar. 7, 2005

OMG!! This soup is soo good! Hubby had THREE bowls! He doesn't usually rave over new recipes, but he couldn't get enough of this one! Will definitely make this again.

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SUEPERS

	Cooking Level: Expert Home Town: Tucson, Arizona, USA Living In: Vail, Arizona, USA
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Reviewed: Nov. 21, 2004

VERY TASTY recipe!! Tastes like a creamy tomato soup. The other veges in the soup compliment the tomato and all blend together well.

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KELENE


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Reviewed: Mar. 20, 2003

My family did not care for this recipe. The ingredients are good and nutritious, but I think we're just stuck on a creamy tomato soup. I even added a full 8 oz. block of cream cheese, but it really didn't help. There is no prep time given, and with all the chopping it does take some time, which I don't mind if my family likes a recipe. My husband said "throw out the rest" and he's a diehard brown bagger who loves leftovers. Next time, I'll try a cream/milk based version.

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DELIDOGGY


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Reviewed: Feb. 5, 2003

This soup is fabulous! Substituting fresh herbs for the dried herbs is recommended when possible. Chicken stock may also be used in place of the beef stock. The flavor of this soup is delightful--just rich enough without being overbearing and very satisfying.

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CSTEENBLIK


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Reviewed: Aug. 29, 2002

Yummmmy! ;)

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JENIFGRR


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