Reviewed: Nov. 4, 2009

This tastes devine!

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Reviewed: Nov. 3, 2009

I loved this recipe! Tastes just like Campbell's condensed tomato but with a noticeably fresher taste. It was a little work to get it done but way worth it. Like another reviewer suggested i used more garlic, an extra celery stalk (mine were small), and added a little extra cream cheese. I also followed another review and put it in a blender to make it as smooth as possible. Will make it often but reduced size for the family.

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Zane Kelly

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Reviewed: Jan. 17, 2009

Excellent flavor and well liked by guests. To save time, I skipped baking the tomatoes, and I had to use frozen vegetables instead of fresh. I also added cooked, chopped, marinated steak to make a more substantial soup.

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Brenna

Cooking Level: Intermediate

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Reviewed: Jan. 8, 2009

One person in my family liked this, hence the low rating. I didn't care for this at all. The recipe instructs to cover and roast the tomato, red pepper and garlic mixture for 25 minutes. When I took it out of the oven it wasn't even hot in the middle. What is the point in this step? Nothing is roasted, just heated up. I am not a picky eater and I like all of the ingredients called for. For some reason I found they didn't blend well, every flavour seemed too sharp, especially the mushrooms, celery and rosemary. I tried a bowl the next day but unfortunately the flavour did not get any better. Rather than discarding I will freeze the rest for the one that likes it.

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CYNJNE

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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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. 19, 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: Intermediate

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

Living In: Penticton, British Columbia, Canada

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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

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

Cooking Level: Intermediate

Home Town: Sandton, Gauteng, South Africa

Living In: Sydney, New South Wales, Australia

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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: Dec. 28, 2003

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: Sep. 25, 2001

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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Creamy Tomato And Cream Cheese Soup

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