Reviewed: Jan. 29, 2012

With a few changes it was the most delicious soup I have ever had. The first time I made it it tasted like a blended up vegetable soup more then tomato soup. So next time I made it I added 6 oz of cream cheese and an extra can of tomatoes (14.5 oz). I had found canned tomatoes with garlic (saves putting garlic in) and olive oil. For half of the broth I also ended up using stock from cooking pork I had left over. With the addition of a bay leaf during cooking and extra basil (just remember to take the bay leaf out before you blend it), it was delicious. I would recommend cooking the tomatoes a little longer and also cooking the soup in last step longer. It always seems the longer you cook soup the better it is. An immersion blender works the best and can do all ingredients together. I just softened the cream cheese in the microwave before i blended it all so it mixed better.

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Reviewer:

ajepsen42

Reviewed: Oct. 25, 2011

Fabulous soup!! It was exactly what I was looking for.

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Reviewer:

karin

Cooking Level: Expert

Home Town: Windsor, Ontario, Canada

Living In: Ottawa, Ontario, Canada

Reviewed: May 28, 2011

I loved this soup. I doubled the cream cheese and omitted the celery since I don't like it. It tasted like a restaurant soup.

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Reviewer:

slewis0054

Reviewed: Jan. 16, 2011

Love it! I make this for myself and eat on this for a week at lunch. This makes a ton, so I usually cut it in half. Excellent with saltines.

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Reviewer:

MrsByrd

Cooking Level: Intermediate

Living In: Houston, Texas, USA

Reviewed: Nov. 24, 2010

This is wonderful! The only changes I made were that I sauted ALL my veggies in twice the amount of butter and heated the tomatoes on the stove top, doubled the basil and added 1 T dark brown sugar. I also added 8 oz cream cheese. Perfect! Served w/ grilled cheese sandwiches.

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Reviewer:

mama mia

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Cooking Level: Expert

Living In: Fredericksburg, Ohio, USA

Reviewed: Nov. 4, 2010

This was the best tomato soup I have ever had. The only thing I did differently was use butter instead of margarine, used veggie stock, and omitted the mushrooms. I also didn't have cream cheese so I used creamy swiss wedges from laughing cow. I don't know if that made a huge difference, but it was the best tomato soup ever! I ate it all and even the annoying neighbor kids who always want me to feed them said it was good. Serve with a grilled pepper jack sandwich on rye for a spicy kick. YUM!

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Reviewer:

tmgoodsell

Reviewed: Jul. 4, 2010

Much tastier than store-bought. I used fresh herbs instead of dried.

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Reviewer:

BRG

Reviewed: Apr. 9, 2010

Fantastic Soup! I'm a cream cheese nut so I added to 8 oz bricks. Skipped the blender part all together. I will be making this often!

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Reviewer:

Michellejo3

Cooking Level: Expert

Reviewed: Nov. 4, 2009

This tastes devine!

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Reviewer:

Paks

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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