Reviewed: Sep. 7, 2008

This was good, but we preferred the soup unstrained. Also, next time I am going to process before cooking...what a mess!

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Wendy B

Cooking Level: Intermediate

Home Town: Plant City, Florida, USA

Living In: Mulberry, Florida, USA

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Reviewed: Sep. 6, 2008

I skipped the chicken stock and added cayenne pepper for spice. I froze half of it, so we will see how that comes out. It's very good, and will probably be even better this winter. A great way to use up tomatoes that may go bad (I think I put about 10 tomatoes in this recipe!).

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Laura

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Reviewed: Aug. 25, 2008

I love this soup! My grandmother doesnt really like tomato soup, but even she thought this was good. I dont like blending hot liquids, so I puree the tomato and basil first and then cook as directed, then at the end, I strain it through a sieve. I also use half and half rather than heavy cream just because thats what I always have on hand.

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ShannonKHR

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Reviewed: Jan. 22, 2008

I made this soup in my slow cooker and served it a potluck! It was gone in an instant! I puree the tomatoes and basil before I heat it up just to lesson the clean up and hassle of pouring hot soup all over the floor!!

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spoon&fork80

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Reviewed: Dec. 8, 2007

This soup is amazing! I used the recipe with the a few additions. I used approximately 2 tablespoons of cayenne pepper which gives the soup a delicious kick. I also added 4 tablespoons of orange juice concentrate (in lieu of sugar+lemon juice as previously suggested). I did not strain this soup, as the texture was perfectly creamy after blending the tomatoe/chicken stock/basil mixture. Please try this soup, it is SO EASY and SO DELICIOUS!

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Dr. A

Cooking Level: Intermediate

Home Town: Duncanville, Texas, USA

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Reviewed: Nov. 28, 2007

I wasn't entirely sure on the first night of this soup that the second degree burns I sustained from pouring hot soup into a blender were worth it. Now, on the second day, with this soup as lunch, i'm re-evaluating. It's pretty good. be sure to thoroughly strain it... all the little seeds sure are annoying when you're trying to have a nice creamy soup. All in all, I'll probably make it again.. but not for some time, because I'm going to put the remainder of this in the freezer for the next grilled cheese rainy day.

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lashaquanda

Home Town: Armada, Michigan, USA

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Reviewed: Nov. 6, 2007

This is a very good recipe! Even my 16 year old son had a second helping. I followed another readers advice and added a 1/2 tsp of organic sugar, 1/2 tsp lemon juice, 1/2 tsp balsamic vinegar and 1 sauted garlic clover. Also I highly recommend blending to get a smooth consistency, however I used a food processor. A keeper.

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MACKIE ANDE

Cooking Level: Intermediate

Home Town: Pine City, Minnesota, USA

Living In: Hudson, Wisconsin, USA

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Reviewed: Oct. 25, 2007

This soup is delicious. I made it for the family that I work for as a nanny using their fresh tomatoes and basil. I served it with some homemade focaccia and sausages; it was a wonderful meal.

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Cooking nanny

Cooking Level: Intermediate

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Reviewed: Oct. 14, 2007

FANTASTIC. I had a surfeit of basil (and I adore it), so I added 1/2 cup more to the recipe. I also replaced the heavy cream with fat-free half-n-half. With a sprinkle of parmesan cheese on top, I had one of the best homemade soups I've ever tasted! Thank you!

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Beth-Bakes

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Reviewed: Sep. 24, 2007

I LOVED this soup! I don't know how I'll ever go back to canned tomato soup. The only change I made is that I didn't strain the solids at the very end. Or, rather, I stated to but then couldn't bear to see them leave, so I stirred it all back in and ate it with them. Perhaps not as elegant a soup that way, but I loved it :)

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LRVOLKMAN

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Reviewed: Jul. 15, 2007

Soup was delicious. Served with grilled ham and cheese for a light summer dinner. Made a few changes: I added 2 cloves of garlic with the onion, only used 28 oz. broth and halved the basil.

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notlikeyourmom

Cooking Level: Intermediate

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Reviewed: Jul. 4, 2007

Oh my goodness is this ever delicious. The recipe is good and I used homegrown just picked tomatoes and basil from my garden and that is what made it outstanding.

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TRICIA BROWN

Cooking Level: Expert

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Reviewed: Jun. 5, 2007

Good recipe. I added a couple TB white wine, 1 clove of garlic and a tiny bit of oregano. I also ran 3/4 through the blender and left the rest chunky. My 3 yr old loved it and he hates tomatoes!

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busymom2

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Reviewed: Apr. 24, 2007

YUM! I used Organic everything. Though next time I think I will add another tomato or two and scale down a tad on the basil. The straining is a MUST -- that makes the texture perfect.

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PHEOBS

Cooking Level: Expert

Living In: Fountain Hills, Arizona, USA

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Reviewed: Jan. 15, 2007

This is an extraordinary soup that our whole family loves. We have it quite often.

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KATHYMURRIN

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Reviewed: Jan. 8, 2007

Yum Yum! My kids normally don't like tomato but after I made this soup they will no longer say no to tomato

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NHMARTI

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Reviewed: Dec. 14, 2006

The soup turned out better than I expected and it was surprisingly easy! Thank You!!

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Pei Pei

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Reviewed: Oct. 12, 2006

Wow, on a cold day this soup sure hits the spot. It may be good with a little bit more cream but either way, it is perfect to dip a nice pice of bread into and also great with pieces of crackers in it.

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CateTheGreat

Cooking Level: Intermediate

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Reviewed: Sep. 20, 2006

I didn't have enough tomatoes, and I added a jar of Classico Tomato Basil spaghetti sauce. This soup has a wonderful flavor!! The fresh dill might be the key!!

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Robin Castor

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Reviewed: Sep. 13, 2006

If you like basil and tomato this is the soup. I found it a good way to use extra tomatoes. I'd eat this again.

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Matt T

Cooking Level: Intermediate

Living In: Slippery Rock, Pennsylvania, USA

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Creamy Tomato-Basil Soup

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