Reviewed: Jan. 18, 2012

I really wanted to love this soup. The tomato flavor, for me, was a little to acidic and unbalanced. I did love the addition of the dill.

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Reviewer:

stephvet

Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

Living In: Manhattan, Kansas, USA

Reviewed: May 22, 2011

Excellent. Will make again.

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Reviewer:

MissyLynn

Reviewed: Oct. 21, 2010

As it is, I give this a 4, but with some adjustments, this is my go-to tomato soup recipe. I used cherry tomatoes (halved) instead of normal and did NOT push the soup through a sieve. Also, I did not have half and half so I used evap. milk, don't think that made much of a difference. Also I subbed basil for dill because I don't care for dill, but I didn't taste the basil. Great with a grilled cheese!

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Reviewer:

PlatinumChef

Reviewed: Jun. 20, 2010

This was very good. I used chicken broth in place of water, and was a little generous with it to thin out the soup a little. I didn't want to waste the chunky matter that was left over after putting the soup thru the sieve, so I put it in my Vita-mix blender, pureed it and put it back with the soup. Next time, I'll just blend it up all together. I used 1/2 tsp of dried dill in place of fresh, two cloves garlic, added a few dashes of hot sauce, a couple drops of worcestershire, and a couple tbsps of fresh minced basil at the end. The basil really gave the soup a more sophisticated flavor. I'm not typically a fan of tomato soup but really wanted to use up the tomatoes I had on hand and this was the ticket. I served this with griled cheeses sprinkled with garlic salt (on the cheese). Yum! Thanks for the recipe.

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Reviewer:

Sarah

Cooking Level: Expert

Reviewed: Jul. 31, 2009

I added more salt, pepper, sugar and dill than the recipe calls for... I think also I should have used chicken broth as suggested by another reviewer instead of water, and a dash of worcestershire sauce would have been a good idea too. The dill is a must, really adds to the soup, I probably used 4 times more than called for as I liked it so much... With these changes the recipe can become a 5...Also didnt have tomato paste, so used tomato sauce.

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Reviewer:

laura*starla

Cooking Level: Beginning

Living In: Paris, Île-De-France, France

Reviewed: Apr. 17, 2009

This recipe's a keeper! If you make it, please note that it only makes two servings, so if you're cooking for a family you'll need to at least double it! I used veggie broth instead of water, and doubled the amount and the soup was still thick. In fact, with the amount of water given you get more of a sauce! I also doubled the garlic and dill. Yum!

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Reviewer:

Parjata

Reviewed: Mar. 29, 2009

I added a few dashes of worchestire, a little bit more sugar & a dash of tabasco. Wonderful soup.

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Reviewer:

Kitkat

Reviewed: Feb. 23, 2009

I used chicken broth in place of half the water. This soup is full of flavour. Excellent recipe!

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Reviewer:

Natasha Ashfield

Cooking Level: Beginning

Reviewed: Feb. 23, 2009

I followed the recipe exactly and the end result was yummy.

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Reviewer:

Jai

Cooking Level: Expert

Home Town: Greenville, Ohio, USA

Reviewed: Sep. 6, 2008

Very good receipe that I modified by adding a little extra sugar and a few dashes of worcestershire and tabasco sauce. The dill undertones are delightful.

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