Reviewed: Aug. 26, 2007

This soup was really good. My family does not like tomatoes much, so I added 2 more cups of chicken broth and cooked rice to make tomato rice soup and it was delicious!

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Boona

Cooking Level: Expert

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Reviewed: Aug. 26, 2007

This recipe was the best I found for tomato soup. We have an extensive herb garden, so I added basil, Lovage (adds a celery flavor), oregano, chives, and parsley. I also added chopped garlic. I don't have a food mill, so I used a food processor and then through a strainer. I have made this recipe several times and will continue to use it!

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clyrehc

Cooking Level: Intermediate

Home Town: New Holland, Pennsylvania, USA

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Reviewed: Aug. 21, 2007

This is the very best tomato soup! I followed the recipe exactly except I didn't have whole cloves so I threw in two pinches of ground cloves. Everyone loved it. My only complaint is that the recipe only made enough for four servings. Maybe I let it simmer too long. Will definitely make again; this time, a double batch! Thank you.

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Rose

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Reviewed: Aug. 19, 2007

The soup was great, I did change a few things. I rosted the garlic with a chopped red pepper in the oven for 30 minutes before adding them to the soup I also added a cup of milk, 1/8 teaspoon peprika and an 1/8 teaspoon cayenne pepper. I also used the blender to make it smooth before adding it to the roux. This is a great way to use all my garden tomatoes and my boyfriend even had seconds and he's really fussy.

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melimel_86

Cooking Level: Intermediate

Living In: Ottawa, Ontario, Canada

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Reviewed: Aug. 19, 2007

We loved this - I used fresh tomatoes from the garden and a little basil from the garden. I used the spiced cloves (my husband found slightly overpowering but he still raved about it) so I will use less next time. I used a teaspoon of crushed garlic and a blender instead of a food mill.

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Carrbabes

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Reviewed: Aug. 16, 2007

Wasn't bad. But, thought it was too salty and to much butter flavor for me. Would recomend start with half of recomended salt and butter and adjust to taste. Also, for me it needed some milk. Would recomend substituting maybe 1/5 of broth with milk. I also added a little more sugar. As far as the Garlic cloves or cloves (the spice)conraversy, I think for this soup it definitely requires cloves (the spice) for a traditional tomato soup taste.

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Tim

Cooking Level: Beginning

Living In: Lenoir City, Tennessee, USA

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Reviewed: Aug. 4, 2007

I made this for my 3 small children and it was a hit. They loved it with gold fish swimming in it. Thank you!

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ksmommy

Cooking Level: Intermediate

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Reviewed: Jul. 28, 2007

Absolutely the best, better than any soup in a can! I have been making this recipe for several years. We are always bombarded with tomatoes, so I can it so we can eat it year-round. The whole cloves give the soup just the right flavor. (The cloves in the recipe refer to the spice, not garlic cloves). Why would you put garlic in tomato soup? Thanks for a great recipe.

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NANCY F.

Cooking Level: Expert

Home Town: West Chester, Pennsylvania, USA

Living In: West Grove, Pennsylvania, USA

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Reviewed: Jul. 17, 2007

Unbelievable! We sat down to dinner.My husband tried one spoonfull of the soup, took the phone and called his parents to say : "We are having the best tomato soup, its the one you can find in top-level restaurants only!" Used the tomatoes from my garden, the leftovers from the chicken broth I made a couple of days before that. Didnt have any cloves OR garlic, so put a little bit of garlic powder and I am sure it could be even better with the real garlic. Used a blender, since we dont have a food mill. Dont think a food mill would do that great of a job though. Blender makes it very fine. Thank you for the recipe!!

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YuliaG

Cooking Level: Intermediate

Living In: Greer, South Carolina, USA

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Reviewed: Jun. 25, 2007

Great flavor. I used garlic cloves. I'll try to experiment with cloves in the future as well and see which I like better. I don't have a food mill and tried to blend it all in my blender. I was short on time, and put it in hot. I've learned to NEVER do that again, it just exploded out of the blender, creating a huge mess. Served it anyways, but everyone was limited to 1 small bowl because I lost some of the soup in the explosion. A bit chunky, but good flavor. Will give myself more time to cool it off and blend the soup in the future.

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inthekitchen

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Reviewed: Jun. 6, 2007

i used no-chicken broth. and i didn't have a food mill. regardless-i put it in a blender and pureed it. it was thick and actually 2 out 3 ppl who tried it, liked it thick. does taste like it needs something. and while sauteeing the onions and garlic i added in an "italian" spices comb, maybe salt, i'm not sure. but it was good. still more work than i care to do

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squeakycat

Cooking Level: Intermediate

Home Town: Buffalo Grove, Illinois, USA

Living In: New York, New York, USA

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Reviewed: May 31, 2007

Much better than the stuff from the can!! I liked the nice redness to it, and the flavours blended well. Delicious served with the simple grilled cheese sandwich. For those more adventurous, and since we're garlic lovers here, try doubling the amount of garlic, or even putting a bit of chicken bouillion in there too :)

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CHELS

Cooking Level: Beginning

Home Town: St. John's, Newfoundland, Canada

Living In: Montreal, Quebec, Canada

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Reviewed: May 30, 2007

I think I created a lot more work for myself just because I don't have a food mill. I blanched (peeled) and seeded the tomatoes before starting. I followed others' recommendations and sauteed garlic with onions before adding the tomatoes and homemade chicken broth (http://allrecipes.com/Recipe/Chicken-Broth-in-a-Slow-Cooker/Detail.aspx). After using my submersible blender, I tasted it. It seemed like it needed something, so I took more reviewers' suggestions and added oregano, thyme and garlic powder. A lot of work and not as spectacular as I had hoped, but still good. I probably won't make this again. Thanks anyways =)

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WeirdAuntMartha

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Hopkins, Minnesota, USA

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Reviewed: May 21, 2007

The best recipe! I tried a few, but this one is my favorite just because it's so easy and uses fresh tomatoes, which tastes much better than using canned ones. For an all-vegetarian version, use vegie broth instead of chicken. The only thing I changed was putting 2 cloves of garlic through a press. For variety and texture, I sometimes chop up a carrot and some celery and throw it all in the blender like I would normally. Tastes great!

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Cat

Cooking Level: Expert

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Reviewed: May 20, 2007

very tasty! I sauteed the onion and garlic in olive oil and cooked the tomatoes in it before adding the broth. I also added 2 cloves (spice) because indian tomato soups call for cloves and i like the taste of it. By accident I didn't 'gently' boil! So I had to add half a cup of water when I blended the soup (I don't have a food mill). Maybe I boiled too much away because the soup was perfect consistency - not too thick or thin. I added some oregano, paprika and cumin and let it simmer for a couple of minutes. Delish! I ate it with sour cream. I will definitely make this again. p.s. remove the clove (spice) before blending, sometimes it doesn't blend well and you're left with pieces in the soup.

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SMARIGOLD717

Cooking Level: Expert

Living In: New York, New York, USA

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Reviewed: Feb. 28, 2007

I was craving tomato soup and found this to be a great starting point. I used canned whole tomatoes with basil instead of fresh tomatoes because the tomatoes at the store weren't looking too great. I also misread the directions and added 4 cloves or garlic instead of whole cloves. It was a good mistake in my opinion. I ended up taking two out before I food processed it so it wouldn't be too strong. I also added a dash of ground cloves, oregano, and basil. After food processing it I added 3/4 cup of half and half. It was delicious and will definitely be a staple in our house.

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MILKLISSA79

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

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Reviewed: Feb. 27, 2007

A good, basic tomato soup recipe that I closely resembles my mom's. I assumed the cloves to be cloves of garlic, and 4 cloves (while more than i would usually add) were not too overpowering. I skip the roux and thicken the soup with a dash of cream instead. I also add a small splash of balsamic vinegar for added sweetness, some dried oregano at the beginning and top with fresh parsley before serving.

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WorkAndPlay

Cooking Level: Intermediate

Home Town: Utrecht, Utrecht, Netherlands

Living In: Ljubljana, Gorenjska, Slovenia

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Reviewed: Feb. 25, 2007

I can't imagine this soup with actual clove cloves. I used four cloves of garlic and that was awesome. It's a salty soup, so beware when it comes to adding salt. I don't think I will next time. Of course, it depends on the sweetness of your tomatoes.

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kenda

Cooking Level: Intermediate

Home Town: Hunter, Kansas, USA

Living In: Iowa City, Iowa, USA

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Reviewed: Jan. 21, 2007

excellent and very easy..

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Rose

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Reviewed: Nov. 21, 2006

Very tasty but a bit strong/acidic. I ate it with sour cream to tone it down. Probably wouldn't make again. It's possible I just don't like tomato soup that much... I took the cloves to mean the spice... It seemed to work. I did not add garlic at all.

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Stacie

Cooking Level: Intermediate

Home Town: Fairfax, Virginia, USA

Living In: Pasadena, California, USA

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Garden Fresh Tomato Soup

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