Reviewed: Nov. 29, 2008

we really liked the freshness of this soup. i made it with hydroponic tomatoes and had i some fresh garden ones i think it would have even been better. i agree with a reviewer who said that the cloves stated must mean cloves of garlic, not 4 cloves.

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rere

Cooking Level: Intermediate

Home Town: Kingston, New York, USA

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Reviewed: Nov. 26, 2008

Sick husband + no tomato soup = allrecipes.com This was so easy and so much much better than any canned tomato soup I have ever had. We don't buy the canned stuff anymore.

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SweetPea

Home Town: Saint Charles, Missouri, USA

Living In: O Fallon, Missouri, USA

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Reviewed: Nov. 20, 2008

I probably should not post a rating to this since I had a cold when I ate it so my taste buds may have been a little off. I was looking for an easy, tasty, low fat soup that I had all ingriedients for on hand. This looked very easy and it was very easy. I pureed 3/4 of the mix to make the soup a bit thicker and I also added some basil and lite sour cream since I was out of cream. This soup was good, but I do prefer a tomato base (tomato juice) rather than broth.

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bizzymomma

Cooking Level: Intermediate

Home Town: Eden Prairie, Minnesota, USA

Living In: Sioux Falls, South Dakota, USA

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Reviewed: Nov. 20, 2008

My daughter & best friend LOVE tomato soup & was asked to make this again plan. I parboiled & removed the skins, I had nice meaty tomato so I did not worry about seeds. I used 7 tomatoes, fresh garlic onion, sugar, basil, cracked pepper with a pinch of white pepper, I also made the rue. Add a dollup of sour cream & delish! I'd like to play around with this some more ;)

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sugarplum

Cooking Level: Intermediate

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Reviewed: Nov. 15, 2008

I tried this recipe and it was not to our taste. I made no corrections at all!

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kati

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Reviewed: Nov. 14, 2008

Living in China, it is impossible to find the old stand-by canned tomato soup. When the cold weather hit, I was wanting my tomato soup... so it was allrecipes.com to the rescue! Mmm! Mmm! GOOD!! This was delicious! Only problem... it was gone too quickly! Will definitely double or triple the recipe next time! Thanks!!!

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KathyIsKooking

Home Town: Lake Orion, Michigan, USA

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Reviewed: Nov. 13, 2008

Delicious. I doubled the whole cloves and added some heavy cream. I also quadrupled the recipe to have enough to save several servings in the freezer. This soup reheats well and tastes amazing. It has become a family favorite. UPDATE: I keep seeing reviews claiming this is made with cloves of garlic, not whole cloves. I've now made it three ways. With whole cloves, with garlic cloves, and with both. I strongly believe this recipe is meant to be made with whole cloves. (The little brown spikey ones.) Adding some garlic isn't a bad way to go, and we are garlic lovers. However, be cautious as it could easily overpower the delicacy of the tomato. Using just the whole cloves gives it a tweak of sweet tang. I can't describe it any better. It is just wonderful! Adding both gives it a more Italian flavor. Just adding garlic and not the whole cloves is ok, but not as tasty. It's almost as though something is missing, but is still flavorful.

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Andi K

Cooking Level: Intermediate

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Reviewed: Nov. 5, 2008

This was a very fresh tasting tomato soup. I used romas as that is what I had on hand. I boiled them for a few minutes so as to remove the skin before using them in the soup, and then followed the recipe after that. I also didn't have cloves, so substituted garlic (which we love) I served w/ a dollop of sour cream and shredded cheese topping and a parmesan topped crostini for a dipper side. Will definitely make again perhaps adding a touch of cream to make it a little thicker.

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MRSKWRIGHT

Cooking Level: Intermediate

Home Town: Boring, Oregon, USA

Living In: Bend, Oregon, USA

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Reviewed: Nov. 4, 2008

This is great soup! Suspicious at first looking at the recipe because the ingredients seem too few, but it turns out such delicious one. definitely comforting. Only, I cut butter to 1TS.

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noellee

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Reviewed: Nov. 2, 2008

Delicious! I used a jar of home-canned tomatoes instead of fresh, omitted the cloves & added garlic. I usually like to try recipes before I make extra, in this case like another reviewer, I wish I had doubled or tripled the recipe. We enjoyed it with a little chopped fresh basil and parmesan cheese sprinkled on top.

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dutchcoco

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Reviewed: Nov. 1, 2008

This is very good. I have many who hated Tomato Soup until now. They all loved it. I added more broth, seemed a bit thick. Easy to make though! Thanks!

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Mick

Cooking Level: Beginning

Home Town: Watertown, South Dakota, USA

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Reviewed: Oct. 29, 2008

I used this as a base and tweaked it to our own taste. Also, my fresh tomatoes had been peeled and previously frozen so I just used an immersion blender to make this into a smooth soup. I used powdered cloves so I wouldn't need to pick out the whole ones but I will omit them next time - I thought they gave the soup a weird taste.

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Lesley Maria

Cooking Level: Expert

Home Town: Durham, Durham, England, U.K.

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Reviewed: Oct. 26, 2008

This soup is wonderful, but I made a couple changes. I substituted 4 garlic cloves for the four whole cloves. I added red pepper flakes and italian seasoning.

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Meg

Cooking Level: Intermediate

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Reviewed: Oct. 24, 2008

I made this today and it disappeared quickly in my house ! I didn't have cloves so I used garlic instead. My family loved it but I think it needed to be a bit thicker. I felt it was a bit runny. Will try this again.

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steph

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Sewell, New Jersey, USA

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Reviewed: Oct. 17, 2008

I'm glad I doubled this recipe, I think as written it would have been 6 pretty small servings. Doubling it we have 6-8 servings. Other then that the only change I made was using veggie base rather then chicken and I reduced the sugar and salt some. What a great soup.

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Kalex

Cooking Level: Intermediate

Home Town: Lake Oswego, Oregon, USA

Living In: Portland, Oregon, USA

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Reviewed: Oct. 14, 2008

WOW! I don't think I have ever bothered to input a review yet but i just had to with this recipe. I made a few small changes based on what others had to say - I added 3 cloves of garlic and 3 bay leaves. Other than that I followed the directions perfectly and I just couldn't get enough of it. I will never make canned tomato soup again!!

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RIPPINCHICK

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Reviewed: Oct. 7, 2008

I made this soup tonight and it was truly delicious. I actually followed "Vivibo's" comments, adding garlic, balsamic vinegar, etc. I doubled the original recipe and thought it would serve 6 generously. The only thing I would do differently next time is peel the tomatoes before cooking. I don't like the little bits of skin left after pureeing in the blender.

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Jill

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Reviewed: Oct. 7, 2008

Would have been way better if not for the roux, all I could taste was butter.

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LINDZALEIGH

Cooking Level: Intermediate

Living In: Pacific, Washington, USA

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Reviewed: Sep. 30, 2008

This recipe was absolutely fantastic! The only changes I made were to double the recipe and add 2 cloves of garlic. I could tell right away that one batch just wasn't going to be enough. It freezes really well ahead of time! Love love love it!

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Starzchica23

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Reviewed: Sep. 30, 2008

Very tasty soup. I doubled the recipe (except for the cloves) to have enough for my family of five. There were one to two servings leftover. I felt it needed a little extra zing and my husband agreed. I added a little balsamic vinegar near the end of cooking and also put a tiny dallop of homemade pesto in the center of each serving. This was so much better than canned tomato soup.

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