Reviewed: Sep. 22, 2008

This was a really good soup. However, at the end of the day (or the recipe actually) it just needed something more. So I added some heavy cream, about 1/4 cup, and it turned into tomato bisque. It was perfect at that point. Great flavor and beautifully creamy taste. My soup was not totally smooth as I did not have a food miller to use. I used a food processor instead and it worked well. Actually, I think that gave it some texture and it was a better soup for it. Will make again.

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Becky

Cooking Level: Expert

Home Town: Houston, Texas, USA

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Reviewed: Sep. 21, 2008

So sorry I didn't double the recipe the first time making it. I followed the directions almost exactly, except that I used yellow cherry tomatoes from my garden and added a bit more onion. I might note I also used home made chicken broth. This recipe is very easy, not much time involved, and absolutely delicious! I've moved on to a very large batch using romas.

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ski0221

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Reviewed: Sep. 21, 2008

I used a homemade vegetable stock instead of chicken broth. And before I added the chicken broth I cooked in the roux. That made it more of a condensed soup. I froze it and when I was ready to eat, I added the vegetable stock and it was great! I also added a few shells, garlic, onions, and cilantro. It was great over a little rice for lunch at work.

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ngoodman

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Reviewed: Sep. 20, 2008

Forget about Campbells Tomato Soup. This will be a staple in our house from now on. I followed other viewer's suggestions and added a little milk at the end. It so good and creamy and will be the only tomato soup I'll eat.

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PEACEFULM2

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Reviewed: Sep. 19, 2008

I changed the salt to 1/2 tsp. The whole cloves gave the soup a mysterious delicious flavor.

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BettyBoop

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Reviewed: Sep. 19, 2008

Very good. I sauteed the onions and some garlic in margarine first before adding the tomatoes and broth. I used homemade veggie broth with condensed chicken broth added in. (I boiled some carrots and potatoes, saved the water, and added the veggies in at the end.) Mother and boyfriend liked it =)

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mayura

Cooking Level: Intermediate

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Reviewed: Sep. 16, 2008

This was pretty good but seemed to lack a depth of flavor, though I can see where someone would like something more "fresh" and simple tasting like this soup. I like the clove flavor, but didn’t have any whole cloves so added the slightest of pinches of ground clove at the end, which worked. I added a touch too much sugar, but that didn’t ruin it. Next time, I think I might try sautéing the onions in a little butter before adding the tomatoes. This is a good starting point recipe that will allow lots of variations, as noted by other reviewers.

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Bud

Cooking Level: Intermediate

Home Town: West Chicago, Illinois, USA

Living In: Sandwich, Illinois, USA

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Reviewed: Sep. 16, 2008

I left out the cloves but did add 2 cloves of minced garlic. I also added 1/4 C heavy cream. Delicious!

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CORBINMOM

Cooking Level: Intermediate

Home Town: Deerfield, Illinois, USA

Living In: Dekalb, Illinois, USA

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Reviewed: Sep. 15, 2008

I didnt strain the tomatoes, I also added a can of tomatoe sause (small can) this was great!!! with a slice of sourdoe bread!!!

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sarah

Cooking Level: Expert

Home Town: Apple Valley, California, USA

Living In: Gilbert, Arizona, USA

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Reviewed: Sep. 14, 2008

Very heartfull soup and relatively easy to make. Unfortunately the quantity for 2 servings was not sufficient, so I will be making it again soon to have more of it...Other than that delicious, warming and simple!

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Omar H.

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Reviewed: Sep. 14, 2008

The recipe as written was OK, however I made again with some alterations other reviewers listed and it was much better.

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CHRISTY7795

Cooking Level: Expert

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Reviewed: Sep. 14, 2008

Very good but I think some changes are needed. Leave out the cloves, the flavor is so strong it almost overpowers the soup. I don't have a food mill so I just used my hand held blender. That made it rich and creamy. I topped with some croutons and parmesan cheese, very good, will make again without the cloves. Also, do not add the salt called for, taste it first and add to your liking!!

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amydoll

Cooking Level: Expert

Home Town: Rockford, Illinois, USA

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Reviewed: Sep. 13, 2008

This is the best recipes for those of us who need to use up fresh tomatoes and don't want to use anything canned. Although it is fresh, it is very quick to make. I don't have a food mill, so I just pour it through a sieve. If you have small tomatoes you can just throw them in without chopping them. The cloves give it a cozy flavor, I would only leave them out if someone in your family really doesn't like them, (and some people really don't!)

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Robin Tsuji

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Reviewed: Sep. 11, 2008

Thick creamy and delicious! I didn't have any whole cloves so just put in a few spoonfuls of ground cloves. With the reviewers help this turned out so nice and spicy. I loved the garlic, cayenne ,and balsamic vinegar added also. Thanks for the solution to use up all these fresh tomatoes. I plan to freeze up batches of this .I hope it freezes ok. Absolutely love this soup! Thanks Charlotte!

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Callie W.

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Reviewed: Sep. 11, 2008

AWESOME!

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CherylSoy

Cooking Level: Intermediate

Home Town: Lincoln, Nebraska, USA

Living In: Hickman, Nebraska, USA

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Reviewed: Sep. 10, 2008

Very good soup. The cloves add a different but nice flavor. I made 4 batches and canned it. I followed all the ingredients exactly. I have a food mill, but didn't want to mess with it, so I put it in the blender and through the strainer. Turned out great!

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5boys2cook4

Cooking Level: Intermediate

Home Town: North Ogden, Utah, USA

Living In: Cedar City, Utah, USA

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Reviewed: Sep. 10, 2008

Just got done with dinner, and this soup was great.. I was never tomato soup (can) person, and never really had it homemade. Love it.. I did take a reviewers advise and added saute'd garlic and onion. In the end it did seem a little light on flavor so I added some balsamic vinegar and a touch of cayenne pepper, made it just pop in flavor. Thinking Ill take the leftovers and add some veggies and maybe some tiny pasta for a bit of variety. I also did double the recipe. Great use of fresh tomatoes. will certainly keep this recipe around!!!! thanks

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KATYPETE

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Reviewed: Sep. 10, 2008

This is by far the best ever! Anyone know if it freezes well? My garden is just full of ripe tomatoes!

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HomeCookinMom

Cooking Level: Intermediate

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Reviewed: Sep. 10, 2008

Yum! A great, easy way to use up excess tomatoes. I unfortunately don't have a food mill, so I peeled and seeded them first, then ran the soup through the blender prior to thickening. Used an extra 1/4 tsp of salt due to sodium free chicken broth and added one tbsp. of tomato paste for some extra oomph. This is good, inexpensive, and good for you. The only negative is that it spoils you for the canned kind!

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MrsPinky

Cooking Level: Expert

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Reviewed: Sep. 10, 2008

I think this is a good base to start a soup...but it seems pretty much everyone has added/removed stuff to make it better which is why I'm only giving 3 stars as is. Next time I will omit the cloves or maybe only add 1, the flavor of them is WAY too overwhelming! I wish I would have read the reviews to find that a lot of people didn't add them or only put in 1. Unless you LOVE the flavor of cloves, I would add sparingly. I added 2 garlic cloves and will add more next time. I also added half and half to make it a creamier soup. I added a little bit of basil too because I was trying to get rid of the clove flavor. After the first step, I put it in the food processor and then strained it through a strainer. Put the stuff in the strainer back through the food processor again and then strained that which left a nice smooth soup, no lumps, chunks, seeds or anything like that. I will definitely try this again with more left over summer tomatoes and some adjustments! :) Back to change my rating to a 2...the more I thought about it, the cloves just ruined this soup. I made the tomato basil soup recipe from this site and that's a winner.

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