Reviewed: Oct. 16, 2007

Delicious! I have made it twice now. I tried using olive oil instead of butter, but the small amount of butter really makes the difference!

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jannycakes

Cooking Level: Intermediate

Home Town: Merrillville, Indiana, USA

Living In: Cody, Wyoming, USA

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Reviewed: Oct. 14, 2007

I did not have a mill so I relied on my blender and strainer to blend my soup up. This did require some time to get the end results but I was okay with that. I also made the soup the night before and let it stand in the fridge over night hopefully absorbing all the flavors of herbs added. I reheated the next day and made the necessary adjustments of salt and sugar. The kids were not impressed with it due to the fresh difference of fresh garden tomatoes over the can of cheap soup. The hubby and I love it however and froze gallons of it in single serving portions. This is a great labour of love and looking forward to it come the cold spell. Thanks for sharing.

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GG

Cooking Level: Intermediate

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Reviewed: Oct. 13, 2007

loved the recipe,this was my first try at making something from scratch,it was very simple,I made it for my wife who loves tomato soup she eats canned soup all the time and wanted to make her something special and she loved it as well as my mom...lol thanks

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truckerjoe

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Reviewed: Oct. 5, 2007

Thank you for the posting. I made one batch with the garden tomatoes and I was amazed it was so good. Then I made a double batch with my cherry tomatoes, again it turned out great, so then I used my yellow pear tomatoes. Wow fantastic. And hear I was asking people to take my tomatoes cause I had so many. I will can the soup, and enjoy all year. Thank you for the great posting.

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Jane P.

Cooking Level: Intermediate

Home Town: Ironwood, Michigan, USA

Living In: Ishpeming, Michigan, USA

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Reviewed: Sep. 30, 2007

Me and My Husband really enjoyed this soup... also helped me get use out of the last tomatos of the season... Thanks

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Tedi

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Reviewed: Sep. 29, 2007

all i could taste was the roux!

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lindsah of the sauga

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Reviewed: Sep. 19, 2007

A great base. I omitted the cloves and added beef broth instead of chicken. I also added in 3 cubed turkey sausage links, 1 small cubed zuccini, 1 tsp garlic powder, rosemary, thyme, sea salt, and pepper. Oh momma! It was excellent!

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DANCENYSHOPPER

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Reviewed: Sep. 16, 2007

This soup is FABULOUS!! I have never enjoyed tomato soup so much and everyone I have given some to raves about it. I have eaten it plain and also thrown in Italian sausage, zucchini, green beans, etc. It has also made me very popular because everyone is giving me all the tomatoes from their garden that they don't know what to do with. Thanks for such a great recipe.

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SMRONEY

Cooking Level: Intermediate

Living In: Austinburg, Ohio, USA

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Reviewed: Sep. 15, 2007

Exactly the simple and straight forward homemade tomato soup we've been dreaming of. We did add just a little half and half after pureeing the soup in a VitaMix blender. Thanks!

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Lisa B.

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Reviewed: Sep. 11, 2007

Easy recipe. I did not add the cloves and instead put in basil. It ends up very thick, so I used more chicken broth to thin it out. Very good recipe.

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Stacey

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Reviewed: Sep. 9, 2007

Who knew tomato soup could be so good? I had some very ripe tomatoes that had to be used and this was the perfect solution. If you are using this as a main course it will likely only feed two. I added a chili pepper, bay leaf, and garlic to the simmering blend and used a 1/2 teaspoon of ground chives instead of whole chives. I also blended everything into the soup (sans the bay leaf.) I added the salt but it was a bit too much; I will use less next time and I added a turn of Basalmic vinegar before serving. What a surprising treat this turned out to be.

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FOODLOVE

Cooking Level: Intermediate

Home Town: Defiance, Ohio, USA

Living In: Beverly Hills, Michigan, USA

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Reviewed: Sep. 9, 2007

Excellent. I have made it as is and tried other reviews suggestions with basil and garlic. We love it either way. This a great recipe to use up all of our garden tomatoes. I am freezing many containers full and hope to enjoy all winter long.

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Emily

Cooking Level: Intermediate

Home Town: Farmington, Minnesota, USA

Living In: Elko, Minnesota, USA

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Reviewed: Sep. 8, 2007

Very easy and quick. Tastes better than the canned variety.

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kathygeek

Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA

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Reviewed: Sep. 7, 2007

Perfect recipe for those with too many tomatos and no interest in pasta sauce. I added the basil and garlic as suggested and omitted the cloves. I don't have a food mill so I just used a large strainer and spatchula.

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Judy O

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Reviewed: Sep. 5, 2007

VERY good! I added a couple garlic cloves--for a garlic tomato soup--mmmmmm!

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DIANEA5

Cooking Level: Expert

Home Town: Buffalo, New York, USA

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Reviewed: Sep. 5, 2007

Excellent! Exactly what I was looking for. Being vegan, I used vegetable broth instead of chicken, and used vegan margarine instead of butter. I peeled the tomatoes before chopping them, and I removed the whole cloves before passing the mixture through the blender. I'll be making this often! So delicious.

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France

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Reviewed: Sep. 2, 2007

Nice way to use the bounty of summer tomatoes. Doubling the recipe is a must! For some added flavor make sure to toss in fresh basil leaves before simmering. Nice recipe that I will make again.

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dianekp

Cooking Level: Expert

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Reviewed: Aug. 31, 2007

Yum Yum this is a super recipe really easy and yummy!

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LORITFOSTER1

Cooking Level: Intermediate

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Aug. 28, 2007

This tomato soup is awesome! I added two large cloves of garlic and some black pepper and it was great! I had to substitute the chicken broth with beef broth because I was out and it turned out fine. Thanks for the great recipe!!

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