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Reviewed: Jul. 19, 2008

Excellent recipes. I would recommend adding the broth a bit at time instead of all at once. That way you can control how thick the soup is.

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JKWIGGINS


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Reviewed: Sep. 10, 2007

This recipe is great! I make this all the time now. It is a light soup so it is not a meal in itself but the roasted garlic and tomato and the basil just taste so fresh. Make sure you roast them till they are browning nicely. Yum!

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COOTIESMOM

	Cooking Level: Expert Home Town: West Palm Beach, Florida, USA Living In: Royal Palm Beach, Florida, USA
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Reviewed: Jul. 25, 2007

Used less chicken stock and removed skins after roasting as suggested and turned out to be a thin tomatoe flavored chicken soup. Not worth all the time to make. There are better uses for 2 pounds of plum tomatoes.

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Toni in Chester County


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Reviewed: Jun. 10, 2007

This soup was incredible! My friend ate 5 bowls! I made it with vegetable stock to make it vegetarian and added a couple extra cloves of garlic. I will be making this many times in the future...thank you!

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Reviewer:

BONF


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Reviewed: Feb. 28, 2007

This is an awesome soup, and if you use olive oil instead of butter and low sodium chicken broth, the health factor goes sky high. I've made it for several people and I love to watch their expression when they take that first bite! EXCELLENT and easy!

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cookie cruncher


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Reviewed: Aug. 8, 2006

I'm making my second batch in three days. Last time I used less broth, and was out of basil---but every drop was so delicious! We like it warm. Today I'm doubling the recipe and I plan to keep a batch in the fridge & freezer, because it's not only great as it is but this will make a great base for other soups and for sauces.

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Reviewer:

AJ


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Reviewed: Jun. 13, 2006

This is a fantastic, healthy tomato soup recipe. My family LOVES it as is!

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Reviewer:

PrincessCakie

	Cooking Level: Beginning Living In: Spokane, Washington, USA
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Reviewed: Jun. 7, 2006

Delicious and simple. I'll be making this all summer long!

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Reviewer:

TERESITA79

	Cooking Level: Intermediate Home Town: North Ridgeville, Ohio, USA Living In: Cary, North Carolina, USA
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Reviewed: Apr. 2, 2006

Just like the soup at Macaroni Grill - Great.

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Reviewer:

ChipCarr

	Cooking Level: Expert Living In: Frederick, Maryland, USA
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Reviewed: Feb. 25, 2004

The adjective 'hearty' in the title of this recipe is a little misleading. Try 3x tomatoes or 1/3 broth.

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Reviewer:

sloanyo


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Reviewed: Dec. 31, 2003

It had the taste I was looking for. I used regular tomatoes, not romas. I only used half of the chicken broth because I wanted it thick. I felt if I used the full one quart it would have been too watery and less tast. I also used about 8 or 9 cloves of garlic. Soooo gooood!!

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4 users found this review helpful

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MYERSS


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Reviewed: Sep. 2, 2003

The flavors in this soup are so delicious and heavenly. The only change I would make is to make sure you peel the tomatoes before putting them in the food processor to get rid of the skins and make it smoother.

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Reviewer:

MAMEJOHNSTON


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Reviewed: Aug. 22, 2003

I found this to be the best roasted tomato soup recipe I've tried. We doubled the garlic to add additional flavor. We also blended 1/2 the tomatoes/garlic and chopped the other 1/2 to have some chunks in the soup. Yum!

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Reviewer:

Mary Pat


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