The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Oct. 20, 2009
I had lots of yellow tomatoes, this year from my garden and used them instead of red roma's. I also added one chopped and sauted onion, and about 1/2 cup of feta cheese before I blended up the works. It so delicious, my husband ate up the left overs for breakfast the following morning!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Oct. 15, 2009
I love this soup. I do use a whole ball of garlic and add tomato paste to thicken it up. I also added some dried tyme and rosemary on tomatoes before I roasted them.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Oct. 12, 2009
I added 2 jalapeno peppers to the mix(also roasted) and used only 2 cups of water. It is now my favorite soup and I can't wait to make it again. So good! Thank You!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed: Oct. 1, 2009
This soup was so very good! It was so easy to make. I did double the amount of garlic that the recipe calls for. Watch the tomato and garlic cooking time though. Depending on your oven, it takes less than an hour like with me. I will make this again and again.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Sep. 16, 2009
Very good, will definitely make again. I like the roasted taste in the soup, so I'll use this one. Perfect for when basil and tomatoes are still coming, but the weather turns cooler. Made with cheese straws, nice combo.
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Cooking Level: Expert

Living In: Stoughton, Wisconsin, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
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Reviewed: Sep. 14, 2009
This is really good on a dreary, rainy day like today. I only had minced garlic so I placed it in foil & added it about 30 minutes in, so it didn't burn. I put it all in my blender because I don't like the tomato skin. I also de-seeded as much as I could. Used celtic salt & a bit of strong dry garlic because I'm a garlic nut. I used a low sodium chicken powder & heated it with a bit of water in the microwave. Eyeballed the broth because I didn't want it thin. Great recipe, thanks!
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Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.3 star rating.
Reviewed: Sep. 14, 2009
This came out terrible for me. Giving it three stars because it was the first time I had tried to make a soup this way, and others said it came out well for them. I loved the idea of roasting the tomatoes first, but it came out too liquid and tasteless.
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Cooking Level: Beginning

Home Town: Kendall Park, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Aug. 21, 2009
This is an excellent soup! I charred my garlic, but, overall it is a very good recipe!!!
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Cooking Level: Intermediate

Home Town: Carmel, Indiana, USA
Living In: Anniston, Alabama, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Aug. 17, 2009
I made this soup as a first course for a group of 60 women and it was a hit! I mostly followed the recipe except I added the cloves, skins and all, to the blender with the tomatoes, and made it the day before then I added chicken stock an hour before when I warmed it up and just enough to give it a good consistency. I will make it again (for myself).
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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Aug. 13, 2009
Everyone loved this soup! I added onions and roasted them along with the tomatoes.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Jul. 23, 2009
The best soup I have eaten! My co-workers are fighting over the leftovers. The combination of the roasted tomatos, basil, garlic and balsamic vinegar gives this simple soup a very sophisticated taste.
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Cooking Level: Expert

Living In: Sanford, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Jul. 18, 2009
Excellent soup! I used homegrown tomatoes and minced garlic spread over the top with the oil, salt, and pepper. I did peel them before putting them in the processor and to make the soup a little thicker I used a can of cream of ckicken soup instead of the chicken stock. Delicious!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
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Reviewed: Apr. 4, 2009
Very good tomato soup. I also sauted some onions in a few Tablespoons of olive oil. I also added about 1 teaspoon of fresh thyme from my garden and alittle crushed reds for some kick.
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Cooking Level: Intermediate

Home Town: Aston, Pennsylvania, USA
Living In: Winter Haven, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed: Jan. 13, 2009
I tweaked this recipe and made it Old Mother Hubbard style, and it came out super thick. Having only one pound tomatoes,I used the size bigger than cherry, roasted them with the garlic cloves until they began to split, soaked five sun dried tomato halves in some hot broth, and keeping the tomatoes in their skins, I tossed the works into the blender along with 4oz tin of tomato paste. I used the full amount of broth. Added a tbs of garlic soy margarine, and a tbs of pesto. Also, to reduce tomato acidity, I added 1 tsp sugar. And just for variation, I added a cup of aborio rice. My soup is super thick, in fact I had to keep adding more liquid as the aborio cooked in the soup. Amazing. For my daughters lunch tomorrow I plan to add milk, it is soooo thick. Yum :o)
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Cooking Level: Expert

Living In: Montreal, Quebec, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed: Nov. 2, 2008
try shaving some good quality parm or romano cheese into the hot soup to help the consistency and flavor
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The reviewer gave this recipe 3 stars. This recipe averages a 4.3 star rating.
Reviewed: Sep. 29, 2008
My "roasted" garlic was charcoal by the time it spent an hour in the oven, and I drastically cut the stock (used more like 2 cups, not 1 quart). Nice flavour, though, and a great way to use up tomatoes.
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Cooking Level: Intermediate

Home Town: Paradise Hill, Saskatchewan, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Sep. 23, 2008
This is a great soup. I used less chicken broth when I blended it, and then boiled some pastina in the rest of the broth to add a little more texture. Stirred the two together and it was a winner! Next time I will add Israeli couscous instead of the pastina... Mmmmm.
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The reviewer gave this recipe 1 stars. This recipe averages a 4.3 star rating.
Reviewed: Sep. 23, 2008
I dont know what went wrong since I followed the directions exactly. I added several things to try to make it better.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed: Sep. 23, 2008
This recipes was fantastic! I did use less broth, as recommended but other than that I followed it exactly. It was so fresh and creamy...it went perfectly with my baked grilled cheese (also from this site). I might have to start growing my own tomatoes just so that I have an excuse to keep this around!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed: Sep. 17, 2008
I'm not a huge fan of tomato soup but this was good. I removed the skins, and used an immersion stick to blend the tomatoes with a couple of cups of the stock. I then added the stock a little at a time until it was the right consistency for us. As always, I used white balsamic vinegar. Nice recipe, Rosa. Thanks!
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Cooking Level: Expert

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