Reviewed: Jan. 26, 2012

roasted a whole head of garlic- so it wouldn't get too dried out. used a few cherry tomatoes. added just a touch of cream to thicken. awesome! used more basil too.

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Reviewer:

LOLISA

Reviewed: Jan. 21, 2012

Easy to make but too intense. The garlic was charcoal at the end of an hour, so next time I will just put it in or 30 minutes or so. I will probably try to soften the intensity with a nut roux or some milk next time as well.

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Reviewer:

AlmostVegetarian

Reviewed: Sep. 23, 2011

I had a lot of tomatoes from the garden that I needed to use up, so I tried this recipe. It was good, but not amazing. I added a little cream to the soup and had to add some tomato paste because without it the soup was very runny.

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Reviewer:

blauenaffe

Reviewed: Sep. 1, 2011

Very flavorful!

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Reviewer:

swag35

Reviewed: Aug. 21, 2011

We had this cold for dinner one night. It was a terrific, summery soup that my family enjoyed, and would probably be better hot. Instead of chicken stock, we used water, and three more cloves of garlic. We used very little water and it was thick and tasty. We had a good dinner that night.

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Reviewer:

Ruthie

Reviewed: Jan. 19, 2011

Was a very good light soup to start off with on dinner. I used a little less stock however and was still wonderful.

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Reviewer:

morrin

Cooking Level: Beginning

Home Town: Toledo, Ohio, USA

Living In: Los Angeles, California, USA

Reviewed: Jan. 2, 2011

Fantastic way to use up garden surplus tomatos. My family hates tomato soup but we tried this and we all loved it including picky 6 year old and even more picky 2 year old. i doubled the garlic and left out the vinegar as i didn't have any and it came out perfect. haven't tried it cold yet becuase there is never leftovers. Thanks!

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Reviewer:

annasivad

Reviewed: Nov. 20, 2010

I followed the recipe as directed, my son and husband loved it, I wasn't as keen. It was really easy to make, and I will make it again.

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Reviewer:

lancashirelassie

Reviewed: Nov. 7, 2010

Very easy, low calorie, and delicious! Will definitely make this again.

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Reviewer:

kirklandcook

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Roseville, Michigan, USA

Living In: Kirkland, Washington, USA

Reviewed: Oct. 2, 2010

I didn't use much oil, no balsamic, & added 1 tsp of agave syrup. I also roasted a head of garlic along with the tomatoes & used 4 of the cloves in the soup. So simple, creamy & delicious!

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