Reviewed: Jun. 18, 2009

This soup is absolutely fabulous. The only reason I didn't give it 5 stars is because as a garlic lover I think it needs some. The first 5 or so times I've made it I've used fresh tomatoes but the last few times I've used large cans of petite diced, I can't tell a difference in taste and it really cuts down on the prep time so I think I'll stick with it.

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Brooke

Cooking Level: Intermediate

Living In: Wheaton, Illinois, USA

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Reviewed: Jun. 10, 2009

My mouth is watering just remembering the soup! Perfect for company, too.

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Pattisea

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Reviewed: Jun. 9, 2009

Very nice! Easy, vegetarian and yummy. I used a can of tomatoes (drained) to be lazy and fat free half and half. My basil was fresh from my garden so there was a lot of flavor. A dollop of sour cream and a tiny basil leaf for a garnish and it looked like an all day soup in under 45 mins!

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CATWOMANX

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Reviewed: Jun. 1, 2009

After reading everyone else's reviews, I expected this to be a good soup, but what I got was beyond any expectations!!! This soup was amazing! Simple to make, but at the same time it looks and tastes like I must have spent hours working on complicated steps. I was trying to replicate a soup that had chunks of tomato in it, so I only pureed half of the tomato mixture with the basil. The only part of making this soup that seemed at all tedious was peeling and seeding the tomatos. Next time I'll probably try it with canned tomatos since vertually all of the "freshness" gets cooked out of them anyway. Thanks holly for a wonderful recipe! I'll probably be making this regularly now, and I've even considered starting to grow basil.

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Cori Anderson

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Bloomington, Indiana, USA

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Reviewed: May 19, 2009

I added 3/4 cup chopped onions. Next time, I might add some celery to the soup. Thanks for the recipe! I was able to use the basil from my garden!

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Sameera Azad

Cooking Level: Intermediate

Living In: Ann Arbor, Michigan, USA

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Reviewed: May 18, 2009

I made this for my family this afternoon and they loved it. I did so with un-skinned, seeded tomatoes and it was still fantastic.

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mender3

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Reviewed: May 18, 2009

This was a great tasting recipe! The only thing I would like to recommend for first time soup makers such as myself, is to take extreme caution when pureeing the tomato after it simmers- as it did happen to "explode" everywhere causing some burns... hazards of home cooking :) Otherwise the soup was a huge hit!

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Jessika

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Reviewed: May 13, 2009

Very rich and very creamy! Great soup for the fall or winter.

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MIRIAM001

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Reviewed: Apr. 30, 2009

I kept to the recipe 100% I found it very easy to make and very yummy :)

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Angeandco

Cooking Level: Beginning

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Reviewed: Apr. 28, 2009

My husband loved it.

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dalebryn

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Reviewed: Apr. 20, 2009

This soup is so good.. I'm actually going to can it, and give it to people as a gift. I'm so glad I don't have to pay for it anymore!!!

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oliversmom03

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Reviewed: Apr. 15, 2009

Really delicious. I had to add about a tablespoon of sugar to tone down the acidity of the tomatoes (which were probably not as yummy because they're out of season). Also followed other people's advice and sauteed two cloves garlic, 1 shallot, 1/4 c white wine, and 1 T butter until wine was reduced, then added to the simmering tomato mixture. I used fat free half n half in place of the whipping cream; and 1/3 c of butter instead of the 1/2 cup.

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lovetocook

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Reviewed: Apr. 14, 2009

Easy and excellent recipe. I added some sauteed shallots with a little butter and white wine. Used 28oz canned tomatoes, and cut the butter to 3T and used fat free half 'n half. Rich and delicious. Doesn't need the extra fat, unless you just like it. Yummy!

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MOHYATT

Cooking Level: Expert

Living In: Atlanta, Georgia, USA

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Reviewed: Mar. 30, 2009

Very easy and tastes super. I used 6 Roma tomatoes but the rest of the recipe I followed. A new family recipe.

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BlueOrder

Cooking Level: Expert

Home Town: Santo Domingo, Distrito Nacional, Dominican Republic

Living In: Carrollton, Texas, USA

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Reviewed: Mar. 24, 2009

THIS WAS EXCELLENT. I WOULDMAKE IT AGAIN.

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BUBBA

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Reviewed: Mar. 23, 2009

This was PHENOMENAL! Just like eating at La Madeline. yum!

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Nicole

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Reviewed: Mar. 23, 2009

This soup is creamy and delicious, even when made with canned tomatoes! It is good made with lesser amounts of butter and/or cream, but if you are trying to mimic the taste of the wonderful soup at La Madeleine, make the recipe as stated and do a few extra sit ups! It is an indulgence, but well worth it! Even my children, who do not care for tomatoes, love this soup.

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jaws

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Reviewed: Mar. 23, 2009

I followed a few tips from past reviews and this soup turned out to be AMAZING! 1. Used a 28 oz can of diced tomatos 2. Sauted some garlic and shallots in butter (plus white wine if you have it) and added them to the tomato juice 3. Doubled the basil - you can pretty much add to taste 4. Cut the butter in half - you can always add more 5. Used a combo of half/half and whipping cream. I made two batches and thought that the combo of the two tasted the best. However, if I only could use one it would have been the whipping cream (the half/half was too "thin" not enough richness) 6. Simmer and Season!!!! Time and seasoning go a long way so don't skip them! 7. If adding to a blender - do so in smaller portions otherwise the heat/pressure will blow your top right off! 8. GOOD LUCK!!!!

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