Reviewed: Nov. 9, 2009

So so good and so easy! I too boiled the tomatoes until the skins split so they were easier to take off. I also didn't exactly puree mine since my blender burned out, but I did use a mixer which meant that I still had chunks, but that was actually a good thing. It felt heartier with the chunks. This is now my new go-to tomato soup recipe.

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Sadie

Cooking Level: Intermediate

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Reviewed: Nov. 9, 2009

I thought this was pretty good, but the basil made it a little bitter. So I added about 1 1/2 Tbls. of sugar.

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LouLou

Cooking Level: Expert

Living In: Christiana, Tennessee, USA

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Reviewed: Nov. 7, 2009

very good--follow the recipe-- 4 1/2 stars

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GNFSHN4

Cooking Level: Intermediate

Home Town: Polo, Illinois, USA

Living In: Rock Falls, Illinois, USA

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Reviewed: Nov. 3, 2009

oh WOW, another family favorite!! This soup is excellent made exactly as the recipe is written, don't change a thing and simply enjoy it!!

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Jeannette

Cooking Level: Expert

Home Town: Douglas, Alaska, USA

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Reviewed: Nov. 3, 2009

Wow, was this delicious! I had to make substitutions due to what I had in the house. I used v-8 juice and used canned diced tomatoes and put them in the blender. And I had to use some cream cheese and a teaspoon of flour to thicken-but I loved it!

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ChefNan

Cooking Level: Expert

Home Town: Cincinnati, Ohio, USA

Living In: Lake Waynoka, Ohio, USA

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Reviewed: Oct. 28, 2009

It was ok. My spouse loved it. But, I thought that it tasted like pasta sauce. Maybe because tomatoes are not in season right now, or maybe the tomato juice was too much.

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KARASPOSA

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Reviewed: Oct. 26, 2009

Very good basic soup recipe and surprisingly easy to make. I used Half and Half and less butter than the recipe called for, and it still tasted great. I like to serve mine with honey drizzled on the bottom of the bowl and grated parmesan on top. I think this soup was missing a little something, so the next time I make this, I will add some diced onions and let them simmer with the juice and diced tomatoes. I think they will provide the extra flavour that I'm looking for.

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Jellena

Cooking Level: Intermediate

Living In: Vancouver, British Columbia, Canada

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Reviewed: Oct. 24, 2009

Eating this right now. Added a handful of boiled tortellini. Can't remember when I last had a more satisfying supper. Didn't have enough basil so supplemented with dried basil. Added chopped parsley at the end, as per other tomato soup recipe. Adds color and another layer of flavor as you bite into bits of parsley from time to time. Butter a bit much, as was cream. Would ahve liked tomato flavor to shine through more. WIll reduce both next time. But this is great comfort food (with tortellini).

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Sophia

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Reviewed: Oct. 21, 2009

Delicious! I added more basil because we love the flavor. Ii did not change anything else! It was excellent! I served it with grilled cheese.

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Antoinette

Cooking Level: Expert

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Reviewed: Oct. 19, 2009

Outstanding! I used 1/2 and 1/2, and whipping cream. Still tastes wonderful! The basil really makes this soup stand out in flavor.

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nat

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Reviewed: Oct. 17, 2009

This is seriously the best! It actually inspired me to review a recipe on here, it's that good. It taste's just like La Madeline's Tomato Basil Soup, which is what I was hoping for. Yes, it's not "healthy" but it's so very worth it. I did use canned tomatoes instead of fresh, but I don't think it was hurt by it. Excellent!

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NicMock

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Reviewed: Oct. 15, 2009

Just add big croutons and a lot of fresh ground pepper! Wonderful!!

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3 BAMBINAS

Cooking Level: Expert

Home Town: Granville, Ohio, USA

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Reviewed: Oct. 15, 2009

Next time I make it I would use less cream and use more basil. Not my favorite. Still will be heading to panera bread for my tomato soup.

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sweetness23

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Reviewed: Oct. 12, 2009

It was our first "fall" day in L.A. and my husband was in the mood for tomato soup and a grilled cheese sandwich. I had no cans of soup, but happened to have some fresh organic basil and heavy cream. I had no fresh tomatoes, so combed the cupboard for diced tomatoes. I used half diced roasted and half regular tomatoes. The juice inside replaced the tomato juice, which I also was out of. I pureed the ingredients and it turned out fantastic. Thanks!

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JPSMOMMIE

Cooking Level: Intermediate

Home Town: Northridge, California, USA

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Reviewed: Oct. 6, 2009

SO easy & delicious! My guests were impressed and they thought it took hours to make. I will most definitely make this recipe again.

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veggielover143

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Reviewed: Oct. 5, 2009

I thought this was just ok. I didn't have enough heavy cream, so I used 3/4 cup cream and 1/4 cup milk. Other than that, I followed the recipe exactly. My kids said it tasted like pizza sauce, but they ate it! I might try it again with some modifications to better fit our tastes.

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JessHem

Cooking Level: Intermediate

Living In: Spokane, Washington, USA

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Reviewed: Oct. 3, 2009

Creamy Tomato soup is one of my winter favorites and I love basil so I had high hopes for this soup. This was just okay-Nothing to swoon over. I'll try this again and increase the basil maybe? I am not going to give up on this one though... I think with some research I'll figure out just what could be used to enhance this a bit and bring it from bland to blissful which is what I was expecting!

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Julia Garreaud

Cooking Level: Intermediate

Home Town: Sherman Oaks, California, USA

Living In: Gilford, New Hampshire, USA

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Reviewed: Oct. 3, 2009

I'm actually in love with this recipe! I can't think of enough good things to say about it. Although I know the submitter insisted not to substitute lower fat ingredients, being the rebel I am, I did it anyway. I used half and half and low sodium tomato juice. The results were outstanding, and I didn't miss the heavy whipping cream a bit! Enjoy...I'm going to say a prayer of thanks for finding this gem!

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Joy

Cooking Level: Intermediate

Home Town: Charleston, South Carolina, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Oct. 3, 2009

I made a double batch because I was clearing out the tomato garden for the season and stuck pretty close to the recipe. The only problem is trying to figure out how much 4 tomatos really is. Some are saying romas which are so small compared to the monster brandywines I used. Very tasty and a bowl will fill you up for the afternoon. I sprinkled some parm on top of pieces of toasted sourdough french bread. It was like dipping your grilled cheese.

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redcooks

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Reviewed: Oct. 3, 2009

Absolutely delicious. I did not have enough tomato juice so I substituted one cup of it with tomato paste (which also made it thicker). What really makes it great is the butter and cream, so although I was a bit uncertain whether to add all that fat or not I followed the recipe and it was well worth it! I served with grilled cheese sandwiches on a chilly Autumn night.... and that's what I call confort food!

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