Reviewed: Aug. 26, 2008

Superb! Reminds me of the "Tomato Basil soup" served at Cafe minnies in Seattle... Sooooo Good! Especially with homemade w/w rolls, and a salad : ) YUMM!

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WILLANDJENN2004

Cooking Level: Expert

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Reviewed: Aug. 25, 2008

Awesome recipe. Did not change a thing. Just don't think about the calorie content. Great way to use up your garden tomatos. Will make again.

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kim

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Saint Louis, Missouri, USA

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Reviewed: Aug. 20, 2008

My family loved this one. I did added onion, green and red pepper to the blender. Also, I used fat free 1/2 and 1/2. When we finished the soup my son asked me to can this recipe so we can have it in the winter. I will but leave out the 1/2 and 1/2.

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Beth

Cooking Level: Intermediate

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Reviewed: Aug. 19, 2008

I love this soup!! My family loves this soup!! My days of Campbells has come to an end!!!

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Carla

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Reviewed: Aug. 19, 2008

Wonderful! I use this recipe when I have ton's of tomatoes from the garden. I freeze the tom and juice mixture for winter soup! I wouldn't use anything but the heavy cream, as milk and half and half separates. ( It doesn't taste bad, just looks wierd.) I add some sherry and whatever seasonings I have, to taste. Great recipe!

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foodzbb

Cooking Level: Expert

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Reviewed: Aug. 17, 2008

The first time I made this recipe, I felt like it was missing something so I tried to add some things to it to see if it helped and it didn't. I was craving tomato soup today, so I decided to read reviews and see what others suggested. I noticed that many people suggested adding garlic and so I did and this time it was really good! Still felt like it was missing something but definitely better than last time. I will continue to make and see if adding different ingredients will make it even better.

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arsuy

Cooking Level: Intermediate

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Reviewed: Aug. 7, 2008

Its the middle of August and I'm enjoying hot soup! Crazy but true. Thank you for this quick and easy recipe. Excellent way to use my abundance of garden tomatoes and basil. I used fresh roma tomatoes and passed them through a roma sauce food strainer, it peels and removes the seeds automatically, so about 5 cups of pureed tomatoes is the end result. Out of personal preference I will cut the amount of butter to 3/4 stick next time. Fresh baked crusty bread is a requirement as well. This also froze beautifully and I will definately be making many more pots of this to freeze for this winter - if I can wait that long!

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sgemft

Cooking Level: Intermediate

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Reviewed: Aug. 3, 2008

Great recipe-- the only thing I do differently is add 4-5 slices of bread into the blender to thicken up the soup. I serve it with a corn and red onion salsa and some crumbled goat cheese on top.

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Twinkles116

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Reviewed: Jul. 25, 2008

Tasty! I broiled eight tomatoes for 20 minutes and charred the skin to peel off easily. Used 1/2 V8 and 1/2 tomato juice. Sautedd garlic and onions and put all in the blender..simmered 1/2 hour and then added only 1/4 cup butter and half & half. Pinch of sugar at the end and parmesean on top of each bowl. DELISH!

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SBOMAN

Cooking Level: Intermediate

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Reviewed: Jul. 16, 2008

Good bye Campbell's! I raided my herb garden and, in addition to the 14 basil leaves, decided to put in a few sprigs of summer savory, some cinnamon basil, and some fresh oregano. WOW. This soup was vibrant, creamy and altogether AMAZING. Served up with an Italian salad and some crusty bread it made a delectable summer dinner....I just have to run an extra mile in the morning....

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ktchristmas

Cooking Level: Intermediate

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Reviewed: Jul. 12, 2008

I love this soup!!!! My family does too! I use fresh tomatoes from my garden. I run them through my KitchenAide strainer, and go from there. Fresh basil is always best, but you can use dried basil. I always start my soups with a roux (butter and flour) my family prefer to have a thicker soup and this always does the trick.

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beckacarr

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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Reviewed: Jul. 4, 2008

Oh yum--this is just like the soup at a certain French-cafe-style chain (that we don't have here in North Carolina and I miss from my DC days). I used canned tomatoes and frozen basil cubes and it came out wonderfully.

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KRISSIEBEE

Cooking Level: Expert

Home Town: Memphis, Tennessee, USA

Living In: Chapel Hill, North Carolina, USA

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Reviewed: Jun. 30, 2008

We really enjoyed this! I used Thai basil which gave it a nice zing, and only 1/4c of butter. It was rich and creamy and delicious.

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Lady Madonna

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

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Reviewed: Jun. 11, 2008

Loved it! I used italian style diced tomatoes, real good

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lillaurabean

Cooking Level: Intermediate

Home Town: Winlock, Washington, USA

Living In: Tacoma, Washington, USA

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Reviewed: Jun. 11, 2008

My family loved this soup...we NEVER have leftovers!!! I usually work late...and this is so easy and quick to make!!! I used "organic" tomato juice and Hunts peeled diced tomatoes and kept every thing else the same. It was great with grilled cheese sandwiches!!! Busy working Mom's this is a slam dunk buzzer beater!!!

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tae2369

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Reviewed: Jun. 5, 2008

I will peel the tomatoes next time... I added some honey to make it sweeter. I served with chicken.

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Mayo

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Reviewed: May 23, 2008

It tasted good - but I don't care too much for it.

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DerAvi

Cooking Level: Intermediate

Home Town: Jakarta, Jakarta Raya, Indonesia

Living In: Seattle, Washington, USA

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Reviewed: May 12, 2008

I followed the recipe to the tee. It was good, but it lacked in tomato flavor. Next time I will try sauteing the tomatoes in olive oil first, or maybe adding some sundried tomatoes.

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ERIN

Cooking Level: Expert

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Reviewed: May 6, 2008

I dont know what i did, but the soup came out to sweet to eat. we dipped our sandwitchs in it, but could not eat it. and I forgot the sugar. I just gave it 4 stars because i think it was my fault since everyone else didnt have any of the same type of comments.

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Emily Nicole

Cooking Level: Intermediate

Home Town: Missoula, Montana, USA

Living In: Clarksville, Tennessee, USA

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Reviewed: Apr. 29, 2008

Since fresh tomatoes were out of season I substituted a 28oz can of whole tomatoes. I also diced and sauted one small onion and three cloves of garlic in olive oil prior to adding the the tomatoes and juice. I did use less butter and more basil. This soup tastes so good.

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