Reviewed: Sep. 14, 2009

Amazing - I used only tomatoes from my garden, pureed 2 cups in the food processor and diced another 2 cups. I let the tomatoes simmer slightly for a few hours, which made an enormous impact on flavor! I used atleast twice the basil because our plant is enormous and won't last forever. I also used about half the butter, since we didn't have enough. My partner was sick, thus why I made the soup - his favorite - no need for the canned stuff anymore! This recipe was simple and fantastic!

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halli

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Reviewed: Sep. 12, 2009

Oh dear. This must be eaten in teacup-size portions it's so rich! I'm quite pleased. Skimped just barely on the amounts of cream and butter, but it's still pleeeenty rich! I also had to add a maybe 2 Tbsp of sugar to balance the flavors. I was skeptical about not adding onions or garlic or something, but this soup is lovely in its simplicity. I'll make it again for sure. Thanks, Marbalet!

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JENNIFER

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Sep. 9, 2009

This is a wonderful recipe for a great tasting and easy to prepare soup. I'm always looking for recipes that I can throw in the crock pot and this one is easily done to accomodate that. I took the advice of another reviewer and sauteed about a half of a large vidalia onion with olive oil, and one clove of fresh garlic and added some white wine once the onion was translucent. I then added the basil that I had chopped for the last 2 minutes of sauteeing. I pureed this all together with the remaining ingredients. I used one can 28 oz diced tomatoes in place of the fresh tomatoes. Much easier for me! The result was a rich, tangy and satisfying soup. Next time I will add some crushed red pepper to the onion mixture before pureeing for a bit of a bite. This is a great soup and you can easily adjust the recipe to suit your own taste.

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Hud

Cooking Level: Expert

Living In: Springfield, Illinois, USA

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Reviewed: Sep. 8, 2009

I was looking for a recipe to match the expensive stuff at a bakery that I go to. This was GREAT!! I did add a lot more basil and tomatoes than called for and I would even add more basil next time - but that's just a personal preference. Thank you for this yummy keeper recipe!

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jessica

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Reviewed: Sep. 8, 2009

OMG!!! This was soooooo good!!! Perfect comfort food! I'll definately make this again and again.

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spunky2222

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Reviewed: Sep. 2, 2009

Not bad, we had with blt's. I feel like it was missing something. unsure of what...but wasnt the most fabulous i have ever eaten. thanks for sharing though

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mandyj

Cooking Level: Intermediate

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Reviewed: Sep. 2, 2009

Pretty good recipe. I think it could have used some diced, sauteed onion or something in it. But it was super easy and delicious with grilled cheese.

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Totaly Smert

Cooking Level: Expert

Home Town: Edmonds, Washington, USA

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Reviewed: Sep. 2, 2009

I used can diced tomatoes and whole milk. I did not have heavy cream, but everyone loved it and wants it for dinner again tonight. I imagine had I used the ingredients that the recipe called for, my kids would not only be begging for more like they are now, but they may experience withdrawal symptoms. Really a great recipe and a keeper. Thanks. SECOND REVIEW: This time I added per the advice of a reviewer, cooked bacon and bacon grease. FABULOUS! Cooked with the bacon makes this soup very hearty and perfect for a colder weather soup. Both ways are excellent.

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smbelaen

Cooking Level: Intermediate

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Reviewed: Aug. 30, 2009

Excellent and quick if you don't peel and seed the tomatoes. So many said it didn't make a difference - I've tried it both ways and it really doesn't make a difference. If you "puree" the soup long enough it will be extremely creamy (no seeds/no skin). I make this every summer thanks to my friend Margherita from Staten Island who grows her own tomatoes, basil, eggplant, etc. Thanks submitter and Mags and PaPa for your wonderful garden!

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Aspiring Chef Rita

Cooking Level: Expert

Home Town: Woodside, New York, USA

Living In: Linden, New Jersey, USA

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Reviewed: Aug. 28, 2009

I didn't have all the ingredients so used what I had in the pantry. Used evaporated milk rather than whip cream, and clamato rather than tomato juice. We still thought it was good. Will try again using the correct ingredients.

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Marianne

Home Town: Ivesdale, Illinois, USA

Living In: Saint George, Utah, USA

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Reviewed: Aug. 26, 2009

I actually cheated and made it with plain yogurt. It wasn't as smooth, but the chunks were pleasant tasting. If you've ever had Mexican Queso Fresco, it was sort of like that. So if you want to be a little healthier, no it won't be as pretty, but still super yummy :-)

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Megan

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Reviewed: Aug. 25, 2009

my first time making tomato soup and thought this was easy and turned out delicious

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Snowbie

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Reviewed: Aug. 21, 2009

I was trying to clone the tomato basil soup that I get at lunch all the time from Nordstrom Cafe that is so amazing. This is better. It is alot of effort, but worth it.

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tjones29

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Reviewed: Aug. 19, 2009

I was really excited when I found this recipe, especially after reading the reviews. However I didn't care for it as much as I'd hoped. The fresh basil was over bearing, maybe next time I will try the dried basil and just garnish with the fresh. I didn't care for the basil floating around in it, the texture was off. The basic recipe is a good one, I have done it without the basil and it was great. I topped it with a grilled garlic butter and Parmesan baguette, it was fabulous.

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Deborah

Cooking Level: Expert

Home Town: Granite City, Illinois, USA

Living In: Saint Louis, Missouri, USA

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Reviewed: Aug. 19, 2009

I made this the "cheap" way with plain store brand tomatoe juice and dried Basil. It turned out good but I did have to add about 1 ts of sugar because the juice was kinda bitter. I bet if you made this with good tomatoe juice and fresh Basil, It would be out of this word. Next time I won't be so cheap but either way it was very good. I forgot, I also added a piece of mosseralla cheese to each bowl and it was awesome!

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Sweetie

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Reviewed: Aug. 16, 2009

This is the best recipe for tomato bail soup make no changes to it!

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Captain Lolo

Cooking Level: Intermediate

Home Town: New Smyrna Beach, Florida, USA

Living In: Altamonte Springs, Florida, USA

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Reviewed: Aug. 12, 2009

No fresh tomatoes, used on 14 oz. can of petite diced, drained, as suggested to me by friends on "the exchange". Added 1 tsp. lemon juice to take away from the "tinny" taste of canned tomatoes. I made no other changes. Beautiful soup the way I made it, can only imagine how it tastes with fresh toms. Can't wait to try it that way. This one's a keeper.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Aug. 11, 2009

very good! this is my favorite kind of soup. i will make this again

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april

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Reviewed: Aug. 5, 2009

Great recipe, followed it to a tee. It was so nice seeing my Eleven year old go nuts over it, said it was the best soup ever! Thanks for the recipe...

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Shell

Cooking Level: Expert

Living In: Greensboro, North Carolina, USA

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Reviewed: Aug. 4, 2009

One thing I tried is roasting some vine tomatoes with a little olive oil, garlic granules, s&p, in a 450 oven for 1/2 hour, and then after cooking them and pureeing them, I strained the soup to make it creamy and remove the skins and seeds. I also didnt have any tomato juice, so I used condensed tomato soup and it gave the soup a real depth of flavor.

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