Reviewed: Aug. 1, 2009

Absolutely fantastic soup!!! Ever since I made it the 2nd time, one of my boys fills a couple of tupperware containers and squirrels them away for himself before anyone else can get to the pot - just to be sure he gets some!

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Mominator

Cooking Level: Intermediate

Home Town: Marquette, Michigan, USA

Living In: Midland, Michigan, USA

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Reviewed: Jul. 26, 2009

This soup was out of this world awesome. I used 10 roma tomatoes, cut the butter to 1/4 cup, and used half and half. I did use quite a bit more basil than called for because I really enjoy the flavor. This recipe is amazing. It is so easy to prepare and the flavor is excellent. I served this with club sandwiches. I highly recommend this recipe.

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HOLLYHOLLY

Cooking Level: Intermediate

Home Town: Hesperia, California, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Jul. 25, 2009

Soooo tasty. Great use for all the extra basil I've got growing right now!

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Jenn

Cooking Level: Intermediate

Home Town: Glassboro, New Jersey, USA

Living In: Cary, North Carolina, USA

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Reviewed: Jul. 24, 2009

Best tomato soup ever. Better even than most restaurants. Everyone loves it. The only complaint I've had is that it is too rich. If you have members of your family that have trouble with rich foods you might want to consider this as a side dish rather than main course.

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Stacy C.

Cooking Level: Intermediate

Home Town: Memphis, Tennessee, USA

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Reviewed: Jul. 22, 2009

Yummmm. No need to peel or seed the tomatoes in my opinion. This is definitely a restaurant quality soup. The last time I had Tomato Basil Soup served to me in a restaurant, they left a few chunks and a put a ravioli in the middle of the bowl, and then poured the soup around it- just an idea for a wonderful presentation. This is soooo good, what a keeper!

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Lycoris

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Jul. 14, 2009

This is one of the best recipes I have ever stumbled across. I make it about once every two weeks and never have left overs! I always saute garlic and onion before adding the tomatoes. Also, I never bother to skin or seed the tomatoes, why bother!, and it always turns out absolutely delicious! Thanks for an amazing recipe. A real crowd pleaser!

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Howie

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Reviewed: Jul. 13, 2009

This recipe is very yummy. We make it about 1-2 times a month. I modify the recipe a tad by only using about 1/4 of the butter and cream. I tried using the suggested amounts and thought it was too heavy and rich.

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MrsBarnes

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Reviewed: Jul. 13, 2009

Loved this! Very gourmet tasting!!!

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JJH

Home Town: Mchenry, Illinois, USA

Living In: Birmingham, Alabama, USA

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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. 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. 3, 2009

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

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Pattisea

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Reviewed: May 18, 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 17, 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 16, 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 12, 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. 26, 2009

My husband loved it.

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dalebryn

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Reviewed: Apr. 19, 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. 14, 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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Rich and Creamy Tomato Basil Soup

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