The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Jan. 12, 2009
very good. Next time I will cut down on the butter and will not add any salt. The tomato juice and canned tomatoes already had a lot of salt already. I used homemade canned tomatoes too.
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Cooking Level: Expert

Home Town: Buffalo, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Jan. 12, 2009
SUBERB!!!!! PERFECTION!!!!! THE BEST SOUP I'VE EVER MADE!!!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
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Reviewed: Jan. 11, 2009
Hubby and I really enjoyed this with our wraps and it made for a light, but satisfying meal. I blanched the tomatoes for about 30 seconds to remove the peel, but didn't bother with seeding them. And my trusty little immersion blender made quick work of pureeing this soup. Because this calls for fresh tomatoes, only the reddest and ripest should be used for best flavor. If those aren't available, it would be better to substitute canned. I made half the recipe, which was just right for the two of us (considering that hubby liked this so much he had himself a second bowl full!)
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Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA
Living In: Mequon, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Jan. 10, 2009
This soup is wonderful! I don't use 14 leaves but its close. This is just an easy soup and it freezes great.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Jan. 7, 2009
Delicious, even better than La madeleine's. I only used half of the butter called for and it was still very creamy. Thank you.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Jan. 7, 2009
Very good soup. I did make it lower fat, so I am sure it would be even better if I had used heavy cream and tons of butter. Instead, I followed the directions, but put in less butter and used fat free half and half. The result was very good and something my entire family liked. It made me feel even better to serve it to them, knowing I had cut a lot of the fat. Yummy soup!
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Jan. 6, 2009
Great flavor, but I don't know how to get the bitter tatse down.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Jan. 5, 2009
Yum, Yum, and YUM! This is perfect -- super easy to make and delish. I also made some homemade garlic croutons (that took mins to make!) and tossed them in this soup. Couldn't have been better - love it!
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CA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Jan. 2, 2009
Very tasty. Maybe next time I`ll use less cream.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Jan. 1, 2009
I followed this recipe exactly and it was so fabulous! We don't have a La Madeleine in my city so we always crave their tomato basil soup... no more! Now we can make it in our own home any time!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Dec. 30, 2008
We served with Grilled cheese sandwiches and over pasta. Very good
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Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA
Living In: Laurel, Montana, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Dec. 28, 2008
This was only okay - I should have used heavy cream instead of light, and I used canned tomatoes so I can't say for sure if it would have turned out okay if I did it right.
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Cooking Level: Intermediate

Living In: Hopewell, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Dec. 21, 2008
Delicious! Like other reviewers, I reduced the cream a bit but it was very tasty. Beware to some that this may not all fit in your blender at once - I learned that the hard way and my kitchen looked like a crime scene! LOL Anyway, thanks for sharing a great recipe.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Dec. 20, 2008
made this for my husband and he loved it! Easy to make...except for when the lid partially blew off the blender...that clean up was not enjoyable!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Dec. 15, 2008
Love it!
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Cooking Level: Expert

Living In: Dallas, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Dec. 15, 2008
Really delicious. I thought it may need a little something, something... so I sauteed about a half a cup of sweet onions in a little butter before adding the tomato juice and tomatoes to simmer. I used organic tomatoes which are generally a little smaller and so I used a few more. The recipes calls for the tomatoes to be peeled and seeded. WHY? The nutritional value is in the skin and if you puree no need to worry about the extra step. I also used organic half and half instead of heavy cream, Ok I admit I was trying to cut a few of the calories without sacrificing too much of the rich flavor and it was a success. My guests raved and want the recipe!! Here you go Jules
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Cooking Level: Expert

Living In: Aliso Viejo, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Dec. 12, 2008
It turned out fantastic. I read reviews and used a 28oz. can of crushed tomatoes w/basil and used a little less fresh basil in the soup. Simmered for about double the time with some fresh garlic too. Used hand immersion blender because it makes it so much easier. Served with parmesan goldfish crackers and I made BLT w/avocado sandwiches. My boyfriend loved it, thanks!
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Cooking Level: Intermediate

Living In: Albuquerque, New Mexico, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Dec. 6, 2008
This soup was a hit! i made it for a crowd of 15 people so i had to tweak it a bit. If it's for a party, don't try to make it low fat by reducing the butter or cream- it tasted so heavenly with the right amount! Also, i added some garlic powder to reduce the sourness of the tomatoes. Great recipe- thanks for sharing..
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Dec. 2, 2008
This soup is as good as it gets at home. It was easy and delicious. The only thing I changed was adding minced garlic to the tomatoes and juice while it simmered. Also I only blended about 3/4 the mixture so there would be some tomato chunks in the soup. I also used canned instead of fresh tomatoes. I used 28 ounces of peeled diced tomatoes. I will make this recipe again and again, it is just like you would get at a restaurant. I would leave the cream and butter (I know thats a lot of extra calories) if you omit them there goes half the flavor.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Dec. 1, 2008
Oh. My. Goodness. This soup is to die for! Whenever I make it, I have to hand out the recipe left and right. It is kind of hard to understand how much basil to use exactly because the leaves are all different sizes. If you puree it separately with a little tomato juice, you can add it to taste separately.
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Cooking Level: Expert

Home Town: Covington, Louisiana, USA
Living In: Saint Charles, Illinois, USA

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