Reviewed: Mar. 29, 2012

I made three small changes. I did not use the whole amount of salt (just enough to flavor it without going overboard), I added some fresh ground pepper and because I wanted to skip the cornstarch, I cut back on the milk. I used fat free evaporated milk which is a little thick on it's own. I used just enough to give it a creamy flavor, really no more than a third of a cup. For us, we didn't really care for the cloves in this soup recipe. I think I'd like to try this again without it. Then it would be just right for our family. This was crazy simple.

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Dec. 5, 2011

I made this soup yesturday afternoon. I followed the recipe just as you had submitted. The soup turned out perfect. I really enjoyed the peppers prepared the way you suggested. Thank you.

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Reviewer:

KARLOLINA

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Cooking Level: Expert

Living In: London, Ontario, Canada

Reviewed: Nov. 29, 2011

I didn't know how good tomato soup could be! I cut off the tops of the tomatoes and scooped out the pulp instead of peeling, and that was easy.

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Reviewer:

JRosskopf

Reviewed: Nov. 25, 2011

I converted it to a crockpot recipe and it turned out great! Sauteed the veggies and added to them to the crockpot with the other ingredients. I changed the milk to heavy cream and it in at the last. Everyone raved!!! This recipe will be keeping me warm all winter!

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Reviewer:

nicole

Reviewed: May 19, 2011

I made it vegetarian by omitting the chicken broth. Added a bay leaf ,and whole cloves 2 (removed before blending) . I used tomato paste 3 spoons along with 1/2 zuchini & corn . Turned out delicious.My girls 7& 3 loved it.

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Reviewer:

prao2k

Reviewed: Nov. 23, 2010

very good. Used 3 cans chopped tomatoes and a can of tomato sauce. No peppers

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3 users found this review helpful

Reviewer:

Juleigh

Cooking Level: Intermediate

Home Town: Edwardsville, Illinois, USA

Living In: Champaign, Illinois, USA

Reviewed: Aug. 30, 2010

I've used this recipe several times, doubling and tripling the recipe so I can not only have dinner, but freeze some for the future. Wonderful use for all those extra garden tomatoes. Family loves this soup!

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Reviewer:

cbducklake2

Reviewed: Feb. 24, 2010

My 4 year old said this is his new favorite soup! I doubled the recipe, used fresh instead of dried basil, used low-sodium broth and added only a pinch of salt, and finally added about 2 cups of chopped spinach. YUMMY!!

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Reviewer:

Angie

Reviewed: Aug. 18, 2009

I LOVE this recipe. I am a huge fan of tomato soup, but I don't like store-bought because of all the sodium. When our garden started producing more tomatoes than we could eat, I decided to cook and freeze this soup. I follow the recipe almost exactly, except I use less salt and more sugar. Instead of 2 C chicken broth, I use 1 C tomato sauce and 1 C broth. Great and healthy recipe!

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Reviewer:

danceintherain91

Reviewed: Aug. 12, 2009

Wonderful recipe! Gave me something to do with all the tomatoes in our back yard! I only made two changes--I added 1 1/2 c grilled corn (shaved off the cobb), and I used only one can of chicken stock. Very nice! The corn gave the soup a sweet crunch. I also grilled the tomatoes (to get the skin off) and bell peppers. It was a bit messy, but certainly came out great! Served this with Grandmother's Buttermilk Cornbread from this site--yummy!

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