Reviewed: Aug. 24, 2008

It had a good flavor, but I didn't love it... definitely more sauce-y than soup-y. Even though I put diced potato in it (per another review), it was still pretty thin and way saltier than I expected - maybe dilute your broth or use a low-sodium variety. Cheers!

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7 users found this review helpful

Reviewer:

kat!

Reviewed: Jun. 15, 2008

When I found this recipe, I was in one of those moods where I wanted to make it right away...But on checking, I never had all the ingredients. I substituted the fresh tomatoes for a bottle of passata and a tin of chopped tomatoes and a spoonful of tomato puree. I had dried herbs but I decided to add the fresh basil on it's own. It made enough for 6-8 people and everyone said it was fantastic and full of flavour. Thanks for posting.

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1 user found this review helpful

Reviewer:

dosaf

Cooking Level: Expert

Living In: Glasgow, Lanarkshire, Scotland, U.K.

Reviewed: Jun. 4, 2008

This was a great lite soup. I used veggie broth because my daughter is a veg. My kids, who do not even eat sauce on there pasta, ate this with crutons. So easy to make! Will be making this again.

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Reviewer:

Gus

Reviewed: Apr. 24, 2008

I make this soup often. It's easy and always a winner. I usually add more tomatoes and sometimes throw in canelini beans and wilted spinach.

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1 user found this review helpful

Reviewer:

KiwiLover

Reviewed: Apr. 18, 2008

I am only giving it four stars because I have a few suggestions that I think would make it a five star recipe. First I added a peeled and cubed potato and 1/4 cup cream. Then I blended it with the smoothie blender. It comes out very creamy with a nice thickness to it because of the pureed potato. I also might use vegetable broth instead of chicken next time.

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81 users found this review helpful

Reviewer:

AGGIESHAN

Reviewed: Apr. 17, 2008

This is some of the best soup I've ever had in my life. I LOVE soup so I don't say this lightly!! Easy to prepare and ready fast. The only change I made was adding a little bit extra garlic and fresh basil (use 2xs as much). SO SO SO GOOD I am fighting myself to not eat it all!***Edit*** I also like to top this with croutons and fresh parmesan cheese. It's also very good if you put it in a blender (I use a hand blender) and puree it with a bit of cream. Just be sure to remove the bay leaf! One last thing, I always make this with (gasp) canned tomatoes!

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Reviewer:

amydoll

Cooking Level: Expert

Home Town: Rockford, Illinois, USA

Reviewed: Apr. 1, 2008

I love making this with my boyfriend! The first time I made it, I couldn't really taste the tomato or the other spices over the basil, so I usually cut the amount of basil in half and don't let it simmer as long. Other than that, this soup goes wonderfully with a sliced Italian bread and olive oil.

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Reviewer:

Andrés

Cooking Level: Intermediate

Home Town: Jonesboro, Arkansas, USA

Living In: Conway, Arkansas, USA

Reviewed: Mar. 4, 2008

That this recipe is low-calorie and low-fat is a bonus. This is one soup I would prepare even if healthy eating wasn't a concern. It is perfectly constructed, nothing you would find out of a can. This one goes into my favorites and no doubt will be one I will remember for the rest of my life. I wouldn't change a thing. It's perfect.

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Reviewer:

CURTISLEE

Cooking Level: Intermediate

Home Town: Valley, Nebraska, USA

Living In: Omaha, Nebraska, USA

Reviewed: May 2, 2007

Great tomato soup recipe. The spices give it that "grown-up" flavor missing from the old standard can. I used a hand smoothie blender to puree the tomatoes at the end of cooking to give it a thicker, heartier quality. It was great!

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10 users found this review helpful