My wife loved this soup after I added a pinch of cayenne and added two cups of tomato sauce. It did not have enough of a tomato taste without the additional sauce and the cayenne gave it a really great after taste.

Excellent. I used a cup of cream instead of milk and it was delicious!

An excellent recipe. I used one quart of the bisque base that I had canned during tomato season. To make the soup I added one cup of low sodium V-8 juice and used 3 cups of milk instead of a quart to get a more tomatoey flavor. The whole family loved it.

Yes! This was wonderful. My husband is now on his second bowl. I only made minor changes: I used three 14-oz cans of the stewed *seasoned* tomatoes (mine had the basil, garlic & oregano). I kept the rest of the ingredients the same except I doubled the amount of basil and I used half n half instead of milk. I added a dollop of sour cream to the bowl of soup. We thought it needed a bit more of a bite, and my husband thought of adding Tabasco. We added about 6 drops of Tabasco to our bowl, and it was just the right touch to add just the right spice!

This was such a delicious recipe! I did as the other ladies did and used three 16 oz. cans of tomato paste. Other than that, I didn't alter the recipe. It came out incredible!

This was wonderful. The only things I did different was to roast the tomaotes before hand. And then used 1/2 cream and 1/2 milk just to make it creamier. Then at the end I add a few drops of liquid smoke. I don't like tomato soup but this I could eat every day. Thanks so much for the recipe

Excellent! I made this the day before I hosted a luncheon, then reheated the soup in a covered soup pot (as in a ceramic pot with a lid) inside the oven. I think it tasted better the day I served it, since the flavors had 24 hours to blend nicely. Had some soup left over, it freezes well. Used canned tomatoes, but want to try fresh next time.

It was a good base for a tomato bisque, but I had to add a few more things to make it not taste like pure tomatoes. I added about 1/2 cup of sour cream to the final mixture, plus extra basil Quite a bit actually because I like to taste the basil. I also added about 3 Tbls of butter, and 1/2 cup of milk. It made it more rich and not so tomatoe-y. Good starter recipe though!

I followed others advice to use 2 28 oz. cans of crushed tomatoes. Much more tomatoes are required for the ratio of the white sauce added. After I added the white sauce, there was hardly any tomato flavor there. I'd recommend halving the amount of milk (really a white sauce. The recipe also needed more seasonings like garlic and a lot more basil.

I added minced garlic, diced onion, and diced red pepper to the butter, and used 1 cup of heavy cream that I had on hand. I also used less milk because of the cream. This was what I was looking for, except that next time I will not add the sugar, or use a lot less (I don't like my tomato soup as sweet). So, this made an excellant base for my version of bisque...

I have made this several times and it is really, REALLY good. I have played around with it using half-and-half sometimes and cream others. I prefer using cream, because I like it creamy. I would definitely recommend using at least whole milk, and not going below that. Otherwise, it would be too watery, and not at all like a true Bisque. Also, I use canned tomatoes. Two 28 cans work perfectly. Last night I used crushed tomatoes, because it was what I had, and the boyfriend loved the bits of tomato, but I have also used tomato sauce, and I think I prefer the smoothness of it. Either way, it is a fantastic recipe, and fun to play with. It seems to come out great however you manipulate the ingredients!

lOVED IT!!! AND EASY TO MAKE!! DIDNT CHANGE A THING.

I had always wanted to try making homemade tomato soup/bisque...this is very tasty, thick, and rich. I made a few changes, based on another recipe I'd read--I simmered chopped celery and onion with the tomatoes (I used canned tomatoes)and the herbs. Then I pureed all with an immersion blender. Also, I used brown sugar instead of white. This recipe makes quite a lot of soup--I had scaled it to 10 in order to serve 15, and I had about twice as much as I needed. But it's great the next day. Thanks!

YUM-O-RAMA! I added a little paprika, marjoram, and curry and used 1% milk to lighten it up a little. Perfect with grilled cheese (duh)! Thank you!

Loved It!! I may never buy canned tomato soup again. I used two large cans of crushed tomatoes (processed 1 can in the food processor). I used 3 cups of 1% milk and 1 cup of whipping cream. I also added more sugar, basil and threw in some garlic. I will definitely make again.

Don't add as much butter or milk as is called for. This will keep it tomato-ey instead of too creamy.

Easy and delicious! I added a little extra basil at the end, but that was the only modification I made! Thanks for a great recipe!