Reviewed: Nov. 3, 2001

great receipe! comes in handy for that last bunch of tomatoes from the garden.

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Reviewed: Aug. 29, 2003

Very good. However, I did not use fresh tomatoes. Too much work. I used 2-16oz cans of diced tomatoes and 1- 16 oz can of tomato sauce. Also, make sure you use whole milk or half and half, 2% / skim won't cut it. I also bumped up the sugar to cut the sharpness. Turned out to be thick and creamy, very filling!

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Reviewer:

YBRICK423

Cooking Level: Expert

Home Town: Bristol, Tennessee, USA

Living In: Baton Rouge, Louisiana, USA

Reviewed: Jan. 4, 2004

We thought this recipe was excellent. I used canned crushed tomatoes instead of fresh and 2% milk. It's also even better if you add a little more fresh pepper and sprinkle parmesan cheese over the top just before serving.

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Reviewer:

Tracy Dixon

Cooking Level: Expert

Living In: Jacksonville, Florida, USA

Reviewed: Sep. 8, 2004

Yummy! So elegant and refreshing.

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SUSANDON

Cooking Level: Expert

Home Town: Braintree, Massachusetts, USA

Living In: Halifax, Massachusetts, USA

Reviewed: Nov. 15, 2004

A mighty fine soup. It's really good on it's own or with some crusty french bread to dip in it. I make it exactly as it says to.

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YAKIMICKI

Reviewed: Feb. 2, 2005

This soup was wonderful. I did not have fresh tomatoes so I used (2) large cans of crushed tomatoes and a can of petite diced tomatoes. I also used half & half. It tasted like something from a restaurant.

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Reviewer:

Traci.K

Reviewed: Mar. 14, 2005

I made this for 30 people and though I was making other items this was fairly easy with a food processor. I also added about a 1/4 teaspoon of garlic powder. Everyone raved about it

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Reviewer:

JAIMIRAYE

Reviewed: Jun. 22, 2005

Very good soup. I added oregano and about 1/3 cup red wine. Works just as well with canned tomatoes.

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Reviewer:

RJTABER

Cooking Level: Intermediate

Home Town: Mishawaka, Indiana, USA

Living In: Urbana, Illinois, USA

Reviewed: Jul. 10, 2005

My husband and I thought this was just okay. Probably won't make again, but it's a good base to go by. Thanks for sharing.

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Reviewer:

MANDY1975

Cooking Level: Intermediate

Home Town: Longview, Texas, USA

Living In: Dallas, Texas, USA

Reviewed: Aug. 7, 2005

We used fresh basil in the soup base and fresh parmesean on top of individual bowls of soup. Also used 50/50 skim milk and half-and-half. The tomatoes were not pureed. It was a very tasty and rich soup. What are the proportions for the roux if you can the base ahead of time?

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