Reviewed: Mar. 8, 2012

Absolutely delicious. I added a bit more of each of the veggies. I also blended the soup very well. Only a little bit of veggie chunks. The kids went back for 3rds!!!

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Reviewer:

LUV4FOOD

Cooking Level: Intermediate

Reviewed: Feb. 17, 2012

My husband is still raving about this three months later. It's delish!

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SpecialKsGirl

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Cooking Level: Intermediate

Home Town: Niceville, Florida, USA

Living In: Camarillo, California, USA

Reviewed: Jan. 13, 2012

I chickened out and didn't add the nutmeg at the last minute. However the soup was so good that I'll trust the recipe's author and include nutmeg next time. The only other big change I made was using about 1/2 whole milk instead of cream.

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Reviewer:

Lauren

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: San Francisco, California, USA

Reviewed: Jan. 9, 2012

I made this recipe without the cream/milk, used two cans of stewed tomatoes and added extra dried herbs (rosemary, basil, oregano,thyme), and it was wonderful, not to mention healthier! I also used some EVOO in place of the butter. This tasted like the tomato basil soup at Corner Bakery.

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Reviewer:

ek91745

Reviewed: Jan. 1, 2012

Excellent, excellent, excellent. Loved the flavor. Will definitely make it again!

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Reviewer:

Canalzonegirl

Cooking Level: Beginning

Living In: Gainesville, Georgia, USA

Reviewed: Dec. 2, 2011

I loved this, but my kids were not fans. The only thing I did differently was to add a little can of tomato sauce since I did not have the tomato paste. I did not add the sugar, since the sauce has some in it. Perfect with a grilled cheese, and very easy.

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Reviewer:

darlingj

Cooking Level: Expert

Home Town: Worland, Wyoming, USA

Reviewed: Nov. 24, 2011

I've made this recipe close to a dozen times. I make it pretty much as is, though I only use 2 tablespoons sugar, leave out the cream, and garnish it with fresh chopped basil. Everyone who tries it claims it's the best tomato soup they've ever tried. Using an inexpensive immersion blender is far easier than transferring to a regular blender. Great recipe, the nutmeg is a must! A big thank you to the recipe creator for sharing!

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Reviewer:

loedar

Cooking Level: Intermediate

Reviewed: Nov. 4, 2011

This turned out delicious! I didn't have an immersion blender so I procesed the veggies as fine as I could ahead of time and it turned out perfect. Definitely a keeper! I may try beef broth next time since Hubby is such a big fan of french onion soup. Thanks for the recipe!!

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Reviewer:

MANDAMAE19

Reviewed: Sep. 17, 2011

Reminds me of the tomato bisque I had at a restaurant. I made a "healthy" version with olive oil instead of butter and whole milk + some butter instead of heavy cream. Still very good. Am sure the real thing would be even better. It is a little on the sweet side. Next time, I would put less sugar than the 3 tbsp called for.

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Reviewer:

merlion

Cooking Level: Beginning

Home Town: Singapore, Central Region, Singapore

Living In: Colorado Springs, Colorado, USA

Reviewed: Sep. 14, 2011

Since I found this recipe I have been using it as a base for a couple different dishes and it's been fantastic every time! I used tomatos from the garden to make 1 to 2 cups of fresh sauce instead of tomato paste, it gave extra volume but the taste was still great. I don't care for nutmeg so I never used it, but everyone who's tasted it has been really impressed. Once I added oregano and basil, for that I chopped up zucchini and mixed it with some small cubes of mozzerella (or brick) and cooked ground italian sausage... poured the soup on as a sauce mixed it up a bit and baked it... It's now a family favorite! Also used this recipes to make a yummy chicken tortilla soup... just add chicken, maybe some corn, and used cumin, cayenne and paprika for seasoning... another family favorite!! Thank you for posting this recipe my family has been loving it!

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