Reviewed: Nov. 20, 2009

10 Stars! I loved this! (Not exactly a kid favorite, but wonderful for adults.) I made it without a bell pepper and only whole milk-instead of cream and we didn't feel like it was missing a thing. Unlike some reviewers, we really liked the chunky tomatoes and would not suggest using a blender. If you are making the soup for the main part of the meal, keep in mind that it really only makes enough for 2-3 large bowls. After having this for dinner with sub sandwiches, I made this soup again and froze it in freezer bags for another tasty meal! A new favorite!

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Mommyof4

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Firestone, Colorado, USA

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Reviewed: Nov. 19, 2009

Very good, I accidently added diced tomatoes for chili with onions, and it was very good. will definatly make again the same way.

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bryan

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Reviewed: Oct. 22, 2009

This was really good. A perfect autumn soup. I added more gorgonzola and dried and fresh basil because I love it. Next time I will blend up the tomatoes B4 adding to get a smoother soup.This tastes even better the next day(if it lasts that long).

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Carol

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Reviewed: Oct. 8, 2009

Absolutely delicious. You can flub the ingredients some and it will still come out great! Wonderful for a chilly fall night!

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Kim518

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Reviewed: Sep. 23, 2009

Oooh this was goood! I poured half of the soup into the blender to mix it up better, but left the other half to leave some chunky tomatos. Otherwise I followed as written. (Fresh basil is a must!)

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CeliaBelia

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

Living In: Indianapolis, Indiana, USA

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Reviewed: Aug. 4, 2009

This is great. Be sure to fine chop everything & fresh basil is a winner!

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sandra

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Reviewed: Apr. 10, 2009

This was easy and wonderful. I substituted smoked gouda for gorgonzola, which was more accessible to me. It was perfect, and coming from a not-so-good cook it was too easy :) I will definitely make this again!

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Carly Knowles

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Reviewed: Mar. 25, 2009

Fantastic! We you first make it the gorgonzola is nice an adds a subtle, not overpowering taste. After it sits in the fridge the gorgonzola is much more prominent. Fantastic!

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MATTSBELLY

Cooking Level: Intermediate

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Reviewed: Feb. 28, 2009

I've only made one other recipe, so I suppose saying this is 'the best' may not carry a lot of merit, but this would easily be a soup you would find in a nice restaurant. I didn't have cream so I used straight milk and since I didn't have tomato juice, was making it out of tomato paste (3/4 c paste + 1 cup water to make tomato sauce, then equal parts sauce/water to make juice) so I added in an extra teaspoon or two of paste as a thickener. It was excellent. I pureed the whole thing and my kids, husband and myself dipped grilled cheese sandwiches into it. Definitely something I'm going to make again and again.

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Sarah

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Reviewed: Feb. 20, 2009

I personally could have done without the bell pepper. I also blended the soup so it wasn't as chunky, halved the cream cheese, and upped the gorgonzola. Next time i'll probably use plain rice milk and fresh tomatoes if they're in season and nix the pepper. But i will make again; it was very good. I really enjoyed the combination of gorgonzola and tomato. Thanks :)

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The Nightingale

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Reviewed: Feb. 9, 2009

Very good flavor but I would've liked a smoother consistency. Next time I may puree all the ingredients to eliminate the chunks.

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Kate2410

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Reviewed: Jan. 29, 2009

Wow, really loved this soup. Changed it just a little to lower the fat, (light cream cheese, fat free half and half) and I roasted the pepper before adding as well. Will definitely make again!!

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WILDWIRE

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Reviewed: Jan. 29, 2009

I recently served this at a dinner party, everyone loved it. The only difference I made was I did not have tomato juice so I used bloody mary mix instead. It really gave it a great flavor,also followed the advice of most everyone else and blended it. Topped it off with a bit of gorgonzola. Yummy!

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Denise

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Reviewed: Jan. 25, 2009

Tastes like something you would order at a bistro. Even the kids liked it!

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Meggie Joel

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Reviewed: Jan. 22, 2009

My husband LOVED this!

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christin

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Reviewed: Jan. 12, 2009

This was so great. My oldest son asked for tomato soup so I found this recipe and had all the ingredients and it was amazing. I added some sliced grape tomatoes with the rest of the veggies that I sauted. I also used my emersion blender and made the soup thicker rather than chunky. It tastes almost like a spaghetti meat sauce. I am going to serve it after my son's basketball game with some grilled cheese with sliced pepperoni and I figure it will have the pizza taste to it.

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ITALIANMOMOF3;)

Cooking Level: Expert

Living In: Tulsa, Oklahoma, USA

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Reviewed: Dec. 30, 2008

This soup is wonderful...my 4yr old to 13 year old loved it...so it won the family approval. I didn't have Gorgonzola so I substituded Feta...worked great!

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mrs.klm

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Reviewed: Nov. 21, 2008

good

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sliker's-Kitchen

Cooking Level: Intermediate

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Reviewed: Nov. 15, 2008

Great flavor! Used half & half, skim milk and reduced fat cream cheese. A tad bit too spicy so may reduce pepper just a little next time. DH loved! Made oven baked "grilled" cheese from this site. Used potato bread, Yarlsburg cheese & olive oil to coat the bread. Perfectly crispy. Worked well w/this delicious soup!

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