Reviewed: Nov. 29, 2010

This was SO good. I modified like some other reviwers; used all milk and no cream, and used roasted red bell peppers, and used my immersion blender. I used some homemade turkey broth too. I can't get gorgonzola here, so I use some mild Danish blue. I didn't use the full amount (did put extra in my bowl) due to a blue-cheese hating fam, but they had no idea it was in there. Had grilled cheese sandwiches with this- SO GOOD!!!

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5 users found this review helpful

Reviewer:

What a Dish!

Cooking Level: Intermediate

Reviewed: Nov. 23, 2010

Yum! Must be a million calories. I made double the reipe for my husband and me. Then I put the leftover soup in the blender to smooth it out for next time. Definitiely a keeper.

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1 user found this review helpful

Reviewer:

Ami C

Cooking Level: Intermediate

Reviewed: Oct. 18, 2010

this is very good made just like it was written

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2 users found this review helpful

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debra nolen

Reviewed: Oct. 12, 2010

This is an amazing soup - as good as anything you will get in a restaurant. I make it exactly as the recipe calls for, and have recieved nothing but complements.

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2 users found this review helpful

Reviewer:

bookwyrm

Cooking Level: Expert

Home Town: Ypsilanti, Michigan, USA

Reviewed: Sep. 19, 2010

Hit with the family. Will definitely make again.

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1 user found this review helpful

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POTARI

Home Town: San Jose, California, USA

Reviewed: Sep. 10, 2010

I followed Wandering Shikes's suggestions because of what I had on hand as well. This is a delicious soup that I would have never thought to make on my own. Perfect with a grilled ham sandwich. I don't think it makes enough to feed 4 people.

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3 users found this review helpful

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MI$$DREA

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

Reviewed: Aug. 23, 2010

This is THE tomato soup recipe if you want anything other than the red and white can! Delicious, gourmet-tasting and perfect anytime. I omitted the onion and bell peppers for a smoother texture and it was perfect. Yum!

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3 users found this review helpful

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SwedePotato

Home Town: Pocatello, Idaho, USA

Living In: Erie, Pennsylvania, USA

Reviewed: May 23, 2010

This was just okay for me...I used yellow pepper bc the store didn't have red pepper in stock. It had a nice flavor, but I was the only one in the house that liked it. If I make it again, I would go with other reviewers and puree the veggies to make a creamier, less chunky soup.

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2 users found this review helpful

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emilydonovan

Cooking Level: Intermediate

Home Town: Waukee, Iowa, USA

Reviewed: May 7, 2010

very tasty. i skipped the milk and heavy cream and it was fine.

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2 users found this review helpful

Reviewer:

dakinegrindz

Home Town: La Crosse, Wisconsin, USA

Living In: Honolulu, Hawaii, USA

Reviewed: Apr. 12, 2010

This is excellent soup! Only suggestions I have is to use a large saucepan because when you start adding all of the ingredients a medium saucepan is not big enough, use fresh basil if you can and don't worry about making sure that the cream cheese is "softened". I put in a frozen block of cream cheese and it was fine because you are cooking it down anyway. Everyone loved this soup - I made it last night and I'm making it again today because everyone wants more!! I also transferred to a crockpot to keep warm until dinner - but keep any eye on it so it doesn't burn. Will be making this over and over. Thank you for such a great recipe - and SO simple to make! OH - and I'm going to add some lobster and scallops this time to make a seafood bisque. YUM.

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3 users found this review helpful