Reviewed: Oct. 24, 2009

If you are looking for a no frills tomato soup...this is it! I've never made homemade tomato soup, and I'm not looking any further! I used butter instead of margarine...and I have used 2% milk to cut down on the calories, with great results! I do run this thru the blender before adding the milk/cream!

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Adrian

Cooking Level: Expert

Home Town: Okeana, Ohio, USA

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Reviewed: Mar. 12, 2009

This was good. I pretty much followed the recipe except I omitted the butter and decreased the amount of cream to 1 cup. Next time, I will decrease it even more.

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Julie1945

Cooking Level: Intermediate

Living In: Reston, Virginia, USA

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Reviewed: Feb. 21, 2009

This is really good had to use stewed tomatoes with onion and peppersand for a lighterin fat I used 1/2 & 1/2 make sure to measure the baking soda or it will ruin the soup.

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ellemae3

Cooking Level: Intermediate

Home Town: Brownstown, Michigan, USA

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Reviewed: Feb. 17, 2009

I can't believe I haven't reviewed this yet and I've only made it about a million times. I follow the recipe exactly except I use an immersion blender for a few seconds before adding the cream. This is the perfect, comfort food tomato soup recipe.

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ANDREAJP

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Reviewed: Feb. 8, 2009

This was really good...next time though I'm going to do what someone else suggested on here and use only one cup of half and half instead of two cups of heavy whipping cream...it was a little too creamy for me..even one cup heavy cream probably would have been fine..oh and I will not use so much butter..I have never made soup before so this was fun and easy and good

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angela

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Reviewed: Feb. 5, 2009

Truely great flavor and puts the stuff in a can to shame. Pair this with a grilled cheese or two and you have the ultimate comfort food. Thanks!

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Three-Two

Cooking Level: Intermediate

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Reviewed: Jan. 22, 2009

This is restaurant quality, definitely, but to cut the fat, I use 2% milk instead. Is delicious all the same. If I'm making this for company, though, I'll use 15% cream or half milk, half heavy cream. Using only heavy cream would be best, of course, but I couldn't get the fat content out of my mind. Just by substituting milk for the cream, this recipe as a whole cuts its calories of 1320.

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ekatiemo

Cooking Level: Intermediate

Living In: Quebec, Quebec, Canada

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Reviewed: Jan. 20, 2009

This was very good - a keeper, thanks for sharing.

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CATHYJK

Cooking Level: Expert

Living In: Lancaster, Pennsylvania, USA

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Reviewed: Jan. 14, 2009

My husband and I really liked this over all. One change next time though, we thought it was too sugary. Maybe only half the sugar next time. Quick and easy though!!

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JKKK5945

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Reviewed: Jan. 6, 2009

What a soup - so easy and so good! I cut the 2 T. margarine to 2 tsp. olive oil and used 1 cup of cream and 1 of milk. I also added 2 t. oregano and 1 tsp. basil. Serve this with shredded cheese and your family will love it!

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Basg

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Jerusalem, Mehoz Yerushalayim, Israel

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Reviewed: Dec. 8, 2008

Very easy soup to make, and it has come out great every time. I sub regular milk and a little grated cheddar for the cream, which I don't usually have.

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eraine

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Reviewed: Nov. 26, 2008

Yummy!!! I did run mine through a blender though... didn't change any ingredients, just like it a little smoother. oh, I used whole milk b/c it's what I have on hand.

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CARLY_SHELL

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Reviewed: Nov. 14, 2008

Honeyman said this was way better than Campbells. I used milk and butter instead of Whipping cream and added some basil, italian seasoning, and oregano. I also only cooked it for about 20 mins.

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Rachel Winsor

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Reviewed: Nov. 12, 2008

I like mine with more onion. Use whipping cream or half and half, I only used about 3/4 of what it calls for.......add to your liking. Garnish with a bit of basil.

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Nicole

Cooking Level: Expert

Living In: Portland, Oregon, USA

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Reviewed: Nov. 5, 2008

This was good soup. I used 2% milk instead of heavy cream. I also added salt, pepper, and a garlic clove. Next time I will not add as much sugar. It was very sweet. I had to add more salt and pepper to cut down on the sweetness. I will make this again.

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Twin Mom

Cooking Level: Intermediate

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Reviewed: Nov. 1, 2008

Hands down the BEST tomato soup I've ever had! Make it as the recipe says or with only one container of cream it's still excellent. My compliments!

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VadoSarah

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Reviewed: Oct. 1, 2008

So good!! I didn't have any cream so I just used milk. Thanks so much for the good recipe.

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BEANSNSTEVE

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Reviewed: Aug. 25, 2008

I just realized that I have never rated this and have made it many times already! There's not much to say except that it's wonderful! I think the outcome will really depend on the quality of tomatoes that you use, though. So either a good quality canned, or even better, fresh!

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