Great soup! I tried the soup both with cream and without cream... I don't know which one is better. I used only a 1/4c heavy cream. I also used 1/2 of a sweet onion, 1/2 of a yellow bell pepper, 1 minced fresh clove of garlic, and a handful of fresh chopped basil. One of the best tomato soups I have ever had. There is no way this soup is 11 servings. I think it really should be 4 servings. By the way, make sure the soup cools down before adding the cream to prevent curdling. I made the mistake of adding the cream too early once and I ended up with chunkies in the soup.

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

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!

The best tomato soup I have ever tasted by far. It is so simple to make and everyone loves it.

Very tasty, creamy and easy to make.

Lovely, simple flavor. I omitted both the margarine (and if I had wanted the extra calories, I would have used butter for its superior taste) and sugar, which is unnecessary in properly prepared tomato recipes. Also cut the soda to a mere sprinkle. The result was perfection. I incorporated milk instead of cream for a lighter, fresher flavor. For those of you who have had problems with the cream curdling, try tempering the cream. After heating it, add a spoonful of the hot soup into it and stir it in. Add another couple of spoonfuls and stir. After adding about a cup of hot soup this way, whisk your cream mixture into the pot of hot soup. The soup should be at the barest simmer, not a rippin' boil. Possibilities for garnishes of your bowls of soup include julienne strips of fresh basil leaves, a tsp of freshly grated Parmesan or Asiago, or finely minced pepperoni.

This is an excellent tomato soup recipe. Since finding it (I choose to make this one after the reviews comparing it to the 4B's restaurant version, which is highly regarded), I have made it dozens of times, including it now being a standard on our annual ski trip. I always double the recipe and use the Italian herb diced tomatoes for some added flavor, blending up about 1.5 cans and leaving .5 can unblended for a little bit of chunk. I have tried it using half and half since I was thinking to lower the fat content but it's just not as good or as thick/creamy as I like so I stick to the whipping cream now. I've never bothered heating the cream beforehand tho--I just add it straight to the soup and have never had a problem. This is a keeper, no doubt about it!

I omitted the sugar, added fresh basil, one clove garlic, a dash of cayenne pepper and one shallot. I also substituted milk instead of the cream. Prior to adding the milk I pureed the tomato mix ... This soup was amazing and I will definitely make it again.

Not sure how something so simple is so good, but it gets raves everytime I make it.

Really good tomato soup! I used a little less sugar than called for and added a cup of half & half as per one suggestion earlier. Turned out tasting great, but unfortunately my half & half did curdle after I added it to the soup. I think the blame was with me; I heated it up in the microwave thinking that would do it, but alas, it still curdled once it hit the hot soup. I'll still be using the recipe again, but this time I'll heat the half & half up in a pan - just to see if that makes the difference.

YEP, this soup is the bomb. I also added a couple chopped tomatillos.

Awesome soup. So easy and exactly what I was looking for, great flavor. I added a couple of cloves of minced garlic (because I always add garlic to tomatoes) and some salt and pepper. Instead of the margarine I used a couple of tablespoons of Olive Oil. Hint -- I heated the cream in a small pot, kept checking the temp, and when it was a little higher than body temperature I added and stirred in the tomato mix by big spoonfuls to finish bringing it up to temperature. No curdling at all. As as South Beach dieter I plan to make this a staple, so I hope get the same results again. Thanks so much for this recipe, its a winner in my book.

Love this creamy tomato soup.

I love this soup. I usually use crushed tomatoes - add garlic. black pepper and basil. I never use cream - sometimes a cup of skim or 2% milk - sometimes neither. It's still really good...

Normally, tomato soup is not my thing. But with it being requested by my fiance one near Halloween night, I sought out this recipe. . . It was the best variation to tomato soup I have ever had. It had a creamy factor that can not be explained without experience. I added a festive "eye ball" look to it I got out of a Martha Stewart magazine which basically consisted of Mozerella Balls with olive slices (As seen in my picture). This recipe is an entitee of itself and even if you don't like tomato soup, at least give it a try. . .

I have searched for the perfect tomato soup recipe and I will not have to search anymore! I didn't have a large can of tomatoes so I used a 15 oz can diced tomatoes and a 15 oz can pureed tomatoes. It turned out wonderful. Thank you Lee Ann!