Reviewed: Sep. 1, 2011

This soup was great and I usually hate tomato soup. My husband would have preferred the carrots and celery to be cooked a little longer. Plus, this recipe makes way more than six servings in my opinion. Overall, it was awesome.

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Reviewer:

SunnyJewel

Cooking Level: Intermediate

Reviewed: Aug. 10, 2011

I'm not a huge fan of tomato soup but this is fantastic! After I simmered the soup, I went ahead and took half of it, pureed it and added it back in the soup for extra tomato flavor. If you like it completely smooth like traditional tomato soup, then I suggest pureeing the whole thing; but I like a little chunk in mine.

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Reviewer:

Fleur

Reviewed: Aug. 1, 2011

Great taste I used all fresh tomatoes and this made it chunky which I like.

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Reviewer:

cooker

Reviewed: Jul. 10, 2011

Very good soup. I omitted the salt and Worcestershire (I'm a salt lover and this soup definitely didn't need the addition). It was a bit acidic, so I added some sugar. Chopped the carrots very thin so that they'd soften nicely. I ended up simmering for about 50 minutes to thicken it slightly. The resulting texture was very good and needed no blending.

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Reviewer:

Revero

Reviewed: May 29, 2011

As a tomato soup lover....I thought this soup was disgusting. Not much flavor. Had to add more salt and pepper and parsley and bit of cream just to eat it....

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Reviewer:

jwarren75

Home Town: Canyon City, Oregon, USA

Reviewed: May 22, 2011

Delicious. Easy to make. I made this for a church supper -- I heard lots yummy noises and some people asked for the recipe.

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Reviewer:

LindsayBeth

Reviewed: May 18, 2011

LOW SODIUM VERSION I made this soup today and it was delicious!! As most people do I made some changes to cut down on the sodium to make a reduced sodium version. I sauted some carrot, celery, onion and cucumber in olive oil with garlic and worchestshire.Then I added no salt chicken stock and with my hand blender blizted til smooth. Then I added a can of italian plum tomatoes (Gigi brand) and blitzed. These tomatoes only contain natural salt no added salt. I let this simmer for an hour. I did also add a dash of sugar to help with the acidity. This soup was wonderful.

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Reviewer:

jpsmom

Living In: Toronto, Ontario, Canada

Reviewed: May 13, 2011

DEE-licious! I omitted the worchestire sauce though, due to my own personal taste. Also, pureed for just one quick whirl and the soup turned out smooth-chunky, just the way I love my soup. I would highly recommend this recipe.

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Reviewer:

Lilly

Reviewed: Apr. 9, 2011

This is excellent! I followed the recipe exactly, except I left out 1 cup of water.

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Reviewer:

Cooking Level: Expert

Reviewed: Mar. 23, 2011

I made this soup in a dinner for mother's day, and everyone loved it! I followed the recipe exactly like mentioned, but i blended it at the end to get a softer texture.

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