Reviewed: Apr. 17, 2008

I made this for a starter with a family meal and everyone loved it!

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P. Barton

Cooking Level: Beginning

Living In: Burgess Hill, Sussex, England, U.K.

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Reviewed: Apr. 14, 2008

This soup is delicious. Will definitely make again!

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gogreen3

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Reviewed: Jan. 9, 2008

Really great flavor! And I didn't even use the spinach... Awesome for a warm lunch, dunking quality French bread in it.

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Pam

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Reviewed: Dec. 16, 2007

I loved this recipe. I can't wait until the Spring to try it with my own fresh basil.

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grunig

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Reviewed: Nov. 4, 2007

Most canned soups are better than this, if you add your own fresh basil. The cooking time doesn't allow the bitterness of the tomatoes to cook off, and the sugar meant to counteract the bitterness makes it taste like chef-boy-rd. If you are trying lo-cal soups, you should start with fresh tomatoes because that is the main taste, if you start with canned, you need to add something more than what's in this recipe.

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weekendcook

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Reviewed: Sep. 17, 2007

Really easy, healthy, and really tasty. I added some fresh tomatoes on principel. :) Everything you want in a quick soup.

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awpowell

Cooking Level: Expert

Home Town: Bloomington, Indiana, USA

Living In: San Francisco, California, USA

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Reviewed: Sep. 12, 2007

This is a very good recipe, but like some of the others - I altered it a bit. The onions do need more time to cook and I used the fine setting on my mandolin to get them much smaller than just chopping. I also added a 28 oz can of petite diced tomatoes, so it does have a chunkier texture. You will need to adjust the spices accordingly.

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TAQUITA

Cooking Level: Intermediate

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Reviewed: Aug. 6, 2007

Very good! I made this along with grilled cheese and it was the perfect lunch. I followed the advice of others and cooked the onions for 2-3 minutes longer before adding the milk. Next time I will add an additional cup of spinach, it shrunk so much (as spinach tends to do). I will only add 1/2 the sugar next time. The tomatoes are naturally sweet and the basil also adds a sweetness, I think it could be just as good with 1/2 the sugar.

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rebopshebop

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Reviewed: Apr. 13, 2007

loved this soup. added extra spinach and some chicken broth to thin, but otherwise it was great!

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kjm

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Reviewed: Mar. 19, 2007

Very tasty, served with grilled cheese sandwiches for a comforting meal. Even hubby, who does not like spinach, loved this soup.

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organix

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Reviewed: Feb. 5, 2007

We loved this soup! I added some chicken broth to thin it a bit but otherwise stayed true. Will definitely make again.

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Rachel

Cooking Level: Intermediate

Home Town: Chesapeake, Virginia, USA

Living In: Stockholm, Stockholms, Sweden

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Reviewed: Aug. 18, 2006

I did not like this soup at all. I thought it tasted like tomato sauce with way too many onions.

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MUTHIG

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Reviewed: May 14, 2006

Wonderful soup! Definitely saute the onions until soft and puree the soup before adding the chopped spinach. Also note that the fresh spinach takes longer than stated to properly wilt. Our entire family (even the finicky 11 year old) loved it!

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SEA1964

Cooking Level: Expert

Home Town: Lima, Ohio, USA

Living In: Franklin, Tennessee, USA

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Reviewed: Feb. 18, 2006

This soup is spectacular!! I've made it several times. Last time, I added scallops and shrimp, and I the flavor was even better!!

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SherBear

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Reviewed: Feb. 11, 2006

I've never had homemade tomato soup, but I'd have to say, this was excellent, though I made some modifications. I used a 12oz can of tomatoe paste, oregano instead of basil (because I was out) and I added a cup of chicken broth to thin it out a bit. It turned out fabulous!

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Mary Ann

Cooking Level: Expert

Living In: Humble, Texas, USA

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Reviewed: Jan. 3, 2006

The family liked it, but it wasn't a big hit.

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BONF

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Reviewed: Jul. 20, 2005

A wonderful change from plain tomato soup. I chopped the onion in my food processor to make it more fine and sauted it 3 minutes before adding the garlic. The texture was great. I also used tomato sauce instead of tomato puree. The whole family loved it--even my 3-year-old!

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TIMANDHILLARY

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Reviewed: Jun. 22, 2005

I followed the advice to sautee the onions for longer and puree the final result for better texture - both of which helped. Nonetheless as another reviewer mentioned the end product was more a thick marinara sauce than a hearty soup! I think I will add some more milk next time; I just think it is a matter of tweaking the recipe.

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SK82

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Reviewed: Mar. 24, 2005

I'm not a big tomato soup fan but this was a nice twist. It tasted a bit like a marinara sauce but I would make it again.

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kim

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Reviewed: Feb. 4, 2005

I made this soup for my vegetarian daughter to take home and keep in the fridge for a quick meal...I also cooked the onions and garlic for 5 mins and used 2 cans of italian diced tomatoes + 1 Tbls of tomato paste. After it cooled a bit I pureed in the blender for better consistency. I love the flavor and will suggest she serve with grilled cheese sandwiches!!

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