Great recipe. Lots of compliments and requests for recipe. Stuck to the recipe for the most part. Took the suggestions of some reviewers and used French bread, used low fat cream cheese, whipped the cream cheese when soft with some powdered sugar & a little milk (tho this isn't necessary) and doubled the sauce. Tho some used less cream cheese, I did not. I liked the gooier parts with the crusty parts. I did not put the sauce on afterwards--I served in a bowl so people could add their own sauce, or use maple syrup as an alternative. I used both! Next time I will make a lighter version (i never use lighter versions of anything new when serving to company b/c you never know how it will turn out) and try cranberries or other fruit. Yum!

Reviewed On: May 12, 2013

Great recipe. Taste closest to the ones my Mom made us as children. Only changes were grated potatoes vs shredded, less salt, more onion & one egg (as suggested by others) and added a seasoning mix (thyme/rosemary). The recipe components were perfect tho--and easy to change up as to taste. My husband loved them!

Reviewed On: Mar. 17, 2013

This was my first attempt at tomato soup. Great recipe--very fresh tasting! I will definitely make this again. I used beefsteak tomatoes, and followed the recipe pretty much. I ended up with about 8c of tomatoes. I did put fresh garlic in with step 1, used low sodium/fat free broth, skim milk, omitted the sugar and used celery seed (doesn't need more salt) and fresh basil toward the end. It was delicious. It makes quite a bit of soup. Prior to step 2 I put it in the blender and pulsed for a minute or two--not too much as I prefer my soups to be somewhat textured (for lack of a better word) or chunky.

Reviewed On: Feb. 4, 2013