Reviewed: Nov. 15, 2011

The soup curdled. It seems like everyone is happy with this recipe, and I followed it exactly against my better thoughts that cold cream added to hot soup would in fact curdle. I don't understand why this didn't happen to anyone else? The soup is also sort of thin even though I held back juice from one can of tomatos (the only change I made). Frustrating.

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Reviewer:

Raveka

Reviewed: Oct. 30, 2011

Very tasty soup! The only thing I added was a bit of parmesan cheese at the end for a bit more flavor. It gave it a nice touch when paired with the basil flavor of the pesto. My soup was a little more watery than I would've liked but I used 2 18 oz cans of diced tomatoes rather than 2 14.5 oz cans, so there may have been more juice as a result. Overall a very quick, easy, and tasty tomato soup!

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Reviewer:

Ultimau5

Cooking Level: Beginning

Living In: Montreal, Quebec, Canada

Reviewed: Sep. 17, 2011

Bart and I love this one!

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Reviewer:

candace5

Supporting Member (Click to learn more about Supporting Membership)

Reviewed: Aug. 22, 2011

Super easy and good! This did turn out thin so after blending it I threw it back in the pan and added a cornstarch/water mix. It thickened up nicely. Thanks!

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Reviewer:

mommyluvs2cook

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Santa Fe, Texas, USA

Reviewed: Jul. 17, 2011

this is a delicious soup

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Reviewer:

micky

Reviewed: Apr. 12, 2011

Delicious! I took the advice of another reviewer and added the pesto to the tomato mixture before adding the half and half. I also used fat free half and half to save on calories. This is so much better than canned soup, it doesn't even compare. Sure it's a little more work, but it's worth it! Thanks for the recipe!

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4 users found this review helpful

Reviewer:

JOYVIV

Cooking Level: Intermediate

Home Town: Woodbridge, New Jersey, USA

Living In: Bayville, New Jersey, USA

Reviewed: Apr. 9, 2011

I thought this was good, but not great. My boyfriend proclaimed that he likes it a lot because "it's not too tomatoey."

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Reviewer:

emissy85

Living In: Ann Arbor, Michigan, USA

Reviewed: Apr. 4, 2011

Such a yummy soup! Heres what I did different: I cooked some onion and garlic in the pot before adding the chicken broth. Let that simmer for maybe 15-20 minutes or so. I then added a can of homemade tomatoes and a can of condensed soup. I let that simmer for another 10 minutes to let it thicken up. I ran it through the blender to take out the chunks and then added the half and half. I also used much more pesto then what the recipe calls for. I stirred it right into the pot rather then spooning it out into the bowls...probably about a 1/4 cup or so. Turned out delicious! I served it with toasted chicken salad sandwiches for lunch.

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Reviewer:

lsmarie04

Cooking Level: Intermediate

Home Town: Norwood, New York, USA

Living In: Madrid, New York, USA

Reviewed: Apr. 2, 2011

This soup is amazing! Like another reviewer I did not wait for the chicken stock to reduce, just drained liquid from one can of tomatoes and it turned out fantastic! I also added some celery salt which added a ton of flavor and some dried basil. Also diced up some onion before blending. It was sooo good, I will definitely make this again.

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Reviewer:

Shawna

Reviewed: Jan. 16, 2011

absoultely amazing i used this entire recipe the only thing i changed was that i changed was that i used a cup of whipped cream instead of the half and half. my 10 yr old son is a vegetarian and loves the tom. soup he cant tell it has chicken broth in it something u can change to have a richer taste (even though i dont do it if my son eats it) is that u can use chix stock instead of broth. this soup is amazing w french bread to dip or croutons in it if u like the bread in it. the pesto gives it an extra kick this is the first thing i have ever cooked off of here and its a must try.....

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