Reviewed: Nov. 14, 2000

I have a very picky little boy. He was born a vegetarian and I have trouble finding things he will eat with the rest of the family. But this soup worked like a charm! He loves it and so does my daughter. Jessie Davidian

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13 users found this review helpful

Reviewer:

SQUIRRLYGIRLY77

Reviewed: Jan. 26, 2003

This was pretty easy and tasty! However, because of the 10 minutes of cooling time plus the addition of milk, the soup wasn't warm when served.

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14 users found this review helpful

Reviewer:

YASAMIN

Reviewed: Nov. 25, 2003

This soup was fabulous!! I substituted V-8 Juice for the tomato juice for a little extra spice and it turned out great. Will definitely make again.

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35 users found this review helpful

Reviewer:

DAVIDINPDX

Reviewed: Dec. 9, 2003

This was a really good cream of tomato soup recipe! I added the milk, and allowed it to cook with the tomato mixture before taking it off of the stove, since I didn't want it to get cold. I think the next time I make this, I will add the milk first, so it can cook with the roux, then add the tomato.

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24 users found this review helpful

Reviewer:

Artrox

Cooking Level: Expert

Home Town: Somerville, Massachusetts, USA

Living In: Malden, Massachusetts, USA

Reviewed: Jan. 19, 2005

WOW, easy and GOOD! I have made many soups, but not tomato, because I thought the Campbell's soup was just about the way a tomato soup should taste. THIS recipe is GOOD, better than the canned (duh!) YUM! My young daughter even raved about it! A pinch of dried basil added really completed the taste! Thanks!

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2 users found this review helpful

Reviewer:

DANA HUME

Cooking Level: Intermediate

Home Town: Lafayette, California, USA

Living In: Boise, Idaho, USA

Reviewed: Feb. 1, 2005

In South Korea it is very hard to find canned soup. This recipe is a really easy alternative to canned tomato soup and my English class really loved it!

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1 user found this review helpful

Reviewer:

SPARKLYPICKLE

Reviewed: Feb. 28, 2005

This is a very good soup recipe. I added about a tablespoon of sugar to knock off the sour edge of the soup and it was great. In order to keep the milk from cooling the soup down, I microwaved it until warm before adding it to the soup. I also carmalized my onions in the butter on low heat before adding the flour. This also helped give the soup a little bit more sweetness and the flour didn't taste raw. Great with a grilled cheese sandwich, and garnish the soup with a sprig of basil.

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3 users found this review helpful

Reviewer:

Tallguysmom

Cooking Level: Professional

Home Town: Carrier Mills, Illinois, USA

Reviewed: Mar. 2, 2005

Simplicity at its best! Caramelized chopped red onion in butter; added a nice sweetness--nice compliment to tomato base. Will add chopped celery next time. Used V8 juice. Warmed milk in a separate pot, then added to hot soup base. Next time I'll cut back on the milk (to 1.25 or 1.5 cups), because it was too 'milky' in flavour for me: I just prefer more tomato taste which was a bit lost due to 2C of milk. Thanks for the Quick-N-EZ recipe!

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Reviewer:

HIJIMMY

Cooking Level: Intermediate

Home Town: Honolulu, Hawaii, USA

Living In: Vienna, Virginia, USA

Reviewed: Mar. 12, 2005

This tasted really good. However it does not have the look of your traditional Tomato Soup. I don't have a wisk so maybe that had something to do with it. I could see the butter in the soup. I guess I am picky on how my food looks when eating it. I think the next time I make it I will let it slow cook in a slow cooker and see how the results turn out. It really is very good and very flavorful. Thanks for a quick, easy and good soup Julie.

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1 user found this review helpful