Mmmm.... delicious. Easier to make than it might look. I did strain it through a sieve, as I wanted a very smooth soup and it would have been fairly textured even after a long whizz in the food processor otherwise. I did not find that it needed any sugar. Really nice.
I have made this a few times now. It was a repeat last night using some leftover carrots and potatoes. I did toss in some Parmesan Cheese rinds for added flavor. The soup is processed in the Vita-Mix and for me there is no need to strain it. In place of the milk, I stir in some Greek yogurt. It reduces the calories and gives a nice twang. Thanks for posting the recipe.
Really good soup!!! I did love this, I was into it with a spoon the whole way along. The taste was much sharper before I added the milk and I actually really liked that, but I did add milk and it was wonderful to! I also did not strain this through a sieve, I found the texture to be quite nice. Thanks for posting.
Oh, this was amazing! I nearly ate the whole pot myself. I made this a one dish meal by poaching some chicken breasts in the simmering soup (step 4). If you let a little veg stick to the meat, it looks very "done" and no one would know it was just sitting in the soup pot. ;) After removing the chicken, I used my stick blender to puree, and also found that I did not need any sugar, it was just perfect as is. Thanks!
Wonderful hearty soup! I didnt change a thing. I used milk rather than cream and didnt need the sugar. I also did not strain like other reviewers because I liked the texture. I will make agian.
Loved this! Pureed in my blender twice to make the right texture. It's yummy -- thicker and creamier than a regular tomato soup with a richness that makes it very gourmet. Thanks for sharing it, Miss Annie!
Gotta go with Jenny here- Mmmm.... delicious. I reduced the recipe to make 4 servings, since its just BF and me. I used canned organic tomatoes and homemade chicken broth. I also didn't peel the potato and used half and half for this (well, actually half milk and half cream, but that's all half and half is!) I don't really like pureed soups, so I only pureed 1 1/2 cups of the solids in the soup, then added them back to the pan. Jenny's right though, I think that if you should not expect a silky smooth soup from this if you want to puree it- mine was a bit grainy too (fine by me though!) Like Jenny I didn't find that I needed any sugar. I think that it wouldn't hurt anyone to up the basil a little - I used a little more than the recipe called for, but could have stood for more. Wonderful tomatoey soup as-is though. The cream/milk makes it so its not too acidic, which is good. We served with Italian-style Oven Fries (#92139). Thanks for a very nice supper!