Delicious and easy. My daughter loved it, too. So much better than soup from a can. We will be making this again. I used a can of diced tomatoes, and put about 3/4 of the soup in the blender and left the remaining 1/4 unblended. So creamy smoothness with some chunks and texture. MMMM. :) We got a generous 8 cups of soup from this recipe.
Heart-warming soup. I made this with 1% milk instead of fat free half and half and half the sugar to reduce the carbs a little. It was not super creamy but enough so to be very satisfying, I would say do not neglect the blending step. It made 7 cups of soup for me, so there were about 19 g carbs per cup of soup. Served it with some garlic rolls from the oven, yum! Pureed with stick blender (and splattered my shirt a little!).
So, so good! I didn't even know I liked tomato soup until I made this & now I'm wishing I'd doubled the recipe. Easy and yummy on a cold November afternoon. My only change was adding 1 can of garbanzo beans after pureeing because I am trying to eat more fiber.
This really is a good, hearty soup. The falvor is great and it has enough "thickness" to it to really fill you up. It was so easy too. I'll keep making this one--especially for the coming winter days. Thanks!
Delicious soup! First time making cream of tomato soup and I am sure I will be making your soup again and again! Used low-fat milk and it turned out great! Had this with Imitation Crabmeat Sandwich for a good healthy lunch after working in my yard! Thanks Alexis! Made for PAC 2007.
I love a good, hearty tomato soup, but this soup is an *outstanding* tomato soup!! I just loved it! My DH - whose first choice is never a veggie soup - had 3 bowls. :) We paired it with Incredible Grill Cheese Sandwiches. I only used 1 Tbsp sugar, and I added about 2 pinches of kosher salt & some fresh ground pepper when I stirred in the half & half. I also used my immersion blender instead of blending it in batches. The diced red pepper really adds a great layer of flavor. I will make this again & again!