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A very good soup and a great way to use up my tomatoes and basil! I cooked the onions and celery in a bit of olive oil first, then proceeded. To boost the tomato flavor I added 8 oz. tomato sauce to the mix. After reducing the soup a little I added a splash of heavy cream because that's all I had in the house. I gave it a whoosh with the hand blender, but left a little chunky texture. We'll be having this again.
Lovely and easy. Was short the fresh tomato, used the canned and I didn't have cream so I used a can of fat free evaporated milk. I "gourmet-it-up" with a bit of sherry. Decadent. I love recipes like this that are forgiving and rewarding.
A great recipe. I substituted vegetable broth for the chicken broth. I sauteed the celery with just a small amount of onion for flavor.
Now that was a yummy lunch and a great way to use up some of my tomatoes! I didn't have cream so I had to use 1% milk. It was still very good although without a shadow of a doubt it would be better with cream! A couple of things I may do different next time would be to use a bit less celery and to sweat the onions and celery in a wee bit of butter. I did keep it a bit chunky. Thanks so much for a great recipe.
The flavor of garden-fresh tomatoes was delightful. I made it diet-friendly by using non-fat half and half (which does slightly reduce the creaminess) and Splenda in place of the sugar. In addition to the fresh basil, I garnished it with about a Tablespoon of reduced fat shredded cheese. Yum!
When I told my husband I was making tomato soup, he looked alarmed and said he'd only eat it with grilled cheese sandwiches. So I served the soup with the sandwiches, but he said the soup was really good and he'd eat it on its own. My picky son even ate it! I used tomatoes grown in our yard and added a bit more sugar (about 1 Tbsp) and a bit less cream (1/3 cup). I pureed it all in a blender, and then strained it for seeds and skin (which I hadn't removed). Thanks for posting this delicious, easy recipe!
This was very good. I'm embarrassed to say that I was too lazy to "seed" the tomatoes (although I did skin them). I thought that the stick blender would take care of them, but I was wrong! It was just a textural thing, but I think it would help to try to remove as many as possible next time. Delicious though! Thanks.
excellent soup. used all organic ingredients right down to the sugar. i tasted it prior to adding the cream and i still cannot decide how i like it better. i never liked tomato soup but this i will be making a larger batch of next time and try freezing it without the cream, then adding the cream when it needs to be heated. super easy recipe which is always a help. short list of ingredients too. the taste was smooth and simple. very uncomplicated. i left mine more on the chunky side as i prefer chunks in mine but would have no quams about making it the other way next time. served with a side dish of portabello mushrooms sauteed in olive oil, garlic and sea salt. thank you so much for sharing!
Reviewed for ZWT III. This was one of the best recipes this tour! Very simple to make and it's delicious! I used a pack of very red 'vine tomatoes' and they gave a great flavour. I only found a tiny bit of basil in my herb garden as it's been SO WET here for weeks - I used it as a garnish! So next time I make this soup I'll remember to put the full tbsp in as I love tomato and basil together. Thanks!
This is one terrific soup. I had extra tomatoes that had grown in my greenhouse, so I decided on the very, full of flavor and goodness tomato soup. Farmstead fresh for sure. I had everything right on hand, and it was a cinch to put together. Now I like really hot and spicy, but I made the soup exactly as written for those in my family who do not care for the hot "wow!" factor, To mine I added red pepper flakes, a dash of white pepper, and green Tabasco sauce. It floated nicely, and made an excellent presentation. This will be made all summer, and I think I will even can it for the winter, Thanks so much, Muffin Goddess! Made for *ZWT3 07*