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Doubles well - did so on the first run but used 1/2 half & half & 1/2 whole milk instead of risking curdling when serving a crowd. Used a 29 ounce can of tomato puree & a 29 ounce can of crushed tomatoes. Added 1 t fresh ground black pepper & the zest of 1 navel orange. Fabulous! This is simply too wonderful - had great toasty buttery chunks of french bread & toasted french bread with tangy cheddar curds melted on top - Fabulous & easy way to economically feed 10 hungry workers. The pot was licked clean. Saving in my "for the Crowd" book to use again! Thank you for posting Caladithil!
Very Easy to prepare!!! I did make some adjustments, I added some macaroni (cooked) at the end of preparing it so they wouldnt get to soggy. I did not use cream , as I did not have any on hand, so instead I made a roux (melted margarine with flour) mixed it in to the soup pot and than added 2% milk, the soup was very creamy, and the flavor was excellent. Thanxs for posting.
We enjoyed this very much, although DH and I both felt that the taste of the cream overpowered the other flavors. I had to resist the temptation to saute some garlic with the butter before adding the rest in step one, and I wish now that I had. I will definitely make this again with the addtion of the garlic. Thanks for sharing your recipe!
Wow! I've tried other cream of tomato soups but this one is the BEST ever! I served it with Grilled Ham and Cheese Sandwiches #102070 and everyone (including the picky one) raved about it! Perfect comfort food!
I usually wait a day or 2 to review a soup that I made because sometimes a soup is at its best a day later but I just got done making this soup and as soon as I tasted it, I knew it was a 5 star-quality soup. It is delicious. True comfort food. Very easy to make. I used whole milk because I didn't have any cream and it worked out fine. I can imagine how comfy this would be with a grilled cheese sandwich. Do try this recipe. It's so simple.