Basil Tomato Soup

This is a delicious recipe - if you tweak it a bit! I originally made it exactly as it was but it had too much butter and I didn't like the sweet taste. So, I used 2 cans of tomatoes, 16oz of chicken broth, 1 cup heavy cream, 6 tablespoons butter and added basil and pepper to taste. Came out fabulous. I make it atleast once a week so I have it on hand for a quick lunch or an addition to dinner!!

This is so good! I used half and half instead of cream and 3 T of butter after reading the other reviews, still delicious. Great recipe and so easy. UPDATE: If I don't have half and half I use milk and it's still awesome!

I was completely stunned at how stupid easy and stupid good this turned out to be. I figured only 1 tsp. of sugar wouldn't be enough to cut the acidity of the tomato, so i put a total of 3 tsp. in for good measure, and it turned out perfect!! I ate this with a plain ol' grilled cheese sandwich and it was ridiculously tasty. I tried this with the dried basil since my store was out of fresh, and it was STILL awesome!

This is a very good base recipe but I found it to be too bland so these are the changes I made: Add garlic powder, salt, and pepper to taste. Mince a medium sized onion and saute it for a few minutes before adding to the tomatoes and broth mixture. Double the amount of basil.

Deliciously rich and flavorful. Because I used my own crushed tomatoes put up from my garden, there was no need to use any sugar. I also used homemade chicken broth. Creamy and fresh tasting, we just loved this, and hubs even helped himself to a rare second helping! With all these good fresh ingredients, what's not to like?

Who knew such a simple recipe could be sooo good? Yum. I cut the butter by 2 TB (6 TB instead of 8) and used 1/2 c milk and 1/2 c cream instead of all cream. This was fabulous. Tastes like the tomato basil bisque from a bistro we love. I'm pretty sure my husband had 3 bowls of it. Definitely try it!

This was great and we'll definitely be making it again. I didn't have fresh basil so I used dried and used half n half instead of cream. Delish!

Very good! I substituted milk for the cream and it was still very delicious and satisfying.

WOW! i just made this soup and its fantastic. i did change just a few things tho. i used 3 tbl of suger to cut the tart of a can. and added some fresh pesto. and a minced clove of garlic. i will def make this one more.

Quick and very simple. I did not use the full amount of cream asked for, just enough to make it creamy.....maybe a quarter cup or so? Great with a toasted sandwich when you're feeling a little down on a Saturday afternoon. The kids had seconds they liked it so much.

A few people mentioned that the soup curdled. This can certainly happen with cream/milk based acidic soups. I found the best solution to the curdling problem is to substitute canned evaporated milk for the fresh milk or cream called for in the recipe. I loved this recipe. There was a lot of flavor for very little work. I know I will make it again during the long and cold Minnesota winter ahead. Thanks Sarah.

There's nothing like homemade tomato soup and this was no exception. I started off knowing I didn't want a creamy soup - just a plain tomato basil soup so I started out knowing I wasn't going to be putting the butter or cream in... I did add 1 Tbsp. of minced garlic, 1 tsp. of vinegar, 2 tsp. of sugar, along with some salt & pepper. This was done in no time and it was delicious - perfect with grilled cheese!

AMAZING! This is just like my favorite soup at a restaurant. I will never again pay for this soup, I can make it at home!!! I doubled the basil, used vegetable broth, and milk instead of cream. I also halved the amount of butter. Delicious!

My family LOVES this recipe! Even those who would not eat tomato soup. I have made this three times already and they are so excited when they find out I'm making it. I did add pepper and fresh basil is a must! Serve with crusty French bread.

This recipe is perfect just as it is! Very creamy and good. I will make this instead of that canned stuff from now on :)

It was very good, I just didn't like the fresh basil -only because I don't think i chopped it up small enough. Next time I will put it in the blender with a a little bit of the tomatoes to get it ground up very well and then put it all together.

An excellent soup as it is, and perfect for adding your own touch to it. I made this last night for dinner, leaving the recipe as is (was also cooking for someone who prefers food on the "bland" side). It turned out just fine, but today I decided to tweak it a little and have some soup for lunch. I sauteed some red onion, garlic... then I decided I would add some of my dad's homemade blackberry wine. I thought it turned out absolutely delicious. I would make this again.

This sounds like a great recipe, can't wait to try it, but I will use diced canned tomatoes to supplement frozen peeled & seeded tomatoes from my garden. & puree the soup. The recipe says 'whipping cream' & you should always use 'it' in any soup or sauce recipe calling for cream, because it never separates or curdles. Lighter creams will. Carnation milk is a substitute, but will slightly alter the taste.

I thought this was delicious. I read other reviews and added about 3 Tbsp of sugar to cut the tartness and used dried basil since I didn't have fresh. We also made Pillsbury bread sticks with Parmesan cheese and that was perfect to dip in the soup.

My daughter loves tomato soup and grilled cheese. We have a local place that has pepper jack tomato soup. So i added one cup of shredded pepper jack cheese and used milk instead cream. Yummy yummy a new favorite in our house.

I use to eat Campbell's tomato soup not anymore! I love this one. I made as is the first time and LOVED it. Some say they cut back on the butter/margarine. The second time I made it I used 1/4 cup which is half a stick and still tasted great!

Great Soup! I followed both the recipe and suggestions of other reviewers. I used Carnation Evaporated milk instead of cream; added minced garlic (4 cloves); used SmartBalance butter blend ; I completely left out any sugar;I also added one can of tomato paste; oregeno and black pepper; I also used a container of Progresso Chicken Stock ( 320z) and about a TBS of chicken boulion granuals instead of the can of chicken broth. Served with bread(Italian/Herb). Made a Perfect Lunch on this cold/windy day!

Now this is my idea of a GREAT tomato soup. Full of flavor, rich and comforting and no skimping on the heavy cream and butter.

I had never had homemade tomato soup before, and this was pretty good. My mom, who loves tomato soup, said this was amazing. You can easily cut back the amount of butter if you are watching calories.

Wow, this one is good! I have made the Nordy's Cafe one for a few years, but this one tastes just about as good and is half the work! I reduced the butter by half and substituted half n half for the cream. ***The recipe as is: 209 cal. /14.6 g fat per serving If you substitute half n half for the heavy whipping cream and reduce the butter to 1/4 cup it is: 160 cal / 8 g fat.

I would love to give this 4 1/2 stars. It was a wonderful base recipe, and I recommend it. My only issue was how thin it was, despite the heavy cream AND butter.

This worked with tweaking- I added a finely chopped onion that I saute with the margerine right off the bat, and then I follow the directions as stated except that I also add red pepper flakes for some spice and I use a lot more brown sugar. I continually get asked for the recipe, and it is SO quick and easy to throw together (and double).

Usually the reviews are spot-on on this site, but I'm surprised this recipe got such rave reviews. I made it exactly as specified and ended up with a bland, chunky, watery mess of a soup. I was able to save it with SIGNIFICANT alterations: doubled the basil, added oregano, red pepper flakes, lots of salt and pepper, and 1/2 cup freshly grated sharp cheddar cheese. Also, it is crucial that you put this sauce in a food processor / blender to get the right consistency of a smooth, creamy soup. The above gave it a lot more flavor, a thicker consistency, and the blender step is crucial for if you don't want chunks of tomato and pieces of basil leaves in the soup. Blending it evens out the flavor and texture. Turned out great- but people should know that this is just a base recipe- you have to do a lot to get it to be a great soup.

I have made this recipe and used Italian Tomatoe instead of regular ones. I usually add a bit of garlic and basil. When serving I serve with shredded cheese. Very good - especially with grilled cheese sandwiches

This soup is just amazing. I cut the buttter down to 3Tbs. I have made this so many times, with and without the sugar. I have found that if you are icluding a diabetic anytime, you have to compensate for them. This is a houshold favorite! Thanks Sara!!

Very easy to make. I made blt's to go with it. It was delicious. I had to have two bowls.

YUMMY! I can't believe how easy it is and yet it yields amazing results. I added orzo pasta to mine to make it a bit more hardier. Other than that, followed it completely.

This recipe is easy and fast. I used an immersion blender, which the recipe did not specify, but the photo looks like a pureed soup, not chunky. I used canned diced tomato and added a bit of some fresh tomatoes, just since I had them. I also added 1 large clove of garlic and 1 small onion, sauteed in a bit of olive oil. I substituted 1 cup of 2% milk for the whipping cream and cut butter down to 1/4 cup, just to cut the fat in the recipe, still VERY VERY good. Next time I will add more basil, just because we really LOVE basil.

Excellent AND super fast and easy to make. Tastes just like Tomato Basil soup from Cosi. Definitely a keeper!

Very simple and very easy to make .. My family and I started a tradition 3 years ago we call Meatless Monday .. so in honor of this I used vegetable broth instead of the chicken. and as with the other reviews I cut down on the amount of butter and used half whipping cream and milk. Will definitely make again

Bland and acidic despite adding 2 oz of cream cheese, doubling the fresh basil and adding a tsp of dried basil! Will never make this again.

Delicious! This is tea room quality! I made it for my husband last night. He was licking his bowl clean. I know it's a good meal when he tilts the bowl or plate up to his mouth to scrape the remnants in. I changed the whipping cream to heavy cream and pureed my tomatoes, but I otherwise stuck to the recipe given. I don't like chunky soup, and the diced tomatoes were still too big for my taste, so I pureed them in a food processor to make them more of a sauce. That's just how I like it. I'll definitely be making this one again!

Gave it a 4 star because I tweeked it to give it a lower fat content as I'm trying to lose weight. I didn't have whipping cream so I just used 1% milk. I used vine tomatoes and roasted it with some garlic cloves before following the rest of the directions. I used 3t of margarine instead of 1/2 cup and made a roux first. Some days, easy and comforting food is all it takes to turn a frown upside down.

Great recipe. I used fresh vine tomatoes to replace one of the cans of tomatoes; added dried oregano, dried basil along with the fresh basil, fresh diced garlic, and garlic powder. I just used 3 Tbsp. of butter, but added a bit more chicken broth. The end result was delicious! I never liked tomato soup until now!

Delicious! My modifications: Used 6 medium-sized tomatoes, chopped and crushed (instead of canned). Didn't have fresh basil; used 1T dried. No sugar. Added 1 6oz can tomato paste. 1 cup of milk (didn't have cream); reduced the butter to 1/4 cup. Seasoned with just a tiny pinch of salt and 1/2 tsp of pepper.

With a few additions, this soup reminds me of the Tomato Basil soup at Nordstrom's cafe. I cut the recipe in half to see if this was to my liking before I made a full batch. I made it exactly as the recipe calls for and I found that it was a bit bland for my taste. My alterations were that I doubled the sugar, added a couple of pinches of salt, some fresh cracked pepper, extra basil, and a sprinkle of parm atop. My 18 year old son who has an opinion about everything said it was good which means it earned its 5 star rating. Will make a full batch moving forward.

Very good soup, the only thing I would suggest is, after cooking is done, put in a blender in small amounts, I liked the creamy texture much better than the lumpy texture it was before blending.. Also, Don't be afraid to add more fresh basil to your taste....

Wow! This basil tomato soup has simple and fresh ingredients but the results are just wonderful! I had to scale this back to suit two people tonight. I used fresh roma tomatoes which I blanched in hot water for 30 seconds. I set them aside to cool awhile and then removed the skin and crushed them with my hands. I added 1 cup of chicken broth and a handful of fresh basil, minced. I omitted the sugar and cut the butter in half to 1/4 cup. I also added a half pint of heavy whipping cream. I brought the soup up to a boil and added the chicken broth and basil. I lowered it to a simmer then stirred in the cream and butter. This is a deliciously fresh and creamy soup! I did not need to add sugar, salt or any seasonings. It was good just as is. I loved it! I served this lovely soup with, "Tomato Bacon Grilled Cheese," and "Grilled SPAM, Tomato, Cheddar Cheese, and Sweet Onion Sandwiches," all from this website.

absolutely AMAZING! i made exactly according to recipe and was delicious but very fatty. I plan on making it again with half and half instead of just cream an will cut the butter in half. I also used fresh sweet basil from my garden which was delicious but i thought 18 leaves of it was a bit much (maybe i just have large basil) so i plan on using only about 12 next time...will also be adding some drained diced tomatoes and a sauteed medium onion next time because i like chunky soup. Great recipe overall!! UPDATE***I realized after reviewing this recipe that I made an error when following the directions. I only used ONE 28 oz can of crushed tomatoes. When I realized my error, I tried the recipe again with the corrected ingredients (and my own modifications) and it was INEDIBLE! It tasted like pasta sauce. Don't get me wrong...I love pasta! But not as a soup. Only use one 28 oz can and it is delicious (it will also look exactly like the picture). Also, make sure to wait to add the cream until the mixture has stopped bubbling and cooled a little. The first time I made this, I added the cream right after reducing the heat and the soup was so hot that it cooked the cream, making the soup very gritty (but still tasty..that's how good this soup is!) This soup is definitely worth a try! I make it on an almost weekly basis (doubling the recipe) and freeze it in individual bowls for a quick lunch on the run.

We made this to go with some tomato/mozzarella panini and we found the end result to be good - but very rich. I would suggest replacing some of the cream with milk. I followed the lead of some other reviewers by sauteeing onion with garlic before adding the tomato puree.

Great recipe!! I came across it because I was looking for soups that were not chunky because I just got braces and right now it hurts to eat anything solid. I did do a few changes b/c of what others wrote. I used fat free milk instead of the cream, and I did not have fresh basil so I used dry, and I added garlic powder (which made it smell so good and also made it taste really good). Thanks for posting this recipe!! Will continue to make it even after I get used to the braces! :)

Delicious and so easy. The grocery store didn't have fresh basil and my plant in the backyard is done for this year, so I used about 2 tsp of dried basil and it was fine. I also cut the butter by about half and it was still rich and creamy. Served for a light supper with broiled honeycrisp apple and cheddar open faced sanwiches on olive bread. So good! Thanks!

Way too much cream in this soup! I'd cut it by half at least or use milk. I didn't add the basil because I wanted more tomato flavor to come through, but the cream really dulls the tomato flavor.

I made it exactly as is (since I don't like taking a recipe and completely re-doing it and then rating!) and it was wonderful. I will for sure make it again!

I hate changing a recipe before trying it, but I always read the reviews so after doing that I opted for the half & half instead of cream & reducing the butter (I used real) to 6 Tbs. I added black pepper & some garlic powder as well. When it was done I ended up putting the rest of the butter in, as it helps the strong tomato flavor become more subtle & helps bring out the flavor of the basil. My husband and I really enjoyed it & it's so easy to make! If you enjoy the basil tomato soups in restaurants you've got to make this. It's a keeper & so easy!

I read the recipe and immediatly new i wanted to substitute the heavy cream for light cream or half and half and use half the amount of margerine for a healthier approach. I also added salt and pepper to taste. I served it with parm. cheese for those who wanted too add a splash more of flavor and it was a big hit.

Loved it! Fast and easy to prepare, but I didn't add the butter. Still was wonderful. Maybe next time I'll add a couple tablespoon as some have suggested.

This recipe turned out awesome. My husband and I liked the chunkiness of the soup with the crushed tomatoes. I used half the butter due to other reviews, might even reduce it a bit more next time. I split the recipe in 2 before adding the basil and then added basil to one and dill to the other half. Both were delicious.

Im not normally one to stray to far away from the recipe, I like to try it first, then tweak it. However, I had no clue as to wear to start to make tomatoe soup. This one was given the best reviews, and I tweek it according to that. I sauteed onion and garlic first in a little olive oil and spray. Then added the tomatoes and the broth like it says. Added the sugar and fresh basil. I however only used about 1tbs of butter and I used 1% condensed milk. It would've been way to fatty for me because Im Weight Watchers. But I got a huge batch of soup and just sampled it and its really a beautiful soup. I can only imagine how wonderful it is with full fat. At my own preference I used a blender to blend it up and make it less chunky. But still beautiful, just gonna make the grill cheese to go with it. Thank you very much for sharing this recipe, giving a base to a beginner soup maker :)

Just okay. Not creamy enough, and tasted like something was missing.

MMM...I tried the lower fat version made with half and half instead of cream and 3 tablespoons butter instead of 1/2 cup. It was fantastic.

FANTASTIC. I was scared to put 18 basil leaves into this soup but the basil makes it. The more basil the better. Absolutely fabulous. Added a bit of sugar to contrast the tangyness of the tomatoes. UPDATE - I've made this a few times and recently there was a lack of fresh basil in Memphis. I couldn't very well make this without basil so I grabbed the best freeze-dried basil I could find in the spice isle and had to use the entire bottle (I would guesstimate that 1 teaspoon of finely chopped dried basil = 1 fresh basil leaf). Again, I was scared about this so I stopped to taste every few spoonfulls but did not regret using the entire bottle.

All I had was diced tomatoes, so I pureed them in the Vitamix, used fresh chicken broth, and I also added more sugar (turbinado) to cut the acidity of the tomato puree. Turned out wonderfully!

Very good and easy. I made it 5 star by browning some garlic and diced onions in 2 tbls of butter first, and adding 3/4 cup of shredded carrot to that before adding all of it to the soup. Delicious!

Excellent! Easy and fast. I did not have fresh basil, so I used dried. And for cream..heavy cream

This was really easy to make and very good! Not exactly like my favorite restaurant one, but way better than canned tomato! :-) I didn't have the cream so used skim milk so it wasn't very creamy...and didn't have the crushed tomatoes so I "made" some with the canned diced and stewed I had (reminder to use the blender next time...not the food processor!) I think the little bit of celery and onion in the canned tomatoes gave it an interesting flavor too. definitely a keeper!

I made this soup for about 200 people as part of a take home lunch. We sent it home in to go cups to drink with warm fresh bread. I made it in roasters just about an hour before we started serving and was WONDERFUL!!! Many of the attendees asked for the recipe later. I make it at home often. Thanks : )

Delicious soup!!! For a lower fat, lower calorie alternative, substitute fat-free half and half for the heavy cream. Add 1 tsp. of salt to compensate.

This is a good soup, but a little unhealthy as is. The brand of crushed tomatos is really important, also, because they carry the flavor of the soup. The first time I made this, I used Cento and either Tuttorosso or Sclafani, and it was delicious! The next time, I used Bionature, and it was much blander, and not as chunky and rich. I also used 4 tbs of butter, and thought this was more than enough. Half and half, milk, or even ricotta work well as a substitute for the heavy cream.

This was a great recipe. I made a lowfat version though, using evaporated milk instead of whipping cream and 1/2 the amount of margarine. I also, like other reviewers, used fresh tomatoes, added salt, pepper, onions, and garlic. Wonderful soup with some crusty bread!

This soup was so good and so easy! I did make some adjustments. To start, I sauteed some garlic in olive oil in my dutch oven before adding the crushed tomatoes. I increased the sugar to one and half tsp, instead of just one tsp. I used 3/4 cup of whipping cream and only two tbls of butter. Also added salt and pepper to taste. My husband and I ate grilled cheese with this soup and it was the ultimate comfort supper!!!

Good while not vegan

This is wonderful. Blend in blender to get creamy, bistro style soup. This is sooooo good! Thanks for recipe.

Omg deelish! I cut the butter in half and used what I had on hand (vegetable broth instead of chicken, dried basil instead of fresh) and it was terrific! I've already made it twice, a definite keeper! Gracias! :)

I used to hate tomato soup but I decided to try this one on a whim. I'm a tomato soup convert now! Great recipe. I added crushed red pepper but that's because I like everything spicy.

This was a good base tomato soup recipe. But it was definately lacking some flavor. Sort of tasted like I was eating the canned tomato's with a little cream added. Have some leftover will use for lunch and add some other ingredients until we like it.

This soup tasted really bitter and acidic, I ended up adding 3 tbsps of brown sugar to balance it out. I used only 2 tbsps butter and a can of fat free evaporated milk for the cream. I also added garlic, onion powder and pepper. Really though it just tasted like canned tomatoes and I bought expensive Italian canned tomatoes since they were to be the star of this recipe, my son did like it with lots of parmesan cheese on top.

DELICOUS!! I just made this last night for my boyfriend and we both loved it! I did modify the recipe a little as followed: Added 1/2 of a small onion chopped, 2 cloves of garlic minced & chopped 1 whole roasted red pepper (jarred). I sautéed the onion & garlic in butter for 5 minutes & dumped it in a blender along with the roasted pepper & crushed tomatoes for a minute before transferring to the pot. Lastly, I didn't have fresh basil, so I used Crushed tomatoes w/basil & added additional dried basil. Mmmm, I can’t wait to have some leftovers for lunch. Thanks for the great recipe!!

Too bland for me. After one taste I added garlic salt and pepper. Then it was pretty good. Thought it needed more basil. I would have liked a creamier texture. I would definitely add salt, pepper and jalapenos if I made it again.

This was good but I'd like to play around with it a bit to suit my tastes. Doubled the sugar but still would have liked a slightly sweeter soup. Don't skip out on the fresh basil - the flavor is amazing! I also used half and half and less butter than the recipe called for and it was still good. I'd make this again since it's so easy & better than boring canned soup!

Easy to make! I halved the recipe, used 3 TBSP of butter, used 1% milk, added a pinch of sea salt and black pepper, and added minced onions and garlic. I fried the onions and garlic in the butter on low for about 5 minutes before adding them, the milk and the rest of the butter to the soup. The soup was amazing and restaurant quality.

Very acidic

This was an excellent soup, although I made some modifications. I used tomato puree instead of crushed tomatoes, 2 cups of homemade chicken broth instead of canned, 6 oz. container of low fat plain yogurt instead of whipping cream, and left the butter out entirely. Delicious and healthy too!

Super easy and tasty. I used silken tofu instead of the whipping cream to cut down on the fat and add more protein. The soup was made for a friend with stage 4 cancer who is no longer able to eat solid food. The tofu gives her more protein and nutrients to keep her strength up.

Made as written...was pretty good...even my 8 year old daughter ate it without complaining...just no real raves....I will say though..when you dip grilled cheese in it...it taste like pizza :P

Very good. I made this with the following modifications which yielded a very robust and savory flavor: I sauteed one small chopped onion in a tablespoon of butter for a few minutes before adding the other ingredients. I also added some chopped fresh parsley in addition to the basil, 2 teaspoons of garlic salt, a pinch of red pepper flakes, sea salt and black pepper to taste, and let it cook with a stalk of celery in the pot, which I threw away when it was done. I will definitely make this again, but next time will use a little less butter.

I love this soup! I made some alterations but they were not necessary to make this soup delicious. I've made it several times and experimented with it to make it healthier. Basically, this is a great base recipe and you can alter it to fit your needs. Recently I've made it with 1/4 cup cream and 3/4 cup skim milk to cut out some calories, and it was great! I also only use 3 tbsp of butter. I add sauteed garlic and chopped onions if I have them. The fresh basil is great, but I've used the dried basil too and it's also good!

I really like the simplicity of this soup. I used tomatoes from the garden, which I blended smooth. I also used half the cream and about a third of the butter, and I simplified the prep by tossing the basil and cream in the blender before adding it to the simmering tomatoes. This was a bit tangy, probably because of the reduced cream and butter, but it really allowed the tomatoes to shine through. It was also a bit thin because of the fresh tomatoes, but that's OK. Next time, I'll add more basil.

I made this for myself and my hubby and he LOVED it!!! I thought it was good, but a little acidic, so next time I will add a bit more sugar and/or butter to cut that down. Other than that, it was super easy and quick to make! I only had one can of crushed tomatoes, so I added a can of tomato sauce and it was still great! thanks for the recipe

I made this once & it was good -- nothing hugely special, but good on a cold day with a grilled cheese sandwich. I used one 28oz. can of pureed tomatoes, and one 28oz. can of diced tomatoes (which I crushed). Substituted half & half for heavy cream and reduced butter to 4 Tablespoons, didn't miss it -- still very rich! I added garlic powder, onion powder, & pepper to taste!

Super simple. I used less butter as other recommended. Extra sugar for personal taste. Next time I might add pesto. Hope it freezes well.

Easy and delicious! Will definitely be making this again.

Excellent! I am very picky about tomato soup and and this went beyond my expectations. I customized it a little, I went with the 3 tbls. Of butter I added rosemary chives and garlic and sauteed onions.well done!

this turned out pretty well! i changed some things until it tasted right to me. i didnt have canned crushed tomatoes so i used canned stewed tomatoes, and chopped them up before i boiled them with the chicken broth. I also used dried basil since i didnt have fresh. After the butter melted, the soup was kind of thin and tasted a little too bland. so added a little salt, and about a tablespoon of tomato paste. I let it boil for about 10 more minutes on medium heat to thicken it up. Some of the melted butter was floating to the top and almost looked like olive oil, so used a spoon to take some out (im watching my diet, and my idea of tomato soup doesn't look so good with a layer of butter on top!!) i ended up taking out about 2 tablespoons of butter (so if you dont like too much butter like me, dont waste the butter and only put in like 6 tablespoons instead of a whole stick) After this it tasted delicious! i made it with grilled cheese mmmmm

Yummy soup! I doubled the recipe, and added 1 more cup (3 altogether) of cream, a couple extra basil (chopped) leaves; 1 more Tbsp of sugar, a huge sauté shallot (butter, salt and pepper) and finely chopped garlic w/olive oil. These additions make the soup 5 star...also, I used all the butter in recipe...the richer the better :)

I simmered too long and the cream curddled.

I tweaked this recipe quite a bit using previous reviews and my own additions, but I still wanted to rate it and give it a 5 because it was a great starting point for making my own tomato soup instead of the can. I used the previous review suggestions of cutting back on the cream and butter. Those were both great ideas. Anymore of either of those would have been too much. I also took the idea of sauteeing onions and garlic in the pan before adding the tomatoes and broth further, adding celery and carrots for a mire poix. I hit it with the immersion blender at the end. My husband and I both really loved it.

not the worst soup in the world, but not the best either. I will make this again, but I just wasn't wowed by it.

Simply the best. Tossed some homemade croutons on top, sat down to watch some football and enjoyed this comfort food to two helpings! Easy to make, quick. Will be my next rainy day soup.

The Best tomato soup I ever made I read all the reviews added a bit more sugar like suggested and Garlic salt to taste ...Gave some to my neighbor for we always send each other food she called me and wanted the recipe she also said it was the best she ever had... I give it 5 starsThank you

I used vegetable broth, only 5 tablespoons of butter (plenty of flavor) and half and half instead of (heavy) whipping cream. I used basil from my garden, added salt and pepper. Overall, a nice tomato soup. However, the cream crurdled a little (I did temper it before adding to the soup.) I will make this again, but will try to figure out the curdling thing.

Yummy. I did omit cream and used fat free 1/2 & 1/2 and cut the butter by half also. Still very good.

A delicious tomato soup! I'll never go back to condensed tomato soup. I halved the recipe, used half and half, used dried basil instead of fresh and added some salt. It was perfect!

Really quick and easy! At first I left out the sugar, as some reviewers commented that they didn't like the sweet flavor it gave the soup. I don't like my tomato soup with a sweet flavor either, but I tasted it and found it was too acidic. The small amount of sugar called for in the recipe didn't make it sweet to me, but it did take the edge off the acidic flavor. I thought it was wonderful - served with a grilled cheese sandwich on sourdough bread - mmmmmm!