Tomato-Basil Soup

  • malorey279 Posted: 10/05/10
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    Very good! Don't skimp on salt or basil. Perfect cool weather soup!

  • Goldberg Posted: 01/22/09
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    I love tomato basil soup and this was a really delicious recipe. Since we made it in the winter time, we used 2 28oz cans of diced tomatoes and about a half a cup of chicken broth instead of the fresh tomatoes and juice. The imersion blender made it all come together easily. We did add a little bit of sugar to balance out the acidity of hte tomatoes. My husband served this with cheese toast for dunking. We'll definitely make this again.

  • SingaporeKel Posted: 01/07/09
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    I used V8 juice for the tomato juice (it added some "kick" to the flavor)and substituted a large can of crushed tomatos for the fresh. It was delish!

  • KSilva Posted: 03/03/11
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    I make this at least once a week. My husband and my two oldest children (4 and 2) love this soup! I use canned diced tomatoes (italian style) and substitute fat free chicken broth for the vegetable juice because I always have those two things on hand. Sometimes I add carrots along with the tomatoes to add a natural sweetness. An immersion blender makes it super easy. Delicious.

  • RenoTX Posted: 04/15/10
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    yum, yum, yum! I was looking for a recipe that pretty much tastes like Campbell's soup (which my family likes), but with less sodium and preservatives. This one fits the bill. It is absolutely delicious. I left out the first batch of basil and simply chiffonade basil on top of each serving. This one is a keeper.

  • Veruca Posted: 03/23/09
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    My husband is very picky and he actually liked this soup a lot (and requested I make it again). I did change the recipe slightly, though. I added about 1/3 cup of very finely chopped carrots to the soup before I blended it. They added a really nice sweetness. I also used about 1 oz less cream cheese than it called for.

  • wgcorbett Posted: 12/18/10
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    This soup is wonderful! I used canned tomatoes and it came out just fine. Nice creamy texture and great basil taste. Will definitely make again.

  • dasunrisin Posted: 04/26/10
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    This was very, very good. You may consider blending the cream cheese as well as the tomatoes and basil.

  • SoCalledJay Posted: 01/29/10
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    WISH I HAD MADE MORE! loved this soup. instead of fresh tomatoes, i used canned peeled and diced tomatoes in juice. and skipped the tomatoe juice.

  • sbburris Posted: 03/12/10
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    My wife is a huge tomato-basil-soup fan, so I made this for her for Valentine's. She was very pleased, and I passed the recipe along to a gal at work who loved it, too. I'm not a huge fan of this style of soup, but it seems to be popular with those who like it.

  • rogers6 Posted: 11/18/10
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    wonderful soup and easy too! used can tomatoes because free were not available. My family loved it!!

  • Hillary1980 Posted: 08/02/11
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    Excellent recipe! I've made it according to the recipe several times. This time, I used 2-28oz. cans of tomatoes, and also added in some carrots. Next time I will steam the carrots first. When I blended them, they still had a lot of texture to them. Other than that, I love this recipe.

  • KathyinManvel Posted: 07/04/11
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    The recipe doesn't taste bad, it just was nothing special and I would not make it again. I would like to have had a stronger basil flavor. I'll keep looking for a recipe that fits that bill.

  • cc1978 Posted: 08/31/11
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    This is a great use for all those fresh tomatoes coming out of the garden. If the tomatoes are really juicy, I use less tomato juice that the recipe calls for. I use a lot more black pepper as well. This is a great one to freeze.

  • Rigatoni Posted: 02/20/12
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    Love it! This is the only soup my kids will eat. I use an immersion blender and leave the skins on...makes it easier.

  • KaayGeee Posted: 03/17/12
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    This soup is delicious. I definitely recommend using an immersion blender rather than a standard blender.

  • booksnoop Posted: 03/08/12
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    I did not like this soup at all. It is much too acidic and looks a bit curdled. The recipe should have noted that you need to add the neufchatel cheese when you are blending the basil with the soup or you will not be able to blend in the cheese. You also need to do the blending in batches, as you can't fit all of this soup in the blender at once. It was a lot of work and mess for a soup which is not very good. Pass on this.

  • jmeleeS Posted: 10/15/12
    Worthy of a Special Occasion

    Super easy soup to make, but it's lacking something in complexity on flavors. I used 7 fresh / diced roma tomatoes and pretty premium low-sodium tomato juice combined with lots of fresh basil. Immersion blender is on the only way to go to make this dish - otherwise I wouldn't have even attempted for the amount of work. Overall, the results were pretty tasty, but nothing I would crave; like I said, the flavor profile was missing something to make it really shine. There are several other recipes for Tomato-Basil Soup for C.L. and I think I would try another version which hopefully increases the pizazz of the dish vs. this version. Definitely worth a go if you have the ingredients & want an easy dish, but it's a little too simple in taste for me.

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