Tomato-Basil Soup

  • jjfadoosh Posted: 03/09/09
    Worthy of a Special Occasion

    Seriously folks? The best tomato soup ever? This is nothing but a bowl of tomato basil pasta sauce. Actually, it would have been delicious as a sauce on angel hair. It needed a creamy or Parmesan element to it. I honestly would rather the good old fashioned Cambells before I ever cook this again.

  • wildfire Posted: 11/16/09
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    This recipe has became a standard in our house so much the ingredients are always in the cupboard. This soup is always a weekly meal at lunch and dinner and never any leftovers. The girls at my G/f work are always asking for it too.

  • DanniNicole Posted: 11/05/08
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    This recipe is not only SO simple it is absolutely delicious and very healthy! Some of the best tomato soup I have ever had and my family loved it! I can't wait to make it again!

  • Buklbny Posted: 10/23/09
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    This was a great recipe, but I followed some of the suggestions of the other reviewers. I made the following changes: cut the 3 cups of broth down to one cup of chicken broth and one cup of 1% milk, added the two cans of diced tomatoes (I used the fire-roasted variety) before the puree, and the last can after to make the soup a bit chunky, and added about 1/3 t. of cayenne pepper. This made the soup WONDERFUL - I don't think I would have liked the original recipe as well - thanks to all the reviewers for their brilliant suggestions!

  • SarahGaeta Posted: 10/22/10
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    Very tasty, easy to make. I substituted 1 cup of Half/Half for 1 cup of the broth to make it a bit creamy. Even my 5 year old had seconds!

  • EllenDeller Posted: 03/14/09
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    Delicious with these changes: used only 2 cans broth and 2 cans tomato. Added black peppercorns, and at the end, scallions, and parsely. Thickened with 2 tsp. cornstarch mixed in 2 TB dry vermouth. Served with a Kashi mediterranean pizza for a great quick dinner.

  • Daniellelee Posted: 02/07/11
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    Easy and tasty. Only thing I changed: adding a little whipping cream at the end. Great with grilled ham and cheese.

  • Belladonna714 Posted: 10/22/09
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    I found this recipe to be bland in flavor and unpleasant in texture. It may work better served cold as a gazpacho if you like that sort of thing but I definitely would not recommend as a hot soup. I ended up throwing most of this away.

  • kimlunte Posted: 02/19/10
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    Very easy to make, but not much flavor.

  • angela8beth Posted: 04/18/10
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    Good base recipe. I sauteed a chopped onion along with the garlic before adding the tomatoes and broth. For the tomatoes, I used a 28 oz can of Muir Glen Fire Roasted Diced Tomatoes (the BEST canned tomatoes out there), and a 28 oz can of tomato sauce. Turned out great.

  • Scrupples Posted: 10/17/10
    Worthy of a Special Occasion

    My granddaughter made this and said it was too "basily". Two cups sounds like a lot to me also. Does all of the two cups go into the making of this soup? She said she wouldn't make it again.

  • viburnum Posted: 11/07/10
    Worthy of a Special Occasion

    This recipe was a good start. My only complaint is that made as is, it's extremely bland. I added a bunch of spices and some sugar to make it palatable for my husband and I, but after these additions, it was a tasty soup.

  • mindianna Posted: 12/23/10
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    I recently purchased the Cooking Light Dinner Tonight cookbook and this is the first recipe I tried. It was definitely a hit :D Cheese Toast was lovely as a side as well. If you've never made Boursin Cheese the following recipe is simple and tasty: 2 sticks of butter 16oz cream cheese 1/4 tsp basil 1/4 tsp marjoram 1/4 tsp dill 1/4 tsp thyme Melt butter and cheese and combine all ingredients in blender. Blend until smooth and chill in the fridge for 12 hours.

  • autumn8674 Posted: 09/16/11
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    Have made this many time and absolutely love it.

  • CookCrazy411 Posted: 10/01/11
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    Very simple to make and very good. After reading the reviews, I made a couple of changes that made a big difference. In place of the 3 cans of tomatoes, I used 2 cans of fire-roasted tomatoes with garlic and one can of diced tomatoes with red pepper. I only used 1cup basil. I served it with grilled ham and cheese sandwiches on crusty Italian bread. My husband and I loved this soup.

  • crysmys Posted: 10/13/11
    Worthy of a Special Occasion

    More of a bisque than a soup.. but very good. Will reduce the basil next time -- there WILL be a next time. Served with CL's Turkey and Cheese Panini. A delicious dinner.

  • ThomasDJ Posted: 11/22/11
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    I loved it. It was fast and easy and best of all delicious!

  • Sekgrewal Posted: 04/01/12
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    Easy, fast and yummy. Used 28oz San marzano tomatoes and 1.5 cup low sodium veg broth. Added red chili flakes. A bit salty as tomatoes had salt, though I didn't add extra. Would add less broth to make a bit thicker next time.

  • Barefootd Posted: 08/28/14
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    Just had this for lunch and really liked it. Used another reviewers suggestion and used fire roasted tomatoes. I halved the recipe for the 2 of us. I did add 2 Tablespoons of shredded onion with the garlic and a pinch of cumin, just personal preference. This soup does need salt...brings out the flavors. I needed to thicken it after using the immersion blender and used instant mashed potato flakes. We don't like our soups too watery. Came out perfect! Served with toasted sourdough baguette rounds.

  • CynOMara Posted: 01/05/14
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    I'm surprized by what some have said about this Super Easy and Delish recipe. My husband and daughter complain I never make it enough. Full of flavor and so quick and light.

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