So easy and so good. I used homemade chicken stock from the freezer and added a couple cubes of cream cheese that needed to be used. Blended the whole thing with an immersion blender. Delicious and easy with pantry ingredients too!
I made this today for lunch with a friend. Served it with a Baby Arugula Salad with Lemon, White Balsamic Vinegar, Parmesan, and Pine Nuts. For the soup, I used 2 cans of Muir Glen fire roasted diced tomatoes and 1 can of their Italian diced tomatoes. I topped the soup with chiffonade basil, shaved aged parmesan, toasted pine nuts and a drizzle of really good olive oil. Before I tried it, my friend's response was "oh my god, wow! This is REALLY good. What is in it?!" It's packed with flavor. One thing I did which I think made a big difference - after only 20 minutes, it was still VERY thin, even after blending with an immersion blender. I cranked up the heat and cooked it for another 20 minutes, or so to thicken it. The texture was wonderful and hearty. Just make sure you stir it from time to time so it doesn't stick to the bottom of the pan. Two cups of basil is WAY too much (and I love basil). If using the basil as a garnish as stated, you may need 1T per bowl, max.
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.
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.
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.
I loved it. It was fast and easy and best of all delicious!
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.
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.
Have made this many time and absolutely love it.
Easy and tasty. Only thing I changed: adding a little whipping cream at the end. Great with grilled ham and cheese.
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.
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.
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!
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.
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.
Very easy to make, but not much flavor.
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.
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!
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.
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.
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.
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!