Cheesiest Tomato Soup

Loved this soup!! Added some minced garlic but otherwise went by the recipe. I let it cook on low all day in the crockpot instead of stovetop. Made baking soda biscuits to go along with it. Yum!

Very easy to make, great taste having it tonight for supper

Easy to make, simple recipe to follow, came out delicIOUS.

I usually hate it when someone reviews it and says they changed everything. BUT, I was out of canned tomatoes and used Diced Tomatoes with Chilies and Spices instead. YUM! Since I didn’t know how the spices would work together (with my already spiced tomatoes) I didn’t add the ones listed.

This recipe is so good. Made it several times but added jalapeños. You can blend it after cooked in a blender for a smoother look. Perfectly fine if you don’t. Serve with grilled cheese sandwiches

Awesome!!! I did add some sugar but that was because I always do with any tomato recipe, helps with the acidity. Will definitely make again & again!

Lovely, quick soup! Spicing was excellent. Mine was a bit thinner than I like tomato soup, so I added a little flour-and-water to thicken it. Or, I could have added a 1/2 tablespoon or so of rice during the simmering phase, and used an immersion blender to smooth it out after it was cooked. (That’s a Chef John trick for bisque, I believe.) I grated a bit of Parmesan and added fresh basil for serving. Delicious!

This is so very easy to make and it is simply delicious. One time I didn’t have the tomato paste – even without it – still delicious! Takes no longer than opening a can of soup – why would you when this is so easy and tastes sooooo much better. You can use your own tomatoes as well.

Added a bit of sugar to cut the acid. Brought it to a boil, then reduced to a simmer. Added the cheese at this point, but it didn’t incorporate completely and left with a bit of an odd texture. Overall flavor was ok.

Sal, this soup was Really good and fresh tasting. I chopped up onions,carrots,celery and sauteed them off. I added a bit of flour to tighten the soup up a bit. I pulsed the tomatoes just a few times to break them down, not looking for a Totally smooth soup. I did take the suggestion of one reviewer and added a cup of 1/2 & 1/2 to it to make it more creamy. I have never made my own tomatoe soup before and now I will be able to do it again, thanks to you Sal. No canned for me!!

This soup was really good, but I wouldn’t go so far as to say it was great. If you’re following the 8 serving default recipe, you’ll need to add about 3 T sugar to soften the sharpness of the canned tomatoes.

I made this recipe and substituted asiago cheese and it tasted almost like Panera’s tomato asiago soup. Excellent! And easy to make.

I kicked this basic recipe up a bit. I started by sautéing onion,carrot,celery and garlic in olive oil until soft. I then pureed them with some chicken stock and added to the pureed tomatoes. I also dropped the chicken stock to 4 cups and added a cup of heavy cream. I also added 3tbsp sugar and a good shot of Chalula hot sauce. As other reviewers have said, I added the cheese after the soup came to a boil. The cheese blended right in. This is one of the best tomato soups that I have had.

This was incredible, but I used 4 cups water and 2 cubes chicken bullion instead of the broth, and I used 1 1/2 cups nacho cheese and one cube fat free cream cheese instead of the shreaded cheese. I also added a few tablespoons of splenda. It made a huge pot of soup. Way better than Campbells. Wow.

Not so good, too tomatoey, perhaps sugar would have helped. Tried more cheese and cream cheese to salvage this recipe but it still didn’t work for us.

Lots of tomato flavor and very easy to make. I used half no-salt added tomatoes and half fire-roasted tomatoes, and that tasted great plus I didn’t miss the salt. Like other reviewers commented, the cheese stayed kind of grainy so based on the appearance I probably wouldn’t serve it to company. But that didn’t bother me and it still tasted awesome, especially with some grilled cheese or breadsticks for dipping.

Tomato soup is one of our favorites. we loved this recipe, although we did add 5 tablespoons of sugar.

This is only OK. I followed the recipe exactly, and my cheese never melted completely. Taste was OK, but nothing to rave about. I will probably not make this again, I will stick with the Creamy Tomato & Cream Cheese Soup from this site.

Delicious! The only problem I had was the consistency; the cheese didn’t melt in properly (thus the 4 stars instead of 5). Next time I’ll try the suggestion given by other reviewers to bring the soup to a boil before I add the cheese. I did tweak the recipe a little based on the reviews I read. I added about 2T sugar, which seemed to cut the acidity from the tomatoes perfectly. I also used water and chicken bouillon instead of chicken broth, and I only added about 2 cups of water at the beginning. I added about a cup of half and half to make the soup creamier, and near the end of cooking I added water until the soup looked right. I doubt that I used the full 5 cups.

I halved the recipe and made it for my daughter and son-in-law — it got rave reviews! I didn’t have tarragon so I omitted that and added fat-free half-and-half to make it a cream of tomato soup. The cheese melted easily and gave a nice flavor to the soup. I will definitely make this again.

As written, I give this a three – ok, using canned is incredibly convenient, but the flavor is rather flat, plus the consistency is watery. What I do is to make this when I have a bunch of tomatoes that need using up. I halve the amount of chicken broth, and use the fresh tomatoes (peeled and roughly chopped) with the canned. I then puree it all with a hand blender, and if it needs more liquid, I add more broth. This really improves the flavor. Anyway, this is a good basic recipe to adapt to personal taste. Thanks, Sara!