Tomato Soup

I used a whole, large onion and doubled the garlic. Doubled the Worcestershire sauce…pescatarian not vegan… and used whole San Marzano tomatoes, which I crushed into the sautéed veggies. Didn’t use the hot sauce…figuring it can be added by the eater. It is a delicious chunky soup! Slice some crusty bread and sharp cheddar cheese for grilled cheese sandwiches and you’ve got an awesome, easy meal.

Grocery was out of Worcestershire, so I used balsamic vinegar instead and it turned out great!

Very good and easy to make.

This recipe has become a staple in our house. The only modification I make is I add the garlic later, during the last minute or two of cooking the onion/celery/carrot mixture.

I believe I made it a 5 star recipe by changing the oil to butter and adding a little heavy cream at the end. Also , sauté all the vegetables (chopped small in mini prep)at once in the butter.

Y’all!!! My husband has went on and on about this soup! We made a grilled cheese to go with and it was perfect. I did make some additions and substitutions. I did fresh thyme and a 1/2 of poultry seasoning. (Has thyme, marjoram, basil and ?? In it) after cooking the onions, garlic, carrots and celery I put them in a food processor with some heavy whipping cream and reduced them. I also added some HWC to the soup it’s self while cooking. Heavenly delicious. Will be making this on a regular this winter. This recipe may be the only thing good about 2020!!

I made this as written and found it to be very acidic. I felt like I was just eating a can of crushed tomatoes. So I added a little lemon juice and some some sugar to cut the acidity and some cream and some extra pepper and thyme and blended it with an Immersion blender and that made it better for me and my family. I still think it tasted more like marinara sauce then soup, but we dipped grilled cheese sandwiches into and everyone enjoyed it. With those changes, I would give it a 4 star. Sorry. 🙁

I like it

Very tasty. I followed recipe instructions. Didn’t have carrots or Worcestershire sauce. I used 2 cans crushed tomatoes with basil, and then added more basil! I also added a can of puree and it came out nice and thick. I never add salt to anything. I also only had chicken broth so used that. I find meat broth does add more flavor, but that just my opinion!

I thought this recipe was going to be a failure. Somehow I misread and thought it was 1 can of tomatoes rather than 2. I thought it was so runny because of that. But even with the second can, it was a bit watery but with tiny bits of vegetables at the bottom (tiny because I used my immersion blender). What finally made it come together was putting it in the full size blender. Once I did that it was a hit with both parents and small kids. Small kids who have been ENTIRELY too picky about which tomato soups they’ll eat and have only ever accepted Panera’s and Noodles and Co.’s. Now we finally have a recipe that we can make at home!

I changed the recipe a little. I left out vegetable oil & hot pepper sauce.

I left the spicy ingredients out and added potatoes and green beans! So good! I would add spices next time, just didn’t have them on hand.

I roasted the tomatoes whole and garlic and celery. Puréed it un blender then poured In soup pot, added little water and seasoning and boiled for a couple minutes then simmered for another couple minutes

Delicious! And I grew and canned the tomatoes! I did put it through the Cuisinart.

This is very easy to make and it is delicious. I tweaked the seasonings a little by adding onion and garlic powder. I puréed the soup in my Vitamix, then added some heavy whipping cream ( tips from other reviews). Served with cheddar cheese and beer bread. We love it!!

I made this and it was AWESOME ! We even added it to another cabbage and bacon recipe to make a “Healthy Soup”. GREAT recipe.

This turned out wonderful! I added basil and a package of three cheese tortellini! Delish!

This is good, however, I made several changes. Like mentioned in another review, I pureed the soup after cooking and then added half and half (1 pint) then I added parmeggiano cheese on the soup when served. I also sprinkled with dried basil.

I look for basic recipes that can be modified to make my own “homemade ________” and I was looking for a good starting point for a tomato soup as I have never made it before. It’s not something I care for from the can, so I just don’t have it often. Last night I made this recipe and I gotta say this is a perfect starting point! The hint of spice and the leftover hints of the worcheshire are good suggestions for ways to add a lil unique flavor to your own homemade version this will inevitably snowball into. I do recommend the suggestion of pureeing the soup after cooking it. The carrots I used was shredded carrots and that, along with what is still left over from your other ingredients, will puree well and make your soup almost creamy. Finally, I used chicken stock instead of vegetable stock and used 4 cups adding additional time to it simmering to help boil off the additional half cup. I will most definitely make this again and I will update this review with suggested changes in the recipe

Delicious! I’m no dairy or sugar, so this recipe was great. I added a small diced shallot for the onion, and I used olive oil instead of vegetable oil.

Yummy! Followed the recipe except left out the celery (didn’t have any), put everything in my Pampered Chef Quick Cooker for 30 minutes, used hand blender to puree at the end then stirred in a little heavy cream. Delicious!