Quick Summer Tomato Soup

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I've always hated tomato soup, but had to make it one night for a dinner party and I fell in love with it. Making it again tonight just for me

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This was very tasty! I did tweak it just a little. Because of the way we were going to use it, I did not make the basil garlic puree. Instead I added an extra drizzle of olive oil and maybe about 5 large basil leaves and blended them in. I used an immersion blender, which worked great and easier than using a full blender.

I made a recipe similar to this using canned tomatoes and roasting them in the oven, adding cream to finish. Very decadent and rich. But this recipe accomplishes much of the same flavor and is quicker and healthier. I would definitely make again!

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I loved this soup. First time I served it, which was today, everyone had 2nds, including me. Thank you Emeril & Food Network.

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Delicious! Hot or cold! Served mine with cheese ravioli from Papa Pasquales with some parmesean. Yum! :od

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Delish! AND so easy! I was smelling it as it was cooking thinking "how is this a 5 star recipe? It doesn't smell that great." But my nose was wrong! It is fresh and yummy! I can't wait to serve it tomorrow. Not sure if I will reheat it or serve cold. Anyone try it cold?

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Delicious!

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I've had a hard time finding a tomato soup recipe that everyone loves. This is it! I used half the amount of crushed red pepper for our tastes and it was just the right amount of heat. I love the basil puree too. Perfect balance of flavors. Served with a crusty hunk of garlic bread. Fantastic!

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I followed the instructions but was disappointed in the soup. It seemed to lack flavor although it had a good tomato taste to it.

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Not a fan of Tomato soup but this changed my opinion completly! Normally make a recipe my own but dont change this one.

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Wow, so good! I've got a great tip to make it even better, though. If you roast the onions and tomatoes first (barbecue works perfect, give them a nice char, let the tomatoes cool and then de-skin them (they'll slip right off after roasting and add them just a bit later in the recipe, right after sauteeing the carrots and celery and such, the flavor depth is amazing. The red pepper goes a long way, so don't overdo it! It's been the centerpiece to many of my catered dinners, and they always love it. Try it out, it's amazing!