Cream of Fresh Tomato Soup

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This Recipe is delicious! My dinner guests loved it. My only changes were that i used a hand blender to thicken the soup instead of the food mill, then added some cremini mushrooms towards the end, the meaty mushroom flavor went excellent with the soup.

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I just made this recipe with fresh tomatoes from the garden. It was simply wonderful. I have made other tomato soups, but this one hands down was the the best. I loved the taste of the carrot and onion; I also added a little spice and extra garlic which gave it a kick! Perfect with grilled cheese on a fall evening! Thank you Contessa.

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This is a super tomato soup recipe that is so easy. I just made it this afternoon to use up my garden tomatoes, fresh basil and garlic. I will definitely make it again.

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I made this last night from tomatoes that I grew. It is delicious. I added a few red pepper flakes because i love the combination with tomatoes. Very easy and impressive.

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I loved this soup! We didn't have a food mill so used a metal sieve and wooden spoon and it turned out good.

We're going to invest in a food mill since we are going to be making this soup a lot more often!

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I made this today and after reading the reviews I only used 1 tsp pepper and I added 1 carrot. I also used a foodprocessor and strained the soup in to a pot. I left out the cream and the soup still was great tasting. I will make this soup again since I have so much tomatoes from my garden.

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This tomato soup is the perfect way to use an abundance of homegrown tomatoes and basil. I would not follow the reviews that suggest altering the pepper in this soup, it is perfect exactly as written! Thanks Ina! You're the best:

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This was absolutely disgusting, should have read the reviews first but because it was 5 star I didn't. WAY TOO MUCH BLACK PEPPER!! I really like spicy food, but this was terrible. You couldn't even taste the tomatoes, it was just pepper soup. I gagged after first trying it, then added extra broth, milk and butter to try to fix it. It was tolerable in the end, but by no means good.

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This was a great base for a wonderful garden soup. I used more carrots, added a seeded zucchini and banana pepper from the garden. I used more tomato paste, probably about 3 tbls. I also pureed everything in the food processor before placing in the pot. I cooked the veggies for about 30 minutes to soften the carrots before adding the pureed tomatos. I then did a soft boil for about 30 to 40 minutes to reduce the soup about 1/2 inch in the pot. Then used my immersion blender to further process the soup. At this point the soup turned into a very thick flavorful blend. It did change to a dark orange (too many carrots but still tasted like tomato soup. I added the cream which reduce the tomato flavoer to the point that I added a bit more tomato paste. I think it could have been served without the cream and been delicious. I plan to a make another batch to this point prior to the cream and freeze the soup for wonderful lunches this fall. I served the soup with diced avocado and sour cream as a topping. Also served toasted Gruyere and Prosciuto sandwiches. Thanks Ina...you've done it again

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I just loved this soup - very filling and flavorful. I'd agree with previous reviewers - cut down on the pepper. I added red pepper flakes per other reviewers and that gave it great flavor - but I probably added too much - probably did about 1 tsp and should have stuck with 1/2. No food mill so I used the food processor, and found the texture to be quite nice. Highly recommend your trying this out. Pretty easy to make, too.