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Cream of Fresh Tomato Soup Recipe

Cream of Fresh Tomato Soup

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (203)

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Average Rating:

Total Reviews: 203

Showing 161-170 of 203

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  • on October 03, 2009

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    My husband loves this soup and it's very easy to make. Great with grilled cheese.

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  • on September 30, 2009

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    This lady is awesome....I love everything she makes....The tomato soup was out of this world....So good with a grilled cheese

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  • on September 30, 2009

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    I just made this soup and discovered the problem with using a food processor: the seeds. When the seeds get ground up they are bitter. I don't have a food mill so I tried my fine mesh strainer using a spatula to push out all the liquid. It was perfect! The seeds and a little mushy stuff were left behind and a glorious soup was left. I haven't tried it with the cream--it's great without.

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  • on September 29, 2009

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    Added Celery. Adds great flavor!! Home made Broth a must. Use more tomatoes and double fresh Basil. Strain and let cool before adding cream.
    Helps avoid curdeling. Serve with Good Grilled Cheese sandwich on cool Fall night. Ultimate comfort food meal.

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  • on September 26, 2009

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    Hands down, the best I've ever had. Thanks, Ina!

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  • on September 24, 2009

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    This has to be the best tasting tomato soup EVER! So easy to make, my kids even love it!! It doesn't taste like Spaghetti sauce out of a jar.
    Thanks Ina...YOU ROCK!

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  • on September 23, 2009

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    LOVE love LOVE this soup! I've made it twice already and I can't wait to make it again! I used fresh tomatoes from my garden (of different varieties and it's turned out wonderful each time! Great use of your summer bounty! I'm planning to make a batch tomorrow to freeze so I can enjoy it this winter.

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  • on September 16, 2009

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    The soup was very good and fairly easy to make. It was way to acidic for me and gave me the worst heartburn, so taking 2 zantac, eating 6 tums, drinking a gallon of water did nothing! If you have acid reflux eat sparingly!

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  • on September 15, 2009

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    I made this soup to take advantage of the abundance of tomatoes at the market that were in season and was so pleased with the results! My boyfriend, who claims he doesn't like tomatoes, ate the entire bowl and said "this is some good soup" which says a lot coming from him! NOTE: I did not have a food mill but instead used a food processor to puree the soup once it cooked through, but I did not care for the consistency that it produced, a little gritty for my taste. I passed the pureed soup through a sieve afterwards and then back into the pot to bring to temperature and the finished result was absolutely perfect! I topped mine with parmesean cheese and some Parmesan croutons. ROUND TWO RECIPE: Don't discard the pulp that is leftover when you pass the soup through the sieve. I placed mine is a bowl and mixed with a little EVOO and it makes the perfect tapenade! I spread it onto toast and crackers and it's delicious.

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  • on September 14, 2009

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    This was a great use of my extra garden tomato's as well as my basil. My kids love tomato soup from Sarabeth's Kitchen and they said this was better. My mother, who never liked tomato soup is now converted! It was easy to make and perfect to the last drop!

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