Cream of Fresh Tomato Soup

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This was SO good! I had some fresh tomatoes that were very ripe and the remaining basil from the garden that I really needed to use. It did need a bit more garlic for our tastes, but was totally great with grilled ham and cheese sandwiches. Wonderful comfort food on an early fall day! Don't be afraid to add the cream - it ends up being less than two tablespoons per serving, because it makes more like 8, but I'm sure it would be good with evaporated skim milk, too. You should definitely use a food mill - it's the best $25 you'll ever spend! I use mine ALL the time.

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This was SOOOOOOOO good. Like she always says, "with the volume turned up!" So rich and smooth, really must use a food mill to get the perfect texture. I added a bay leaf just to pump up the herbal notes and put another couple pinches of salt, 1 Tbs. was definitely not enough to get the fullest flavor possible. This was the perfect lunch on a Saturday with grilled cheese, local farmer's stand even had heirlooms on sale!

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I made this soup exactly the way Ina instructed. It is excellent, rich creamy and my family loves it. Secret is make your own stock, regular chicken broth doesn't cut it. Made it again to freeze (without the cream came out great, thaw out, heat and add cream, you will think you just made it that day.
Loved it Ina.

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This was the most delicious soup I have ever tasted. The freshness of the tomatoes and the fragrant basil really made this soup. It was very easy to make and smelled excellent while cooking. Overall, this was a simple yet robust soup. I will most definately make this again.

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This is the first time I have ever tried tomato soup. It was wonderful!!!. Tomorrow I will eat it chilled and add chopped cucumber, I can't wait.

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This soup was the answer to the question we have been asking ourselves for weeks--what are we going to do with all these tomatoes? The flavor was the absolute best! My husband & I loved it! I do not have a food mill so I put my soup into my food processor and then strained it through the colander. Worth the extra steps. I will definitely make this recipe over & over again. In fact I am going to go buy a pot of basil to grow my own & have on hand.

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In addition to the recipe as written, I added some roasted peppers. Served one day hot and next day as an appetizer in small ramekins topped with a dollop of sour cream and chives. Very refreshing on a hot day

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This like most of Ina's recipes is simple and fool proof. It was rich, creamy and delicious. I think using the food mill is definately important in order to acheive the desired texture. Definately a recipe I will make again and again.

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I just made this and it was great. I did take the advice of one of the reviewers and added 1/2 teaspoon of clove. It added an extra layer of warmth to it. Wonderful! I would make this again.

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Unless you have a food mill, do not attempt this recipe. I used a food processor, and the soup came out mealy and disgusting. I will never make this again.