Cream of Fresh Tomato Soup

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This recipe was quite good. It was a bit involved, but my friend and I devoured it. I accidentally put too much chicken stock in (whoops, but I would definitely try this recipe again.

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Love it! My husband thinks it's better than any restaurants!

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Just perfect blend of flavor and texture. Best tomato soup i've ever had (well, that i cooked anyway, but tasted like tomato soup from my favorite restaurant

It freezes very well too. i made a big batch and freeze some. The boyfriend who doesn't like tomato soup had it and was blown away and keeps asking if i have any.

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At the last harvest, I froze 26 cups of garden tomatoes pureed in the Cuisinart. I made three batches of this fantastic tomato soup and will freeze two of them. I reduced the pepper to one teaspoon and increased the chicken stock to a 26 ounce container. The food mill worked great and the soup texture was very smooth. The frozen batches were made without the heavy cream because I plan to experiment with different soup toppings; greek yogurt, sour cream, and cheeses. Thanks Contessa!

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I ABSOLUTELY loved this. I didn't have a food processor so I used a potato masher. It turned out thick and chunky and sooo delicious. I added in some grated Fontina cheese so it would pair with Giada DeLaurentis' 'Grilled Pork and Fontina Sandwiches'....a perfect lunch pair.

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This was a great recipe, and would make it again for a special occasion. I used a food processor and cheesecloth in lieu of a food mill--it was a messy process, but the result was wonderful. The only thing was, I felt like there was a lot of "food pulp" left in the cheesecloth, but I guess that's why homemade soup costs so much in restaurants. I also used a little bit less cream than the recipe.

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Once again, can't beat Ina's recipe. Have tried this several times over the holidays and I've had satisfied tummies. I used food processor too and didn't mind the chunkiness of the soup. Love the texture.

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I tried to make this soup and the flavor was excellent! However I did not have a food mill so I used a food processor and no matter how long I processed the soup I could not get it smooth enough. In short I did not care for the texture of this soup, I wanted it velvety smooth. Next time I will try to peel the tomatoes before cooking and use a food mill. As I said the flavor is right on, the texture is the only thing that needs tweeking.

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This was very good. I also flash peeled the tomatoes so I could decide just how chunky I wanted the soup without worrying about the peels. I used the left overs as a base for Giada's Quick and Spicy Tomato Soup. Instead of using the cream, I topped the soup with a dollop off Greek yogurt. Fantastic! Looking forward to making it again. May try roasting the tomatoes too.

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This soup is soo good! I almost passed over it because I thought it was too much work (I was feeling very lazy tonight and I'm glad I didn't because it was actually very simple and easy to make. I used an immersion blender on this and it was just like the tomato soup at La Madeline! I used more canned tomatoes than fresh because I like that tangy flavor and I added some cheese.