Homemade Tomato Soup

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loved this and i cant believe it so did my no eating vegetable child loved it too! no changes made except no cream as my kids are lactose intolerant so some IMO for us

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Absolutely amazing and inexpensive! : Every time I make this it is always fantastic.

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I picked this recipe out for one of my catering classes weekly event. It was a smash!! Everyone complemented how wonderful it tasted. Followed the recipe exact, except for I made a larger quantity. I served about 45 people. Thanks so much for sharing :

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Made this as a 'tide over' for my daughter before a sports practice. Add me to the camp who cut WAY back on the oil! Just a drizzle to keep the tomatoes from sticking to the pan during roasting (and the same for softening the vegetables is all you need. I omitted the onion and only used 1 garlic clove - with only one small can of tomatoes, why mask the flavor with strong aromatics? Also, BE SURE TO REMOVE THE BAY LEAF BEFORE BLENDING!!!Instead of adding cream to the pot I just let her add and stir it in to suit her taste...again, I want the tomato flavor to be the most prominent. Finally, if I were making this for 4 people I would add another can of tomatos or use the large size as others mentioned, and even then it would probably only be enough for a lunch or first-course portion (for my family, anyway. All in all a solid recipe that lends itself to tweaking for personal taste.

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Easy, Awesome & a New Staple in our house....love it!

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My family and I love this soup. Very flavorful. We dip sourdough bread in. Delicious!

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Excellent soup, with a few changes. I added a second can of tomatoes - thanks to other reviewers - and I'm glad I did. I don't think it would have been "tomato" soup, but rather vegetable soup without it. The amount of oil in the recipe is way over the top - I didn't even use half of that. I used only 1 T. of butter, but did add the cream. Using an emersion blender makes it much easier than putting it into the food processor or blender. I always end up with hot soup all over the place with those appliances - not so with the emersion blender. Well worth the $$ to have one if you like creamed soups. The end result was a little chunkier than it would have been with the food processor/blender, but I like it that way. The soup was perfect with the toasted cheese sandwich I had a hankerin' for!

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This was great! I used what I had on hand: a bottle of strained tomatoes, spicy salsa and roasted some fresh tomatoes and jalapenos. I also peeled the carrots instead of dicing them. I also added some grated Parmesan, a cut-up roasted pepper and some additional basil on top. I skipped the cream and butter. Didn't need it. I did add some more salt though. Yum! I will make this my go-to recipe for tomato soup now!

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If I make this again, I will use 2 cans of tomatoes. It is a really good soup, just not a very strong tomato flavor.

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I never write reviews because I am too lazy....but let me tell you this soup is the bomb. I made a few changes. I added peas and corn to this and instead of heavy whipping cream...I added skim milk. And I alway use sea salt...and I added crushed red peppers to the tomatoes before I roasted them in the oven. And I used way less oil. Only two tbsp....and half the butter.