Homemade Tomato Soup

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This was flavor less. I had to add a small can of tomato paste and half a tube of tomato paste to get enough tomato flavor. I think the oil really blocks the flavor. I had to add sugar on my wife's request which helped but.. over all.. blah. I give it a 2 because thats where it was before my additions.

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My husband made this once exactly as written, but left it a little chunky, and it was delicious. I made it once using less oil and pureeing it more, and it was not as good. I agree that the amount of oil in this recipe and the low yield warrant revision.

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Uhhh, I kind of thought this tasted like watered down spaghetti sauce. I suppose that isn't a bad thing, but is it really a good thing? No one at the table disliked it, but no one raved either. I was not happy with the texture after using the immersion blender and thought the oil content as stated was ridiculous. I won't make it again, but it did put me on the hunt for a different tomato soup recipe, as I liked the idea of making it fresh.

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Originally gave it 3 stars but seem to keep going back to this easy soup, so changed it to 5 stars. I use much less oil, 1 tbs of butter and add a touch of light cream at the end. This recipe made a small portion, so definately double it up. Everyone who has tried it, really likes it. I make it a day in advance and just reheat.

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I didn't stick to the portions, as I wanted to use up the contents of what I opened. I say that only to say that I don't think it hurt the recipe one bit...I did add whole peppercorns, celery seed along with the celery stalk, I did not add any salt as the broth already had enough. Once I got to the immersion blender step, I was not satisfied with the texture, so I fished out the bay leaf and put it all in my blendtec blender, which made it silky smooth and removes the need for the cream, though delicious, adds too many calories... I returned it to the pot and added some dry marsala wine, just about 1/3 cup... I cooked it off just a bit. I garnished with some roughly grated parmesan. OHHHHHH MY... I never made tomato soup from scratch, but I sure will again. I didn't notice when I began that is was Michael Chiarello's recipe, but am not surprised because he is THE MAN in the kitchen... Thanks, Michael.

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This was amazing. I doubled the recipe, and didn't add the heavy cream. Served with grilled cheese sandwiches. Probably the best tomato soup I've ever had.

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Fantastic! Use lots more basil & slightly less oil. So, so easy!

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This is to die for! I used tomatoes I canned this summer (yellow and red cherry tomatoes I grew in my garden. Freeze warnings tonight in Atlanta -- but it feels like the best part of summer in my kitchen.

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One of the BEST recipes I have ever found in any category. The recipe needs almost no changes, except less oil, which many people have mentioned. We added ground mild Italian sausage, cooked and added after the vegetables. This made it super savory! We also cut up chunks of Italian or French bread and toasted them in the oven, then poured the soup over, and sprinkled with some Parmesan cheese. My boyfriend said this is the best soup he's ever had!

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This was a good and quick tomato soup recipe. I doubled the amount of tomatoes, seriously reduced the amount of oil, doubled the amount of chicken broth, and even without the cream it was delicious. Even my children liked it.