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Quick Creamy Tomato Soup Recipe

Quick Creamy Tomato Soup

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (79)

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Average Rating:

Total Reviews: 79

Showing 21-30 of 79

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  • on November 04, 2009

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    I have made this three times now - my family keeps asking for it! I do not make the soup toppers but I add some cheese tortellini (simmer them right in the soup to make it a complete meal. I also find that (depending on the brand, if the crushed tomatoes are smooth enough you don't even need to use the immersion blender. That does make it nice and smooth and thick -- but no worries if you don't have one.

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  • on October 02, 2009

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    I changed the recipe just a bit and it was fabulous AND so easy - I melted 4 tablespoons of butter, then added minced fresh garlic and onions - it was looking very watery (which I hate but once I used the immersion blender it thickened up immediately. I agree with the other reviewers - the toast on top is a must - I used sharp provolone - delicious!

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  • on July 20, 2009

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    This soup was a hit with my family, even the picky eaters. It was so quick and easy to make. I served it up with grated cheese and garlic croutons. The immersion blender makes all the difference in the world making home made soup. I just got mine, and can't wait for winter, because I'll be making a lot of soups.

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  • on June 05, 2009

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    The first time I made this soup, I didn't make the soup toppers. I served the soup with a grilled cheese with bacon. It made for a delicious meal. The second time I made the soup, I made the toppers with swiss cheese. It was great! I can't really think of how to improve this recipe; it's simple, basic, and very good.

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  • on February 17, 2009

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    I have an old September 2007 recipe that differs that I use all the time - found my copy. It used whole milk and diced tomatoes - I am sure this one is just as good.

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  • on November 17, 2008

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    This is a great easy soup that is WONDERFUL. I made a pot last night and am ready for more. Simple, delicious and perfect. Highly recommend.

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  • on September 07, 2008

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    I make this every summer when I have a bumper crop of basil. It's always a hit. I highly recommend using Muir Glen Organic Fire-Roasted Crushed Tomatoes in this recipe. They give such a depth of flavor, it's wonderful. Otherwise, I follow the recipe as indicated, except I stir the basil into the soup before I turn the heat off, and then sprinkle a little more on top when serving, along with some finely grated Parmagiano Reggiano.

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  • on September 02, 2008

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    This soup was wonderful but I did make some changes.

    Instead of the cream I added 1 cup of fat free half and half (for the calories I would rather have a burger and 1/4 package of fat free cream cheese.

    Also, I added some garlic powder, chopped fresh garlic, and dried basil.

    SO YUMMY!

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  • on July 29, 2008

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    I'm especially fond of this recipe because it's about as quick and easy as making soup gets. And, as a full-time student, ease of preparation is probably as crucial as taste.
    I like to make it a little special by letting the fat render out of some diced chorizo and then cooking a clove or two of grated garlic in the bottom of the pot before adding the broth and tomatoes. After pureeing the soup, you can add some frozen corn or a can of rinsed black beans. And using pepper jack on the toppers really rounds out the southwestern theme!

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  • on June 16, 2008

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    I have never, ever liked tomato soup.

    THIS SOUP ROCKS.

    Easy. Quick. Comes out perfect every time!

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