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Roasted Tomato Basil Soup Recipe

Roasted Tomato Basil Soup

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (50)

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Average Rating:

Total Reviews: 50

Showing 41-50 of 50

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  • on January 25, 2007

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    A bit too acidic and too much of a canned taste but I might make it again. Just not sure if it's worth the effort.

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  • on January 23, 2007

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    I couldn't find roasted tomatoes so I just used plain diced tomatoes. I didn't have heavy cream so I used light cream. It was delicious. It could have been a little thicker so next time I'll use the heavy cream which is what I think she used on the show. Yummy.

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  • on January 23, 2007

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    The soup ahd a distict metallic taste from the canned tomatoes that we didn't like. Overall, not much of an improvement at all over plain canned cream of tomato soup.

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  • on January 23, 2007

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    Absolutely excellent. The best we have ever had

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  • on January 22, 2007

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    I was a little spooked after reading a couple of the reviews, but I was pleasantly surprised. Very tasty with the fire-roasted tomatoes. I used heavy cream to boost the thickness .

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  • on January 22, 2007

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    This recipe was a little too acidic for my liking.

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  • on January 22, 2007

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    This recipe takes too much work. We prefer regular canned tomato soup better plus it's easier. Sorry.

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  • on January 22, 2007

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    The after taste left by the vermouth was simply unpleasant.

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  • on January 21, 2007

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    My store didn't have the roasted tomatoes, so I used the stewed tomatoes. Everyone really enjoyed it.

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  • on January 21, 2007

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    I increased the garlic to 2 tsp. It was so good and so easy!

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