Just made this today. I used 1 1/2 cups of chicken stock and the other 1 1/2 cups of vegtable stock. It came out lovely!! Looking forward to lunch tomorrow!
Fantastic! I have made it twice now. Used San Marzano canned tomatoes the first time and it came out a little too sweet. The second time I used regular canned romas and only 1/4 tsp sugar. Gave it a few shakes of red chili flakes and a bit more thyme and blended with immersion blender. Will be a staple from now on!
I've made this recipe several times and it comes out great every time. Easy and so delicious.
I have yet to find a recipe that I don't like on Fine Cooking. From the Beef Bouguinon to this very simple tomato soup, they are all amazing! This soup was so simple to make and yet so full of flavor. It was a great healthy hit!
THIS is THE tomato soup recipe I've been looking for!! I've tried a few and they're a little "different" or funky. This one is definitely "classic". I was a bit concerned that I would need to add butter or cream or herbs to kick it up but it was perfect as written! Served it with Garlic-Rubbed Grilled Cheese with Prosciutto and Tomatoes from this site---fabulous! Will definitely do again!
Super simple, yet full of flavor. I was pleasantly surprised at how good it was with so few ingredients and have already made it twice now.
This was not quite there but it might be the canned tomatoes we have in Jordan. My husband is a tomato soup maniac and he agreed it was bland but the texture was good. I'm going to search for better tomatoes and see if that makes a difference. This is the closest we've come to that tomato soup flavor and texture so I'll keep working with it It also should be lower in sodium than canned, of course.
Delicious! This was just so good I couldn't believe the wonderful flavor using canned tomatoes. What a time saver! I used fire-roasted tomatoes for a different flavor. This is now a regular in my house.
Delicious, easy to make and easily adaptable. I used the sour-cream/cheese garnish but I'll be experimenting with others.
Amazing - bang on for a perfect tomato soup. I'm amazed at how smooth and rich it was with a roux rather than cream. Definitely 5* - thanks FC & Perla Meyers for another hit to add to my rotation!!
Wonderful! For many years I made Craig Claiborne's "savory tomato soup" from the NY Times Cookbook. After trying this recipe, I couldn't go back to my old favorite. This has such bright flavor and is so easy to make.
Just terrifc. Simple and satisfying for a great lunch in an hour. I used dried herbs as I was out of fresh. Splashed in a bit of half and half at the end, and garnished with a little thinned pesto. Served with a grilled cheese sandwich using Manchego on sourdough. Perfect! Thanks Fine Cooking and Perla Meyers.
Just terrifc. Simple and satisfying for a great lunch in an hour. I used dried herbs as I was out of fresh. Splashed in a bit of half and half at the end, and garnished witha little thinned pesto. Served with griled cheese using Manchego. Perfect! Thanks Fine Cooking and Perla Meyers.
Loved it! Used fresh farmers market tomatoes, but good to know I can use canned in this recipe this winter. The sour cream, etc. garnish was really nice--I used chopped fresh basil since I had it on hand--yummy! Looking forward to the leftovers tonight!
Easy, quick and much healthier than store bought soups with high fructose corn syrup. I was looking for a good cream of tomato soup to serve with grilled colby cheese sandwiches on sesame semolina bread. I have tried several recipes and this one is so good that it does not need cream or milk blended into it (although it is easy to add a dollop of sour cream or yogurt to the top). The taste of the canned tomatoes really makes a difference. We like Die Fratelli whole tomatoes, which has 90 mg sodium and 5 g sugar per 1/2 cup serving, better than the Muir Glen with 260 mg sodium and 3 g sugar. Cooks Illustrated recommends Progresso tomatoes with basil packed in juice (NOT the one with puree), but I have not tried that one yet.
this is one of the best soup recipes I have ever had! Everyone asks for the recipe!
This soup is outstanding. Great flavor, quick and easy. I made it exactly as written but used my immersion blender. Served with the cheese toasts from FC tomato bisque recipe and a nice tossed salad...my friends wouldn't leave the house without these recipes.
This is a great, simple recipe for tomato soup. Easy to put together and so much better than anything you could buy. And using canned tomatoes makes it even more practical for any day.
This is such a wonderful recipe, made with items that most of us keep on hand. I already have two batches in the freezer.
This is a wonderful and VERY easy soup - ready in under 1 hour. Good, fire roasted tomatoes make the flavor. I use an immersion blender - and leave it a bit chunky. Great!
I love tomato soup but have never made it myself before mainly because I didn't want to spend a lot of time preparing fresh tomatoes. What a surprise to find a recipe that is so easy and quick and delicious even though it was made with canned tomatoes. Definitely much better than any canned soup I've ever had. I garnished it with the sour cream, goat cheese and parmesan mixture which further enhanced the flavor. I didn't have any chives so I used scallions instead which seemed to work fine.