Thank you...I love Tomato Soup...at least Cambells...I've been eating it all my life. With ~Crumbled~ crackers...lol.

I'll give this recipe a try...before soup weather is gone.

thank you..

patti

Thank you Kathy. It sounds so good. I'm going to make some today too, because it's cold and rainy. Perfect soup weather.
Leslie

My Favorite Tomato Soup is La Madelines Tomato Basil Soup, so I did a search and found it.

La Madelines Tomato Basil Soup
Ingredients
4 cups fresh tomatoes, cored, peeled, and chopped(8-10) or canned whole tomatoes, crushed
4 cups tomato juice(or part vegetable or part chicken stock)
12-14 basil leaves, washed fresh
1 cup heavy cream
1/4 lb sweet unsalted butter
salt
1/4 teaspoon cracked black pepper
lemon juice (optional)
Directions
Combine tomatoes, juice/and or stock in saucepan.
Simmer 30 minutes.
Puree, along with the basil leaves, in small batches, in blender, food processor (or better yet, one of those handy hand-held food blenders, right in the cooking pan). Return to saucepan and add cream and butter, while stirring, over low heat. Garnish with basil leaves and serve with your favorite bread.

I knew it had cream in it, I didn't realize it had that much basil. But, is delicious.

Gayle

We need to start a Recipe Book.

Kathy,
That sounds wonderful and DH and I really enjoy tomato soup. Our favorite is Progresso's Hearty Tomato.

I have all the ingredients so I'm going to make it today. The canned tomatoes I have are those fire roasted ones so that should make it extra yummy.

Thank you for sharing that recipe, and it is so simple.

Both recipes sound wonderful. I have one where you roast the canned tomatos in the oven before making the soup. That's a good one too.

Thanks.

Wish I liked tomato soup. Never have, never will!

DH loves homemade tomato soup. I usually make it with tomatoes, baking soda, Lawrey's seasoned salt, S&P, and cream. Going to try this one next time, thanks for posting it!

Glenda, I can't eat it either! LOL In fact I hate all cooked tomatoes!

Time to add the cream to my soup! It smells so good.
Kathy G in MI

Do you think I can heat it up in the microwave? Hope so.
Kathy G in MI

Can I ask...why the baking soda? What does that do?

Gayle

Gayle,
I was wondering the same thing.
My guess is, it might be to cut the acidity of the tomatoes.

I don't know why the baking soda. I didn't invent the recipe, just make it to eat. Anyone know the reason? It must be a chemical thing.
And yep, heating the cream in the microwave worked!
Kathy G in MI

I don't know why you couldn't heat it up in the microwave, just becareful not to over do it and curdle it.
Yep, Hayjud is right (at least IMO) on the baking soda.

Hey, where's the grilled cheese sandwich? :-)

I can't enjoy tomato soup with grilled cheese (and visa versa). Anyone else like that?

Jodi-

Kathy,

That tomato soup sounded so good, I just had to make it.

Slight problem: I didn't have chicken broth, so I used a can of cream of chicken soup. Left out the onions because I just didn't want to chop them. No cream, so I used milk. I added a little salt and pepper.

Don't really need a half gallon so I did 1/4 or so.

It is scrumptious!!

And I have never made, or have tomato soup.

This will become a new comfort soup for me.

Thanks for the recipe

Sue

Glad you enjoyed the soup Sue. Mine was delicious!
Hey Jodi, I have some colby jack cheese from the cheese store and it makes wonderful grilled cheese. I like my GC with a little bit of mayo and a bit of thinly sliced onion on it. Yum!
Kathy G in MI

Sue. With all the changes you made to the OP's recipe, you didn't make her recipe at all.
I must admit to this being a huge pet peeve of mine.

I followed the recipe (except for the tomatoes being the fire roasted kind) and that soup is DELICIOUS!
We have enough for a second meal.

Like I said, I all ways double the recipe!
Kathy G in MI

Thanks for the recipes, folks.

I don't care as much for the homogenous Campbell's Tomato kind as well as one that I've made for a long time.

Ole joyful's Tomato Soup recipe

Heat about 1 cup canned tomatoes in a pot, adding about 1/4 tsp. baking soda and stirring to cut the acidity, so that it doesn't curdle when adding the milk.

Add salt and pepper as needed, plus spices that you choose: thyme, rosemary, basil, sage, etc.

Heat about 1 cup regular milk in a different pot, perhaps slightly more than the amount of the tomato, but you can vary the quantities to suit your taste.

When both are warm, pour the contents of one into the other - I'm not sure which into which, but one way leads to less curdling, I hear.

I like the idea of adding some cream. What level: 6%? 10% 18% (almost certainly not 35% whipping).

I like the identifiable white of the milk and the red of the tomatoes ... and I like the taste better than of the soup from the can.

ole joyful