Pretty good! I made the soup but didn't make the croutons. I think adding a LITTLE less red pepper would've made it better for me- I'm not a huge fan of spicy.
As for the salt, I looked up other tomato soup recipes to get an idea of how much to add. I ended up adding about a 1 1/2 teaspoons of salt to get the right flavor.
Overall, I'd make it again, just with less red pepper for me!Read More
It was my first time making this tonight and I loved it! I am personally not a fan of croutons so I made a cheese bread with a french baguette instead. I also had some fresh basil leaves so I added that before blending. I will definitely make this again, thank you.Read More
Love the soup instead of water added chicken broth and at the end I used the immersion to make it creamy so good this recipe will be in my family recipe box😋Read More
Can you freeze this soup?Read More
I’ve made this half a dozen times now and definitely a keeper. It’s just so fast and easy and so so good. I’ve used canned whole tomatoes and a combination of crushed and petite diced with no noticeable difference. I use an immersion blender at the end and it’s even easier. My oldest isn’t a huge fan of tomato soup so we stir ia spoonful of store bought pesto into hers, but other than that we make it as written. It does, however, require a surprising amount of salt to balance the tomato tang and bring the flavors of the herbs forward. I gave my sister some leftovers and some homemade bread for grilled cheese and her husband said it was one of the best meals he’s ever had.Read More
I added white pepper. I had 28 oz san Marzano cans - didn't want to up the recipe, so I used a can of diced to make up the difference. came out perfect. A keeper <3Read More
Can you you use diced tomatoes or stewed tomatoes instead?Read More
Absolutely fantastic recipe. I omitted the butter and added a small amount of fresh basil instead and that really made the recipe shine! This recipe is definitely a keeper!Read More