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Reading the reviews … acidity is often questioned, I always add a can of pure pumpkin it works wonderfully to cut acidity and add creaminess too.
Tomatoes should always be peeled and I’d prefer the addition of stock to water.
It would be nice if you included calories, and just to pinpoint that you forgot to say when to incorporate the parmesan cheese. Great soup! I added garbanzo beans instead and baking soda to avoid the acidity. Thank you!
Hi, Jackeline! Thanks for the comment! We’re actually looking into adding nutritional info — stay tuned! In the meantime, you can always use an online nutritional calculator; this one is our favorite. The Parmesan is added at the end of Step 2 — it’s in there!
Just made the soup and the cheddar cheese sandwich for dinner tonight. Both turned out to be quite good! Thought the tomato soup may be too acidic for my stomach but the addition of the white beans helped with that. My son took the rest of the soup home along with a second sandwich! Oh well, there goes dinner tomorrow! Thank you Sally and Elise for sharing these wonderful recipes!
I was seriously disappointed with this recipe. Maybe the word “creamy” in the title shaped my expectations. It was bland and watery. I ended up combining it 2:1 with a batch of Hungarian leek and potato soup that I had on hand just to give it some body. Still working on the spices to give it some punch. Will not be using it again.
Hi, Dr. Lee! I’m so sorry this recipe didn’t live up to your expectations, but it sounds like you figured out a good solution by mixing in the leek and potato soup. Smart!
Hi Dr. Lee.
I just revisited this soup recipe, which is one that I really like as a basic tomato soup to have with a grilled cheese sandwich, or a quick lunch. I think if you want more flavor you can use a handful of basil instead of the rosemary and maybe add more cheese if that’s what you like. They both boost the flavor factor. As for creaminess without cream, the beans do the trick for me, but I think there are a couple of things you could do. Start with only 1 cup of water, and add more to the soup until it reaches the consistency you like, and use a blender (not immersion) for the creamiest results. Hope you don’t give up on this one yet–it’s so easy and is a real keeper in my book.
I’m wondering about the acidity of this dish. I frequently get a burning stomach when I eat “from scratch” tomato soup. Do I need to add baking soda to cut the acid or do the beans accomplish that? If baking soda is needed, how much?
Hi, Michele! I’ve never heard of using baking soda to cut the acidity in a dish like this. If you try it, let us know how it works! I checked in with the author to see if she had any thoughts, and she suggested using very ripe tomatoes or canned Italian tomatoes (which she finds to be better and riper than some US brands and generic store brands). She thought the beans would help, but also suggested add sugar and cream. Good luck!
Hi Michele, I usually add a little sugar to balance the acidity in tomato based dishes when the tomatoes are too acidic. I don’t know if that would help the stomach issue though. A small pinch of baking soda might work.
This recipe was just in time as tomato season draws to a close in the midwest. The flavor is good but the soup was very watery. I will cut the water added down to three cups next time. My fresh basil is almost done for the summer. I chopped basil and added it to half of the soup at the end so that I would have the fresh basil in the middle of the winter.
Dear Sally, Thank you for the recipe. I made it last Monday and it was so good. This is a keeper!Beanie
How long can you keep the soup in the freezer? Thanks, this looks delicious .I’m going to make it tonight!
Carol, I would say up to 3 months for optimal flavor, but I’ve pushed it to longer than that and it’s still good!
If you don’t have access to fresh Roma tomatoes, can you use canned diced
tomatoes and if so what size can? Thank you.
Hi Karen, I do think you could make this all year long with canned tomatoes. I would say, try it with 2 (28-ounce) cans San Marzano tomatoes. Then guesstimate on the water. I haven’t tested it yet, but fully intend to make it over the winter. I think I’ll substitute parsley in the cherry tomato garnish once basil season has passed.
I can’t WAIT to make this….but I’m in Tucson and it was 100 degrees today mid-September. Maybe in November?
I assume the tomatoes are peeled. Am I correct?
Hi Ruth! Actually, I don’t bother to peel the tomatoes for this. The skins add color and the soup is still nice and smooth when pureed.
I am really in denial that summer is over, but this soup is making me more excited for the cold weather to come! Love this recipe! I almost want to make some grilled cheese with it!
I make something similar to this using a recipe from Giada’s. She uses Rosemary instead of basil so since my basil has bolted, I’ll use Rosemary.
I am doing a lot of freezing lately and it’s good to have a nice portion of a good soup in freezer :D
NEVER put a tightly sealed lid on a blender with hot liquid! REMOVE THE CENTER CAP and cover with a towel. Blending hot liquid will heat the air in the carafe and build up pressure. If the heated air cannot escape, the contents could spray out and scald someone.
This sounds great! Really quite simple, but flavorful ingredients. Looking forward to trying this recipe! Thanks for sharing.