How to make it

  • Melt butter.
  • Add chopped vegetables
  • Cover and simmer 5 minutes.
  • Add garlic and flour.
  • In a seperate pan boil beef or chicken bullion cubes to make three cups of broth.
  • add to the vegetable mixture.
  • Place in a blender and blend until pured.
  • Return to medium sauce pan and add the cream, basil, and parley.
  • Gently boil together for 5-10 minutes until the flavors blend.
  • Serve hot.

Reviews & Comments 6

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  • Good4U 4 months ago
    Reviewed by Jencthen in IMI
    The Best Ever Tomato Soup
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  • jencathen 5 years ago
    I made this version two days ago. I'm not sure if it was Cook error on my part or an ingredient measurment issue. The soup was too watery for my taste and not enough seasoning as called for. I had to throw in a can of tomato paste to rescue it. I'm thinking that my tomatoes were not large enough perhaps. I even used 5.
    Was this review helpful? Yes Flag
    " It was excellent "
    blondie80 ate it and said...
    This looks fantastic! High 5!!
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  • hollymayb 6 years ago
    Mmmm... throw in a grilled cheese on sourdough and you've got heaven.
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  • aileen921 6 years ago
    Wow, you'll have to send me your crem cheese soup recipe so I can try it!
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    " It was excellent "
    broadzilla ate it and said...
    I have an awesome recipe for tomato soup that has cream cheese in it. Really rich and satisfying. Maybe I'll dig it up and post it. Yours sounds good as well. I've saved it and given you a 5. I'll make it next week perhaps. Thanks!
    Was this review helpful? Yes Flag

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