Absolutely phenomenal recipe. It’s our go-to, and we share it with everyone. We skip the onions (personal preference) but otherwise follow it to a T. Thanks so much, Natasha!

The perfect recipe! I used canned certified San Marzano whole peeled tomatoes and Big Tree Farm’s Fair Trade Organic Unrefined Coconut Brown Sugar instead of refined white sugar. It’s low on the glycemic index and contains rich amino acids. In each bowl, I drizzled some basil infused olive oil, and topped with fresh grated parm and focaccia croutons. So easy to make and absolutely delicious. It’s a keeper!

Fantastic and simple. Halved the recipe since it was just for my husband and me and it worked out great. Used Better than Bullion and around a cup of water instead of broth and it came out tasting great. This is one of those times I’m glad I have an immersion blender – makes things sooo much easier.

This is very delicious 😋. Each time I make it we always enjoy it

I thought this soup was very good. Did a few things a little different. I didn’t have fresh basil, so I used some of my homemade pesto. Also, instead of sugar I cut up a carrot into big pieces and let that simmer to add sweetness. I added more broth only because it was too thick for my liking. Took the carrot out and used the hand blender. Good soup! Thank you

This was a aromatically delicious tomato soup! Made it today – cold and rainy in Ohio – and loved the make-you-feel-so-warm vibe it gave me and my husband! Wonderful as is, but I added some leftover wild rice blend we had the other night, along with some fresh baby spinach. So so good! This recipe is a keeper! Thanks!

OMG! Absolutely the BEST tomato soup ever!

Great to hear that you both enjoyed this soup! Get well soon to your husband, I hope he recovers soon. Regarding freezing, it’s better to freeze it before adding the cream. Cream can sometimes separate or curdle after freezing and reheating. If you freeze the soup without the cream, you can add it after reheating.