Review Body: I’m amazed that 3800 people have liked this recipe but no one’s commented! This is the best tomato soup I’ve ever had, at home or in a restaurant.
Perhaps summer’s bounty of tomatoes is responsible, but in any case if you are on the fence about making this — do it! I did add a clove of minced garlic along with the onions, and a tsp or so of sherry vinegar right before blending, but I’m sure the soup would be delicious w/out them. Had no baguette but will make it next time. Use a blender or vita mix as opposed to food processor or immersion blender, and your soup will be silky perfection.
Review Body: This soup comes together in a snap! So delicious and healthy!! Def. 5 star worthy
Review Body: Great blank-slate soup. It called for a little dressing up. I had some lobster tail shells in the freezer, so added those into the onions and tomatoes and then let the soup simmer with the shells. Shrimp shells would also be good. The shells were removed before I blended the soup, but I did leave in the basil. Why not? I also added some garlic and a splash of crisp white wine at the end. As a garnish: pesto, pine nuts and some chopped fresh tomato from the garden made it all pop.