Comments on: Classic Tomato Soup (Lightened Up!)

By: Samantha Slaughter

Samantha Slaughter — Mon, 13 Jul 2026 22:17:57 +0000

I made this tonight for dinner since one of my son’s requested tomato soup and my hubby dislikes canned. We picked fresh basil from the garden and even my pickiest kid ate it up!

By: Afsana

Afsana — Thu, 11 Jun 2026 01:58:33 +0000

Excellent recipe, it’s my go to tomato soup now

By: DC

DC — Thu, 28 May 2026 00:22:01 +0000

Indeed, a crème less soup it is so delicious and healthier than the other options where you have to add heavy cream or half-and-half this is delicious and we will be making it again

By: CS

CS — Sat, 09 May 2026 18:33:58 +0000

I am so surprised at how good this soup is. I may add a little more beans the next time I make but, as is it is perfect to serve with the grilled cheese sandwiches I’m planning for tomorrow’s lunch.

By: Cookie and Kate

Cookie and Kate — Mon, 04 May 2026 02:30:50 +0000

In reply to Mary S. Hi Mary, glad you liked this. I haven't made an asparagus soup recipe, but will add it to the list of ideas I keep. Thanks for reading!

By: Mary S

Mary S — Fri, 01 May 2026 06:20:51 +0000

I love this recipe and have made it many times! The beans are a great trick, plus the addition of brown sugar and butter. I tried adding 1/2 – 1 tsp of ground cumin this time, which worked well. (On the topic of soups, I was wondering if you would someday write a recipe for asparagus soup.)

By: Sean

Sean — Tue, 28 Apr 2026 00:23:34 +0000

Wow! Just wow! The beans are the secret ingredient in my opinion. I’ve already sent the recipe out to friends and family. Thank you

By: Maggie Satterfield

Maggie Satterfield — Fri, 30 Jan 2026 22:19:18 +0000

This soup is delicious! I doubled the recipe and used the whole can of beans, then used fresh basil as a garnish. The soup pairs perfectly with your Better Broccoli Casserole; everyone I served the meal to asks for both recipes. Thank you!

By: Lynne Metheny-Leib

Lynne Metheny-Leib — Fri, 30 Jan 2026 16:33:20 +0000

I have made this many times before and it is always good. I make a double batch and freeze the leftovwers and it holds up very well. Sometimes if I don’t have white beans (surprisingly hard to find in the store for some reason) I use a tablespoon (for a double batch) of leftover cooked white rice as a thickener. The COOKED rice starts to split and fall apart in the simmering process and when processed in the blender creates just enough starch to provide a silky, smooth soup. The nutrition profile is not changed appreciably.

By: Renee

Renee — Wed, 21 Jan 2026 00:42:21 +0000

Delicious! I used crushed tomatoes and avoided the blender. Easy. Served with sourdough bread toasted.