Yes, any tomatoes work!

Oh yum! My son always adds pasta to his too! I’m honoured to know that our soup has earned a place in your recipe book!

I would think you could, Nichelle!

I’m so happy you agree, Jan!

I’m so glad you loved it, Theresa! I just made a big batch of it last week, and we devoured it.

Thanks for the great rating, Parv! I’m glad you loved it!

Glad you loved it too, Margaret.

I’m glad you enjoyed it, Debbie.

Glad you love it too, Robin. Quinoa is a brilliant substitution.

I’m so glad you enjoyed this recipe, Stephanie. I can’t wait for fresh tomato season!

You are so welcome, Jody! I’m glad you love it. I notice “Penticton” in your email address. My cousin and his family recently moved there!

Yay! I’m glad you loved it so much, Julie! Great idea, adding the zucchini!

You’re so welcome, Janette! I’m glad you loved it!

Thanks for the feedback, Barbara. I’m so glad you loved the soup!

I used 1/4 tsp saffron instead of the gram Marsala. I also used tomato juice instead of the water. I was afraid of diluting the flavor. The soup was really good, made 4main dish servings.

Anyway, once you finish your basic recipe, take it back to the stove and add: cooked quinoa (1/2 cup per serving, so four cups), cooked garbanzo beans and black beans (two cups of each), chopped celery, and chopped green onions.

A few minutes before eating I add a handful of fresh spinach leaves and stir them to allow the soup to heat them.

I actually don’t, Linda. You can if you’d like to, but I find pureeing the soup takes care of the peel.

Yum! I LOVE tomato season! I’m glad you found my soup recipe, Susan! I don’t can or bottle, so I can’t really say for sure. I would ask around to see if other canners know if you can can or bottle any soup recipe that you find on the web.

I also got a quart, but i think i had less than 2 lb of tomatoes. Really delicious soup!

I leave the lid off, Dawn.

Lucky you with all those tomatoes! We’ve had such a cool, rainy summer here, ours are not doing so well this year. It’s taking forever for them to ripen up. I’m so glad you enjoyed my recipe, Travis!

Hi Kathleen. I’ve never canned anything, so I really can’t say. Sorry I’m not any help with this one!

See the blender photo in the post Lea? That’s one batch of soup in the blender. If you look closely at the markings on the blender you can see there’s more than 48 ounces of soup in there – about 6-7 cups. You can also see in the first comment at the bottom of my post I said we got 5 big bowls of soup out of it, and could’ve gotten 6 if we’d cut back a bit. How big are your dang soup bowls? lol

I’m glad you loved it as much as I do, Nic! And so glad you involved your daughter in making it! Some of the best memories I have are cooking and baking with my Mom and Nana.

I got a quart of soup from the recipe.

I remove the sprigs entirely, Sharon.

Hi, my soup was also a e very sort of pale orange colour as well, I used fresh roma tomatoes, but as the man says’ there is no right or wrong colour just enjoy, we did very much!

I was wondering the same thing – actually, I might use cream. If you do that, it definitely cannot be canned; don’t know if you would be considering that or not, but dairy products cannot be canned.

You are so welcome, Cera! I’m glad you love it as much as I do! You know, I’ve never even considered making this soup in wintertime. I’ve always associated it with garden-fresh tomatoes, but you’ve got me thinking now! I’m going to make a batch next weekend! I’ve been craving it!

Thanks, Tami! I whole-heartedly agree!

Thanks for sharing your tips, Suzanne! I’ll definitely try the coconut oil! I love using that as a substitute for oil or butter! I’m so glad you enjoyed the soup! I agree – the garam masala is what makes it!

Funny, I’m reading the last post about the acidity and I’d like to suggest MY little (not so) *secret to your reader.
This soup can be vegan by changing the butter with coconut oil, the salt can be substituted with a good quality organic miso paste and for all my tomatoes (in quantity) recipes I always add *apple cider vinegar for the acidity. It works. Not too much, for example here in this recipe I put 1/4tsp, so a bit more for a spaghetti sauce, etc… Oh! and that touch of garam masala is to die for. It made the soup for me. I will do this easy soup recipe again. Thank you.

Definitely follow the recipe, Cheryl. We don’t find it to be too acidic. The garam masala really mellows it. One thing I do with my homemade spaghetti sauce to cut the acidity is I add a scoop of brown sugar. It really sweetens the sauce and makes the flavour richer. You could add a bit to your soup recipes. I’ll bet it would help. As for other vegetables, I’ve never added anything to this soup. I just use the ingredients you see in the post. If you cook your onions for a long time, and let them caramelize, I’ll bet that would sweeten things up.

You could can it but since it has onions in it, you would have to pressure can it.

Great idea, Grace!

Woot woot! So glad it was a hit at your house too, Arleen!

Glad you loved it, Carmen! It’s my favourite kind of soup at this time of year! I’ve just made my third batch this month!

Oh yeah! I love a grilled cheese with tomato soup. Especially a fancy grilled cheese! Bacon, red onion… or maybe sliced apple… MmmmM!

I hear you, Joyce! I just made my 3rd batch in as many weeks this past weekend!

Yay! So glad you love it too!

I’ve never canned before, but I would imagine it could be, Brittney.

No, no need to peel them. You’re blending it all when it’s finished so that will take care of any tomato skin.

Yes, that’s normal. Not to worry. It doesn’t affect the taste at all. Hope you enjoyed it, Kate!

I always get an orange color if I blend 🙁

Yay! I made it again this weekend for a family function, and it was a huge hit! I’m glad your kids liked it, Angela!

Yay! So glad you loved it, Pauline! I hope your company enjoys it too!

What about mashed cauliflower, Shaye?

I’m glad you loved it, Betty! It’s my favourite tomato soup ever!

I’m glad you liked it! Enjoy!

Simon

This is one of my favourite comments ever! I’m so glad you loved it as much as I do!

Certainly! I’d love for you to spread the word about my recipe. Thanks for offering to give credit to me and my site as well, Elaine. I appreciate that!

Haha! So glad you agree!

Of course! Yes! Thank you so much for sharing it! I’m so glad you guys liked it!

My partner, Steve, has just had a bowl of this and he said that it was the nicest tomato soup he’s ever had!

I’ve pinned your recipe and I’ve added it to my cookery group on Facebook. I hope that’s okay with you.
Thank you.

Thanks for the shout-out in your post. Glad you loved the soup, and YES, grilled cheese and tomato soup is a favourite combo here too!

I’ll bet it just depends on the type of tomato you use, Rachel. There probably isn’t much you can do about the colour. Just enjoy! There’s no right or wrong colour as long as it tastes good! 🙂

I’m so glad you enjoyed it, Sandy!

Yay! Glad you loved it!

Hooray! So glad you enjoyed it, Gill!

I’m in the process of making all my recipes printable, Charmaine, so if you check back in a few weeks it should be.

Well, I’m not familiar with your blender, Siddiqui, or any blenders with a “hot soup” setting, but I’m assuming if you can put hot soup into the blender then you would just serve immediately after blending it.

I left them on, Shannon.

I’m sure you could, Betty. The recipe calls for about 2 lbs or roughly 10 tomatoes, so whatever you think would be the equivalent of that. I’m afraid I would just be guessing.

I haven’t tried to, but I imagine it would freeze well, Ana.

I didn’t really time it, Jennalee. Just until they were nice and soft, and could be broken up easily with a wooden spoon.

Aw, thanks, Marilyn. x Enjoy!

I should’ve measured, Cristy. I didn’t think to do that. I’m guessing somewhere around the 6-8 cup mark. We got 5 big bowls of soup out of it, but we easily could’ve gotten 6 if we’d cut back a bit.