The secret to the richness of this soup is to use real butter, fresh basil leaves and cream. Please do not substitute, or you will not have the same high quality end result.
I read other reviews and was so looking forward to this soup. I have rated it a 3*, but was in two minds whether to rate it lower. I followed the recipe exactly, firstly I did not like the salmon pink color of the soup, but more than ever it was the taste I didn't like. I added so much salt and pepper, but the soup is still extremely bland, its very creamy. Too creamy in fact with little to no taste. I will not be making this soup again. - 12 Jan 2013
Follow my train of thought here: When you go to a nice restaurant and the waiter describes the "soup of the day," it's this stuff that he is talking about. The consistency and flavor have the appearance of a four or five star restaurant! I used fresh basil out of our herb garden and fresh Roma tomatoes. I didn't bother to peel the tomatoes. Why? The recipe could not have been any better. Yes, it is fattening. Yes, it could be made healthy. But NO! Don't do it! If anybody ever ask for homemade tomato soup of any kind, let this be the definitive one; it would be hard to do better. - 02 Aug 2006 (Review from Allrecipes US | Canada)
This recipe was excellent!! A restaurant near my house makes the best Tomato Basil soup, so I was looking for a recipe to imitate theirs. I would recommend only blending 1/3 to 1/2 of the soup, leaving some chuncks gives it a nice consistancy. Also pealing and seeding is not a necessity. I did it the first time and not the second time and could not tell the differece. Also if your in hurry canned tomatoes work well as a substitute. Dont skimp on the basil, thats what makes it wonderful. Overall A++ a really great soup for any occasion. - 07 Nov 2003 (Review from Allrecipes US | Canada)