10 Reviews of Tomato Garlic Onion Soup

From: Bergy

On Aug 1, 2001

I took a few liberties with your recipe. I cut out the tomatoe juice, changed the stock from beef to chicken and increased the stock to make up for cutting out the tomatoe juice and it was super. Is'nt it amazing how many people are afraid to use 30 cloves of garlic? It is the natural source of wellness! Thanks!!!!

From: spatchcock

On Aug 23, 2003

Just made this for dinner--fiance doesn't really like soup but I love it, so I'm always looking for good GARLICKY soups to make, because he LOVES garlic! Like Bergy, I replaced the tomato sauce with chicken broth and used all chicken broth instead of beef broth. I think I used about 30 cloves of garlic. I'm serving this with pasta shells stuffed with ricotta, zucchini, spinach and garlic with tomato sauce. This soup is perfectly seasoned and satisfying. Thanks for posting!!

From: Shellbelle

On Jan 26, 2004

I love the flavor that this soup has! I had to make a double-batch because I just couldn't get enough of it! I didn't make any changes or substitutions, I liked it as is. Thank you for this yummy recipe!

From: Ladydaungerous

On Jul 31, 2005

Blah! I love garlic, but this was too much. And it was really a tomato soup, not an onion soup.

From: GEEJAY 2

On Dec 10, 2001

I changed recipe slightley. I added the can of tomatoes with its juce instead of fresh tomatoes. Have never used so much garlic but thought Id try the right amount. IT was fabulous even my hubby loved it so told him after eating how many cloves He said I should reply to say how great it was. And many thanks.!!

From: Chef #736114

On Feb 24, 2009

Fantastic soup! I followed the recipe except added a shot of vodka at the end. I don’t care for vodka except in pasta sauce and now this soup. I used shredded swiss cheese. Can’t wait for summer tomatoes and will make and share this often. Thanks!

From: incorrigibleme

On Sep 20, 2007

It was delicious! I used about 30-32 cloves of garlic, low-sodium V8 for the tomato juice, and added a sprinkling of dill and oregano. Will definitely be making this one again!

From: lemoncurd

On Jul 17, 2005

Am sorry but you cant call this soup an onion soup it would be more apt it it was called tomatoe soup with garlic and onion. I made this soup exactly as it except I used chicken stock cubes. T he garlic was perfect but i had to add alot of salt and fresh black peper. The end result was like a chunky very wet pasta sauce. I am sorry but I wouldnt be making this soup again.

From: Radical Edward

On Oct 9, 2007

It was far too runny, like a pasta sauce as someone mentioned before, though that could very well have been my own fault! I ommited the onions and used tinned tomatos but stuck to the recipe otherwise. It smelt amazing as it was cooking, you can never have too much garlic I think! I'll probably give it another shot though, it has potential.

From: CI Campbell

On Mar 16, 2008