Campbells with a touch of milk.

I make Marcella Hazan’s tomato sauce (just the one with the tomatoes, onion and butter), and purée it. I like really thick soup and that sauce makes me giddy anyway.

I have acid problems so I eat this only rarely and add a little baking soda to cut some of the acid. No herbs. Sometimes Parmesan. And you could add some broth to thin it if you like the regular soup consistency.

there is a terrific recipe in Silver Palate

Add water to make it more soup like and butter / cream or sugar to make it less sour. If you describe it as sauce, my guess is it ends up too thick or you’re over cooking it.

Sometimes I add a carrot for sweetness.

I agree with previous posters that you should omit the oregano.

Anonymous wrote:People have really different ideas re what constitutes a good tomato soup, lol!

So true! OP, try some of these out, and report back!

I puree fire roasted tomatoes (out of a can), and add that to a pot with chicken or vegetable stock. The key to avoiding sauce consistency is liquid, so don't be afraid to thin it out with more stock. I finish with a small amount of heavy cream and fresh-torn basil.

My ratios are 1 big can of tomatoes (those extra large ones) to about 1 cup stock.

Anonymous wrote:People have really different ideas re what constitutes a good tomato soup, lol!

Actually it's about as near a consensus as DCUM gets! (Esp. if you peruse the recipes.) Tomatoes, broth, cream, butter, drop the pizza herbs, and then a couple minor variations.

Anonymous wrote:Yep it needs butter for silkiness, some cream, and to be puréed to smoothness and thinned with some broth.

+1 if you’re skipping the cream/butter, you’re doing it wrong

People have really different ideas re what constitutes a good tomato soup, lol!

Skip the herbs and add tomato paste and milk.

I add roast tomatoes, and a 1/2 tsp of baking soda to offset the acidity of the tomotoes when blending with some cream.

Anonymous wrote:It's probably the oregano. Strongly reminiscent of pizza. Especially if you are using fresh herbs (they have a stronger flavor than dried). Try using dill instead.

Fresh oregano is less intense than dried.