*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Generally very good taste, comparable to restaurant quality. Recipe did not say to blend/puree after cooking, which I think is necessary. I found the worcesterchire added a sour note and will omit it next time. I made it without added salt and did not feel it needed salt when served.
This soup was very delicious! The only thing I did different was puree the vegetables in the food processor after cooking and added a little heavy whipping cream which made the soup creamy and yummy! I will definitely make this again.
YUMMY! I'm 16 weeks pregnant and craving tomato soup like mad since coming back from India this week. This cured the craving and I know hubby will LOVE it!
I didn't have many fresh veggies since returning, but I had onions. And, I used 1 can of crushed tomatoes and 1 can of seasoned tomatoes with onion and celery. Because of the heat level in India I had to add more hot sauce though.
I'll make this again!
----- October 23, 2008 ----
He loved it, and it is a classic staple in our kitchen. Thanks Corwyn, your soup recipes are the BEST. Google Corwyn and you will find great soups :)
This is a great soup, it is really filling an very yummy, i added a little more spice cuz i like my food hot. I just came off a liquid fast for 10 days and what a great way to start eating food again. Thank you
I served this for our weekly "Meatless Monday" along with grilled cheese sandwiches and a green salad. Even our teen that doesn't like tomato soup had 3 bowls (I had adjusted the recipe for 10 servings). I did tweak this recipe a bit. My basil plant is looking sad, so I added about 2 TBS fresh pesto. Instead of simmering on the stove top, I put everything into the crock pot on high for about an hour and added fat free 1/2 and 1/2 at the end. I left out the Worcestershire because we didn't have any vegetarian and no hot pepper sauce as my hubby doesn't do spicy. I added veggie broth to the veggies after sauteing and simmered them a bit and ran that mixture through the blender. I put the tomatoes in the blender too, but left some chunks. I boiled up some fun shapped pasta for the kids to add in if they wanted. There is not a drop of this soup left.