A wonderful soup! And a perfect end to the reign of my over zealous tomato plants. I used 6 medium green and 6 mixed bag-ripe yellow and red tomatoes, 8 cups of instant veggie broth, added a handful of chopped up fresh basil, a couple little yellow squashes and a can of red kidney beans. Then just to punch it up (we like things smokin') I threw in 3/4 cup of Bueno brand frozen hot red chile puree. The cut sweet corn is such a great compliment to the tangy tomatoes. Awesome!!! My meat-mongerin' family didn't even notice that we were going Vegan for the night and hunkered-in like it was steak! Took me all of 1/2 hour to make a huge pot. Thank you, thank you, thank you. What a practical, delicious fall dish.

Reviewed On: Oct. 13, 2009

Big hit on the home-front... husband and teenage son thought it was the bomb. I added a layer of roasted hatch chilies because I wanted to use them up and get some more... I'd recommend that! You could get the same effect with a can of green chilies. Still good the next day as leftovers, but not quite the same with soggy chip crumbs.

Reviewed On: Oct. 3, 2009

Yumm!

Reviewed On: Oct. 3, 2009