This recipe worked great on the grill. I made the recipe as stated. Threw my pizza stone on to pre-heat. Divided the dough into four equal portions and rolled out. Let the dough sit and rise for about 10 minutes while I prepped my toppings. Sprinkled a little corn meal on the stone and pre-cooked the dough, like many others suggested, for about 2 minutes on one side and a minute on the other. Put on the toppings and threw back on the grill for about another 7 minutes or until the cheese was melted, puffed and started to brown just a little. It turned out great and I did not have to heat up the house. Win, Win!

Reviewed On: Jul. 12, 2009

I agree it is a good basic recipe, quick and easy for a week night meal. I substituted 2 cups broth for 2 of the cups of the milk. I had fresh corn so I used it. Used a little less celery and a little more carrot, just personal preference. A little pepper and it was very tasty. Thanks for the recipe.

Reviewed On: Oct. 1, 2008

Very flexible recipe. I made it the first time as written. I have made it several times now and I have altered it a little. I saute chopped carrot with the onion and use twice as much liquid as recipe calls for. I also use 1/2 broth and 1/2 water, leave out added salt if using canned broth. I puree 1/2 the soup and leave the rest chunky. It's also great with fresh spinach thrown in near the end of cooking. Great flavor from the spices and makes the house smell great when it cooks.

Reviewed On: Jan. 1, 2008