Reviewed: Feb. 12, 2009

A very nice quick recipe. Made it exactly according to the recipe and it turned out fine.

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12 users found this review helpful

Reviewer:

Reviewed: Jan. 31, 2009

I started using this one a long time ago when all I ate was soup and romen noodles. It is the best. Only bad part is now I can't enjoy the beef and broc. you get from the take out places.

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9 users found this review helpful

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Elisha

Reviewed: Jan. 13, 2009

really tomatoey. was good but the sauce was a bit much for me.. might make again in the future because it was super easy to make, but ill cut the tomato soup in half.

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9 users found this review helpful

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vanessa

Cooking Level: Intermediate

Reviewed: Jan. 1, 2009

Yummy -- with some modifications. I didn't enjoy the tomato flavor of the soup - it overpowered the dish, and wasn't quite the flavor I was looking for. So, I added a beef bouilion cube, and some "Chinese 5 Spice" (A combo of cinnamon, ginger, nutmeg,anise and cloves) and a bit more ginger. I didn't measure -- but sprinkled it generously to taste. It improved this recipe dramatically.

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117 users found this review helpful

Reviewer:

Joann

Reviewed: Dec. 16, 2008

Very easy and came out thick and good. I added onions and mushrooms, and we both had seconds. Thanks for posting!

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10 users found this review helpful

Reviewer:

tanyazygmat

Cooking Level: Expert

Home Town: Succasunna, New Jersey, USA

Living In: Phillipsburg, New Jersey, USA

Reviewed: Dec. 14, 2008

Wow! Who would have thought tomato soup would make an EXCELLENT beef broccoli? Rather than plain tomato, I used Campbell's Tomato Bisque. The recipe did not specify the type vinegar, so I used red wine vinegar, and doubled the amount. I added mushrooms and minced onions. To thicken the sauce, I added 1 T cornstarch mixed with 2 T cold water, and brought it to a boil. 1/4 t crushed red peppers was a bit mild. You could easily use 1 t for a zestier taste. I served it over fried rice. Very good recipe, thanks.

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74 users found this review helpful