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Cauliflower Tomato Soup

SUBMITTED BY: Katherine Stallwood

"We usually have tomato soup at least once a week, so I've tried to find ways to dress it up. This recipe is one of my favorites."
RECIPE RATING:
The reviewer gave this recipe 2 stars. This recipe average a 2.5 star rating.
Read Reviews (2)
PREP TIME  15 Min
COOK TIME  15 Min
READY IN  30 Min

SERVINGS

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Servings
 

INGREDIENTS

  • 1/4 cup sliced leek (white portion only)
  • 1/4 cup chopped celery
  • 1 tablespoon butter or margarine
  • 1 (10.75 ounce) can condensed tomato soup, undiluted
  • 1 1/4 cups water
  • 1 cup fresh cauliflowerets
  • 1/2 cup frozen peas
  • 1/4 teaspoon dill weed
  • 1/4 teaspoon salt

DIRECTIONS

  1. In a saucepan, saute leek and celery in butter until tender. Stir in the remaining ingredients. Bring to a boil; reduce heat. Cover and simmer for 12-16 minutes or until the vegetables are tender.
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REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 17, 2008 by gerhart
I tried both a water based version and milk (creamy tomato) version. The recipe works just as... MORE


 
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