Reviewed: Mar. 13, 2012

I didn't use the dill weed or peas and it still tasted great. I did add three cloves garlic.

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Reviewer:

starlit123

Reviewed: May 16, 2011

This Cauliflower & Tomatoe soup was absolutely delicious. I would not have done anything different. My husband loved it also

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Reviewer:

sharon

Reviewed: Mar. 15, 2011

This was really good! Since I am on the road and using a hotel room kitchenette I didn't bother buying the peas and dill. I actually browned the cauliflower in the pan with the leek and celery. That gave it a nice roasty/nutty flavor that worked well in the soup. Otherwise I kept to the recipe. I would say that the success of this dish depends on how good the base tomato soup is and how well your veggies are cooked. I served with grilled cheese and green beans on the side, but the beans would have been great right in the soup. I'll be making this again and playing with different veggies. ... Edit: I think parsley and/or basil would be fantastic in this.

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Reviewer:

cjucoder

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

Reviewed: Aug. 16, 2010

The first time I attempted this recipe at Christmas, it did not go well...but I think it was all user error. If you can, use fresh cauliflower with this recipe...as frozen does not seem to cut it. Also as there is a good bit of salt in condensed soups, I did not use any extra and used unsalted butter. It was wonderful, the second time around; glad I gave it another shot. Thank you Katherine for sharing your recipe!

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Reviewer:

Jessica Paige

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Cooking Level: Professional

Home Town: Lancaster, Pennsylvania, USA

Living In: Havertown, Pennsylvania, USA

Reviewed: Jul. 9, 2010

Simple. Thanks. I suggest cutting cauliflower up very small with this one.

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Reviewer:

sch

Reviewed: May 11, 2010

Easy, yet delicious recipe! Even if you add your own twist to this soup, it will still be good! We used an organic cream of tomato soup as the base and then followed the recipe pretty closely. Obviously, the cauliflower and the tomato soup are the stars - add your favorite vegetable to make it perfect for you!

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Reviewer:

Labadore

Cooking Level: Intermediate

Home Town: Highland Park, Michigan, USA

Living In: Livonia, Michigan, USA

Reviewed: Feb. 11, 2010

Awesome soup! A great change from the plain tomato soup we all love. I did make a couple changes. I used two cans of condensed low sodium tomato soup. Also, instead of water I used about 1 1/2 cups chicken broth and 3/4 cup low fat milk for a little creaminess. I also don't like peas very much so I used diced baby bella mushroom and added 4 gloves crushed garlic and a little chili powder for kick. Me and my boyfriend loved it! and I made enough for lunch the next few days.....GREAT!

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Reviewer:

ashley

Reviewed: Jan. 27, 2010

I doubled this recipe because I like to have soup on hand to bring for lunch during the week. I didn't have any leeks so just used plain old white onion instead. Instead of water, I used V-8 juice. I steamed the cauliflower for 2 minutes in the microwave and chopped it up pretty small. I simmered the soup for about 20 minutes and I found that really brought out the dill flavor. I mixed in some cheddar just before serving. Loved it! Thanks for the great recipe.

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Reviewer:

Jess

Reviewed: Nov. 19, 2009

Gave it 5 stars for the simplicity of such a tasty soup. Used green onions instead of leeks, added mushrooms and garlic and added a can of diced tomatoes as well.

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Reviewer:

SHARIBERRY1

Cooking Level: Expert

Home Town: Winnipeg, Manitoba, Canada

Reviewed: Sep. 8, 2009

I omitted the leek because I didn't have plans to use leeks in anything else this week, and I didn't want to buy a whole bunch for the quarter of a cup called for in this recipe. This was a great way to jazz up a canned soup. I usually put tomato paste in the stock when making vegetable soup, so this was a quick and easy veggie soup for me! Thanks!

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