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

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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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Wiley

Cooking Level: Intermediate

Home Town: Newport, Pennsylvania, USA

Living In: Middletown, Pennsylvania, USA

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Reviewed: Jun. 5, 2009

It was very simple to make and amazingly, my husband liked it! He is the chef in the family. It tasted great with cornbread and topped with shredded chedder

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Shelly

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Reviewed: Apr. 30, 2009

This is by far the best soup recipie I've come across. I made a few changes though. Instead of tomato soup I used tomato juice. Instead of leeks (my grocery store didn't have them) I used a white onion. I have to hide some in the freezer for myself or it will be gone in 2 days!

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Robin411s

Cooking Level: Intermediate

Home Town: Boise, Idaho, USA

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Reviewed: Mar. 1, 2009

I added a block of fat free cream cheese and used bouillion cube. It was great. Next time I'll probably steam the cauliflower to give it a more creamy texture.

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Milene

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Reviewed: Nov. 13, 2008

I wasn't feeling well and needed something quick to serve my family alongside grilled cheese. We loved this! Because there's seven of us I used two family-sized cans of soup. I used 3 cups of water and 3 cups of chicken broth. I only used 1/2 of a cauliflower, cut thin to match the leek, and it was plenty! I ended up omitting the dill and salt but did add 2 cloves of minced garlic with the leek. Will make this often!

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Reviewer:

Xia Neifion Clark

Cooking Level: Expert

Home Town: Las Vegas, Nevada, USA

Living In: East Wenatchee, Washington, USA

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Reviewed: Oct. 9, 2008

Unbelievably fast and fabulous! And the best part was that the kids devoured it. I also substituted part water for chicken stock, added mushrooms, and used green onions instead of leeks(only because I didn't have leeks at the time) I can't wait to try it with the leeks. This is yummy!

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KrissiG

Cooking Level: Expert

Living In: Danville, Virginia, USA

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Reviewed: Sep. 18, 2008

This soup is really good-a great "warmer-upper". However I varied it a bit. I added onions and mushrooms to the other veggies and substituted fresh garlic for the dill. Also instead of 1 1/2 cups of water, I used half water, half chicken stock.

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ALYNDA2

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Reviewed: Mar. 17, 2008

I tried both a water based version and milk (creamy tomato) version. The recipe works just as good for both, but I have a preference for creamy tomato version. I added a touch more sweet peas and leaks and all I can say is this soup is pretty good, 4.5 stars! I'll make this again I'm sure.

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