Reviewed: Oct. 26, 2011

I was really surprised at how good this very basic and quick recipe is. The only changes I made were to use 2 cloves of garlic, cut back to 2 cups of water, blended the entire pot, and then added a bit of milk at the end. A nice thick mild tomato soup! My 3-yr old ate 3 bowls and that is proof enough for me.

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Reviewer:

mommy2008

Reviewed: May 20, 2011

Love this soup. I changed it a little. I pureed the tomatoes and chick peas. Instead of rosemary, I added a little ground cloves and ground red pepper. I added flax seed meal to the cup of soup just before eating to make it thicker (and to add fiber).

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Reviewer:

Lexi

Reviewed: May 12, 2011

Very bland. I had to use 3 bouillon cubes instead of 3 to give it any flavor. Otherwise it was just like beans and tomatoes floating around in water. I will make it again, but with my changes.

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3 users found this review helpful

Reviewer:

KKH3

Reviewed: Apr. 14, 2011

Had no money to go shopping so I used what I had. Added onion, canned chicken, pasta, corn, canned sauce, cumin and used dried Rosemary instead of fresh. Oh yeah, used beef instead of chicken bouillon. It's what I had.

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Reviewer:

Cheryl

Reviewed: Jan. 3, 2011

So it is the new year and I gained too much weight over the holidays. Found this healthy, low cal soup and decided to give it a try. I loved it! Great taste for something so easy. I used chicken broth instead of water & bouillon and added 1/4 tsp of crushed red pepper. Also threw in a little orzo. Even with the orzo, it was still very low cal. A great start to a new year.

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5 users found this review helpful

Reviewer:

FMM1

Reviewed: Jun. 19, 2010

I subbed fresh dill for the rosemary. This was quite good. I also simmered for quite awhile to soften everything up :)

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12 users found this review helpful

Reviewer:

Amber

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

Reviewed: Apr. 4, 2010

The soup was great but i decided to tweek it a little. I first sauted the oil, garlic, tomatoes,and chickpeas in a non-stick frying pan for 20 minutes to reduce the juices from the tomatoes. I then placed the tomatoes and chickpeas in the sauce pot and added the remaining ingredients. Finnally I added a little shredded roast chicken and i was in heaven.

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6 users found this review helpful

Reviewer:

Rick

Cooking Level: Intermediate

Living In: Kitchener, Ontario, Canada

Reviewed: Jan. 18, 2009

Definitely a base soup. I made it for myself, and then made it for a party. I added kidney beans, white beans, brown sugar (the tomatoes were a little bitter to me), and vegetarian stock instead of the water. I left the party with an empty pot. I suggest making the soup your own, its one of those kitchen sink recipes where you can add what you like.

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4 users found this review helpful

Reviewer:

thinkpink2585

Reviewed: Aug. 28, 2008

This soup taste great but I like a heartier soup.

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3 users found this review helpful

Reviewer:

sliker's-Kitchen

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Reviewed: Aug. 3, 2008

Like another reviewer stated - this recipe is a base recipe - but it does have alot of potential. I too added alot more garlic, a can of corn, a can of kidney beans, a can of tomato paste and more liquid. I used 2 tsp. cuin and 1 tsp. of corriander to give it some life and i sprinkled fresh cilanto on top.

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3 users found this review helpful