Reviewed: Feb. 27, 2006

We loved this soup! You get more than just soup! The strained leftovers make a sort of pesto. I sliced some French bread, toasted it,then spread some of the "pesto" on the bread and sprinkled it with grated Parmesan cheese and baked for about 10 min at 350. You can also use the "pesto", add some sour cream and grated Parmesan and make a delicious dip!

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Reviewer:

Carolyn

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Reviewed: Dec. 16, 2005

great soup!!

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HBAUM06

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Reviewed: Nov. 23, 2005

incredible!!!

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Big Papa

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Reviewed: Sep. 12, 2005

Too much broth, too watery and not "creamy" and bit too much basil. Will stick to my regular recipe.

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Reviewer:

Leanne

Cooking Level: Expert

Home Town: Saint Paul, Minnesota, USA

Living In: Red Wing, Minnesota, USA

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Reviewed: Sep. 11, 2005

This soup does sound wonderful. I believe that one can of tomatoes is about a pound, so I would start out using three cans of tomatoes. Hope this helps you.

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44 users found this review helpful