Reviewed: Sep. 20, 2011

Really 4 1/2 stars but I rounded up. It was a delicious way to use my garden vegetables! My husband also enjoyed it. I will make it again. I did the following: -Added a can of great northern beans when I pureed the soup to add some fiber and protein. Next time I will make it kidney beans to try and preserve the deep red color of the soup. -added chili powder and red pepper flakes instead of the chili because It was what I had on hand. -used 10 medium tomatoes instead of 8 large. -used chicken broth instead of vegetable. -added extra garlic and left out the tarragon and dill because I didn't have any. -I served it with cheese, garlic toast, and sour cream (a must!) I froze the leftovers (there weren't many) in single serve portions to heat up in the microwave and eat during cooler weather.

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Reviewer:

melodies

Reviewed: Jul. 29, 2011

The tomato's turned out grainy rather than smooth. The flavor profile wasn't what my family expected and it didn't get eaten.

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1 user found this review helpful

Reviewer:

EllieCSA

Reviewed: Nov. 13, 2010

I did change a couple of things, not ingredients but the method of getting there. We have a farm and sell at the local Farmer's Market so everthing is super fresh. I peeled my tomatoes and did NOT core them. I put the zucchini, tomatoes, garlic, onion and chili pepper in a roasting pan(covered in olive oil ) and roasted at 425 for about an hour turning them a couple of times. Roasted veggies are so much more flavorful. When they were done I transfered them to the food processor and pureed. I then put them in my "soup pot" on the stove and added my herbs. I added the vegetable broth not using as much as the recipe called for. This is a wonderful fresh soup that can be served rustic or very elegant to guests. Thanks to Susandon for posting!

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Reviewer:

Fay Huebner

Cooking Level: Expert

Reviewed: Aug. 14, 2010

I added 2 celery stalks with the onion. Mine was very loose and watery, so during the last 10 minutes, I added a cup of evaporated milk and two cups of cooked rice to thicken it. Before serving I sprinkled some fresh chopped basil leaves on top, and we passed parmesan cheese at the table. This was easy and good.

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5 users found this review helpful

Reviewer:

Pattipoopidoo

Reviewed: Nov. 9, 2009

I personally couldn't try...the smell made me sick to my stomach.....but my brother-in-law sort of liked it, but that was it.

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Reviewer:

hmb812001

Cooking Level: Expert

Home Town: West Warwick, Rhode Island, USA

Living In: Center Barnstead, New Hampshire, USA

Reviewed: Sep. 9, 2009

Vegies came from my husbands garden, thank you hun. Spicy banana peppers, green peppers,zucchini, and tomato's. I'm not a vegie lover-this was great. I added more tomato's than called for...Enjoy warm spicy refreshing soup with salty crisp crackers garnishing with banana peppers...no seeds//no tarragon

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Reviewer:

Nancy'sKitchen

Reviewed: Aug. 9, 2009

The base of the soup is a good idea. Definitely add zucchini in the end. I added pink beans along with a can of garbanzo beans for more substance. Also added a lot more garlic. I think this recipe called for way too much tarragon however. A little tweaking made it better.

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4 users found this review helpful

Reviewer:

michelle15

Cooking Level: Intermediate

Living In: Berwyn, Illinois, USA

Reviewed: Jul. 9, 2009

Sorry, we just couldn't eat it. I must not like tarragon at all.

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Reviewer:

Modern Day Nomad

Cooking Level: Intermediate

Home Town: Westminster, Maryland, USA

Living In: Cincinnati, Ohio, USA

Reviewed: Jun. 14, 2009

This was a great soup!I added more tomatoes than called out for and I also added chicken. My family loved it!

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Reviewer:

Tbrimsky

Reviewed: May 5, 2009

Fabulous soup. I made a few changes...adding another 4 tomatoes, a large glass of white wine and used three small red (hot) chilies as I like spicy food. I served it to friends and they went mad over it! With fresh bread it was unbeatable!

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