I have made this perfect soup a couple of times. First time, straight as the recipie calls-and trust me, it is fabulous that way. I did want a little meat and veggies in it this last time that I made it. I started by roasting all of my tomatoes (slice in half length-wise and set on pan cut side up. drizzle with olive oil and sprinkle with salt), a red bell pepper and 5 cloves of garlic. Broil for about 15 minutes or until the skin is darkened, place the red bell in a paper bag for about 10-15 minutes and the skin will fall off. I ground up some sausage in a skillet put it in the slow cooker. Then I cooked an onion, and finely chopped green cabbage in the sausage drippings. I pured the veggies with the tomatoes and added them to my slow cooker. Also, I used V8 juice instead of tomato juice because I was going with the "veggie" them. I always use the heavy cream, mostly because it tastes so amazing. Once again, it turned out great! I serve this with a loaf of french bread sliced length-wise. Spread with a good pesto sauce on both open faces. Lay with sliced tomatoes and then sprinkle with mozzerella. Broil on low. Hope this helps :)
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