I made this last week and I would have to say it is 3 1/2 to 4 stars. I made it the night before for a weeknight supper. My kids (ages 6 and 4) complained about it at first (I think because of the color) but they ate most of their big bowls on Thursday and they each had a small cup on Saturday as well. I think the flavored improved as it sat in the fridge. When I was a kid my mom made the most amazing pea soup with leftover ham bones and chunks of ham. I've been a vegetarian for many years now and I miss the full, hearty flavor of that pea soup. I've made pea soups in the past with different herbs, such as thyme and oregano and I never really thought they did the trick. I had my doubts about the basil, but it works quite well. My husband thought it was a very good soup. I will say the tofu does add a bit of a grainy appearance to the whole thing and might cut the pea taste just a little. I don't know if I prefer it over straight-up pea soup, but I would imagine the nutritional content of this soup can't be beat. I must confess I used a very good quality cold-pressed olive oil in greater quantities than called for in the recipe! I'm pretty sure I'll be making this again.
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