Reviewed: Oct. 11, 2009

I really enjoyed this soup! I didn't bother peeling the tomatoes, and I also added about half of a green pepper when I sautéed the onions and carrots. I also added two cloves of minced garlic. I would probably omit the dill next time. It seemed unnecessary to me.

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Veggie

Cooking Level: Intermediate

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Reviewed: Sep. 2, 2009

Even my family, who all think that I eat only "weird, mushy vegetarian food" devoured this soup and asked for seconds!

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mamacook

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Reviewed: Jun. 29, 2009

very good

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kaio322

Cooking Level: Professional

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Reviewed: Jun. 5, 2009

I've made this recipe dozens of times. It was a family staple. The key to making this an excellent soup is the broth - chicken broth just yields an inferior product in this case. I buy Pacific organic vegetable broth. The soup ends up really flavorful. The dill is amazing in it.

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rajahdeux

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Reviewed: May 23, 2009

This was just ok. I was expecting more of a tomato flavor, but this tasted more like chicken broth with carrots. It was rather bland and I wanted a bolder flavor.

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elizabeth

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Reviewed: Feb. 7, 2009

My husband ate it, but I don't think he really cared for it, I don't think I will try this again. Since I didn't get a great response from him I didn't try it.

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Shonda

Cooking Level: Intermediate

Home Town: Grapevine, Texas, USA

Living In: Rockwall, Texas, USA

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Reviewed: Nov. 3, 2008

I made this once the way the recipe said to do it, I didn't love it. but I didn't hate it either. The 2nd time a made it I made it without the carrots. It was much smoother, and silkier. Try it!

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dante

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Reviewed: Mar. 1, 2008

I grow both yellow and roma tomatoes in my garden every summer and so when i came across this recipe i had to try it. I could eat this everyday in the summer with the fresh tomatoes - it's outstanding, wouldn't change a thing!! It's so pretty and colorful and yellow tomatoes are less acidic than reds, so make sure you use the yellow with the romas.

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