Reviewed: Sep. 27, 2009

I made this exactly as the recipe said and it was really good. My husband does not like tomatoes or zucchini and really liked this soup.

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tracynjason

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Reviewed: Sep. 13, 2009

awesome loved the texture especially.

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busybaker

Cooking Level: Expert

Living In: Las Vegas, Nevada, USA

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Reviewed: Aug. 28, 2009

Did not like this soup at all. Found it tasteless and requiring very large amounts of salt to make it edible. The nutmeg was a jarring addition, not blending in to the remaining flavors of the soup.

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Ennay

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Reviewed: Aug. 23, 2009

Great recipe! The only things I did differently was that I used a hand blender to puree, doubled the spices (from the sugar to the hot sauce), then added a 1/2 c. of 2% milk at the end. EXCELLENT!! I'm saving this one to my recipe box. Thank you!

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DEBRALU

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Reviewed: Jan. 18, 2009

A taste of summer in the middle of winter... I followed the recipe exactly EXCEPT I added yellow squash in addition to the zucchini and slightly more of the seasonings and spices. Thinned it at the very end with a little milk as suggested. I only pureed it slightly to retain some chunks of texture and color. I enjoyed this and WILL be making it again.

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gapch1026

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Reviewed: Oct. 19, 2008

Loved it! I left out the hot sauce and just brought it to the table. Kids and parents ate it up! Added pasta and served it with dinner, but will definitely serve is as is tomorrow. I used two cans of tomatoes instead of fresh and it still tasted bright and fresh. This one is a keeper for us! Thanks.

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annlduffy

Cooking Level: Intermediate

Home Town: Roswell, Georgia, USA

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Reviewed: Sep. 10, 2008

This is wonderful! We loved the chunky consistency. I added some pasta and a little more Worcestershire sauce. Great with Texas cheese toast with basil pesto on top.

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April

Cooking Level: Intermediate

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Reviewed: Aug. 27, 2008

very yummy!

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antonia

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Reviewed: Jan. 19, 2007

This was really good.

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iq5203

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Reviewed: Jan. 24, 2006

This is an incredibly tasty soup, as good as any in restaurants. It was great to make a big pot of this when I was in college. I'd have lunch ready for me every day for a week. I love to give this to my friends who are just starting to cook as an easy tried and true recipe. One time I made this and I only had cucumbers in the house, so I used those instead of zucchini and they worked just as well. Thanks for the recipe!

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KARATEGIRL2001

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Reviewed: Nov. 28, 2005

i used two cans of seasoned diced tomatoes and added a little more hot sauce. delicious!

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MORABITO79

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Reviewed: Sep. 17, 2003

I agree that this is a great way to use up garden veges, however it had the look and texture of jarred baby food carrots (it was odd that it turned orange). I would recommend deseeding the zucchini because it had seeds in it that didn't puree. Although it didn't taste bad, but it wasn't "wow" either. Thanks anyway Beverly. ;)

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I'm nuts too...

Cooking Level: Intermediate

Living In: Carol Stream, Illinois, USA

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Reviewed: Sep. 5, 2002

Great way to use up those end-of-the-summer veggies. Have already made it twice - first time added some pasta to make it more of a meal, second time served it as an appetizer topped with fresh grated parmesan cheese. Delish! Used all the seasonings from the recipe, but increased them by quite a bit - was a teeny bit bland to start with.

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