Loved this recipe! Very quick and easy to make and quite filling. I added bell pepper to the vegetables that are sauteed (which I had diced up quite small), used rosemary for one of the seasonings, added just a splash of cream, and had to use onion powder since I didn't realize that I was out of onions. I did not use any of the other seasonings listed except a pinch of salt. Also, I used only one of the 28 ounce cans of tomato (I used diced) and then added one large fresh tomato, pureed to the sauteed vegetable. Threw in the last bit of spinach I had just to go ahead and use it. These are a lot of changes but I think it shows how versatile the soup can be if you stick with the base ingredients. I will definitely make this again and would consider using this as a pasta sauce.

Reviewed On: Oct. 18, 2011

These are quite good right out of the oven. I changed the recipe to suite my own tastes, which is why I didn't rate it 5 of 5 stars. I added about 2 cups of fresh spinach to the cooked bacon, along with about 1/2 cup of sauteed red onion. I did not add the butter, as previous readers suggested, and I used less than 1 pound of cheese, which was a mix of mild cheddar and colby jack. I also sprinkled in some paprika for color. Next time I would like to add more spices, use sausage instead of bacon, and add some other vegetables like sauteed tomato or zucchini. It's quite possible to make many variations of this recipe.

Reviewed On: Sep. 11, 2011

I used mostly fresh peaches but added in some fresh cherries as well and this was one of the best muffins ever. The texture was great and so was the flavor. The only change I made was only using half of the oil and the rest was natural unsweetened applesauce.

Reviewed On: Jul. 31, 2011