I LOVE this soup and have been making it for about 20 years now. Every where I've taken it and everyone who's tasted it has raved about it. I make a few minor changes that you might like too. I use corn instead of carrots; chicken broth instead of beef - the flavor of the beef broth is too strong for me. I don't like wine in cooking (or at all) so I sub extra chicken broth for the wine) and I don't peel the tomatoes, just seed and dice. I serve it with a little grated cheddar cheese over the top and garlic bread on the side. Garlic bread - roast a head of garlic with a tablespoon of olive oil, sprinkle a little seasoning, bake for 45 min. Squeeze into 1 stick of butter (Smart Balance - gotta cut back somewhere! LOL!) and add a little fresh finely chopped garlic and spread on french bread, then sprinkle with a tiny bit of garlic powder and a teeny tiny bit of salt and maybe a little paprika and bake @ 350 until golden and crusty.
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I LOVE this soup and have been making it for about 20 years now. Every where I've taken it...