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|Calories60Calories from Fat20|
|% DAILY VALUE|
|Calories from Fat20|
|% DAILY VALUE|
YumChef a year ago
I followed the recipe exactly and my fiancé said it was in the top three dishes I made for her out of 120 or so. The flavors are amazing. What a great recipe! I highly recommend this soup!
marisabel p. 2 years ago
amazing! new sunday fav. i did not have celery but everything ekse was as per the recipe
chef m. 4 years ago
I made this soup using it as a guideline. I used two cans of diced tomatoes and one 32oz tomato sauce. I did not use butter, carrots, parsley or basil leaves but did use celery, onions and 2 bay leaves. I only used half of the 32oz chicken broth for flavoring and used non fat yogurt instead of sour cream. Yeah, I know, my recipe is way off the original but it turned out creamy and delicious and is a little more fat free. I served the soup with parmesan cheese and croutons... mmmmmmm.
Janet K. 4 years ago
This is a delicious recipe! Due to what I had on hand, I made a couple of substitutions. I had some "cream of celery" clean/organic in a box available which I substituted for the chicken/vegetable broth. I eliminated the celery because it was in the celery soup. I added the bay leaves and sprinkled two kinds of basil, some highly charged cayenne, as well as some nuts: raw almonds (soaked) and roasted cashews, chopped. I used organic tomato sauce instead of fresh tomatoes as that is what I had. It still had a nice fresh tomato-y taste. Also, what is the point of using "low fat" sour cream? I used a high quality, organic cultured whole milk sour cream and it was just delicious! You cannot substitute low fat weird alternative ingredients and come out with the same results. Cut fats somewhere else is my motto. I used the hand blender (the most useful of all kitchen appliances besides a chef knife, IMHO, to blend soup. Looking forward to it being even more delicious tomorrow after all the flavors have made friends!