Very delicious! I made it twice in one week. It’s so easy and quick to make it! It will be going into my recipe book.

Pretty good! Made my own version but used the base recipe.

I made this for dinner last night (and lunch today). I've been cooking vegan/vegetarian the majority of the time lately, while my husband is still a big meat-lover--but we both enjoyed this soup and agreed it will be in rotation again in our kitchen! I did make a few changes though... I added a red bell pepper, and used plain water since I did not have any broth on hand. I also didn't have any rosemary, but I sprinkled in some general Italian seasoning mix and a bit of ground sage along with the sea salt, black pepper and cayenne pepper. When I made my pot I cut the recipe in half (using the tool here on yummly to change the measurements), but I used twice the amount of tomato paste. I used dry white beans that I soaked the night before, and boiled them while I chopped my tomatoes and bell pepper and had the garlic and onions heating in the oil. I thought about adding a stalk of celery but never ended up doing so; I think I might add that next time, and an extra clove of garlic too, just because I really like garlic. Hubby brought home some bread with flax and sunflower seeds that was lovely with this soup. I have always loved tomato soup, but this is a great way to have it, with some extra nutrition and flavor. I definitely want to make this again at some point!