Tomato Soup with Parmesan Toast

  • jrst312 Posted: 02/25/09
    Worthy of a Special Occasion

    Great recipe. The only change that I made was that I stirred in 2 tablespoons of heavy cream at the end--yum! I served with mozzarella pesto paninis. Did not make parmesan toasts.

  • lknoll10 Posted: 03/11/09
    Worthy of a Special Occasion

    This soup was easy enough to make, but it had way too much onions and garlic. My family and I didn't like the taste very much.

  • hyenth Posted: 09/18/09
    Worthy of a Special Occasion

    I really liked this dish, even though I didn't have my immersion blender or a regular blender. I substituted shallots for the fennel because I didn't have any fennel and used dried thyme instead of fresh for the same reason. I will definitely make this again either the same way and just use my immersion blender or use fresh thyme and fennel. It's a simple delicious soup.

  • HannahSC Posted: 11/22/11
    Worthy of a Special Occasion

    I also added a little cream (actually coconut milk) at the very end and I have to say, this is my favorite tomato soup recipe that I have had or made. It blows canned tomato soup out of the water. I served mine with muenster cheese toasts and it was a hit at my most recent dinner party.

  • kitchenrat Posted: 01/25/13
    Worthy of a Special Occasion

    i added extra garlic..used just one fennel bulb..one one onion..two cans vegie broth and one can CRUSHED tomatoes...no salt and pepper..no thyme..it was very good. great for the vegan program that i am on right now.

  • ra2636 Posted: 02/11/13
    Worthy of a Special Occasion

    Best homemade soup I have tasted in a long time. Made for a work function and co-workers were asking for the recipe. It tasted even better a week later after all of the flavours had a chance to expand more.

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