This recipe is a great way to use the harvest of fall. The rich, velvety soup makes a special first course, and the flavors of root vegetables really shine with a subtle sweetness from apple.Denice Hageli, Elmhurst, Illinois
"When some friends stopped by unexpectedly, my husband, Phil, came up with this fast-to-fix soup that tastes homemade," shares JoAnn Gunio of Franklin, North Carolina. "Two easy ingredients give canned soup just the right amount of zip."
My family really enjoys this soup when we make it from our garden tomatoes. When those tomatoes are plentiful, I make a big batch (without mayonnaise) and freeze it. Then we can enjoy it even after the garden is gone for the season.