Meet the Cook: "Delicious" and "filling" are the words friends I've served this soup to use to describe it. Alone, it makes for a tasty lunch...or you can have it with a sandwich or crackers. Like an even heartier soup? Simply cube some of your leftover cooked chicken or roast and add.
I've long enjoyed trying new recipes on my husband. He's a former agriculture minister of Saskatchewan...and my taste tester of 52 years! We have four grown sons and 11 grandchildren.
My husband doesn't care for traditional tomato soup, but he loves this rich, fresh-tasting version. It has an unexpected chicken-broth base and appealing chunks of tomatoes. It's an excellent first course and a great light lunch with a salad and garlic bread.
Here's a surefire chill chaser for Linda Parkhurst of Brooklyn, Michigan. “Even those who don’t like tomato soup love this winter treat,” she writes. “It’s awesome with the seasoned homemade oyster crackers.” Linda asked "Light & Tasty" magazine to lighten up the recipe for her. Find the delicious revamp in the Dec/Jan 2006 issue.
"Fresh herbs really make the difference in the flavor of this low-fat vegetarian soup," notes Lisa Blackwell from Henderson, North Carolina. "It tastes especially delicious when it's could out," she adds.
While creating this crowd-pleasing soup, I was trying to keep in mind a variety of textures, colors and flavors. Its sweet tomato base brims with chicken, broccoli, corn and a couple kinds of beans. It's especially tasty if you garnish it with shredded cheddar and crumbled bacon.
-Connie Johnson, Springfield, Missouri
There's garden-fresh flavor in every spoonful of this easy-to-make soup. I like it for a low-calorie lunch, along with a roll and fruit for dessert. It serves just two, so you don't end up with leftovers.
-Nancy Johnson, Laverne, Oklahoma
"We tasted soup a lot like this at a local restaurant," Marilyn Lee from Manhattan, Kansas happily reports. "When I came across a recipe that sounded similar, I made a few changes to create this version."