This "souped up" dish is my take on a traditional tomato soup. Fire-roasted tomatoes add a bit of heat and you can load it up with cheddar cheese, sour cream and bacon. — Cathy Hall, Lyndhurst, Virginia
Jane Ward's family often requests her sweet homemade tomato soup on cold winter days. "It's great with a sandwich and nearly as quick to fix as the canned variety." adds the Churchville, Maryland reader.
Your family is bound to dig in to this brimming bowl! The sensational soup packs lots of pleasing ingredients, and is extra fun to eat when you pipe on a sour cream snowflake. —Taste of Home Test Kitchen
In 1932, our junior high school cooking class teacher taught us a simple recipe starting with a can of tomato soup. As I was preparing tomato soup for lunch recently, I remembered those two additional ingredients. I had forgotten what a tasty difference the peanut butter and cheese make.
-Eleanor Stamen, Whitehall, Pennsylvania
Cumin, chili powder and cayenne pepper give Margaret Bailey's slow-cooked specialty its kick. "I serve bowls of it with crunchy tortilla strips that bake in no time," she writes from her Coffeeville, MIssissippi home. "Leftover soup freezes well for nights I don't feel like cooking."
A cookbook recipe called for ingredients I didn’t have on hand, so I improvised and came up with this. I often make it for friends at church, and I’ve shared the recipe many times.
-Jean Sullivan, Denver, Colorado
On a cool night, you'll warm up to bowls of this steaming soup shared by our home economists. It's brimming with good-tasting ingredients, including carrots, celery, tomatoes, pasta shells and leftover beef.
After bringing this six-ingredient soup to a teachers' function, I had so many requests for the recipe that it was published in the school newsletter. I serve the rich soup in mugs with a Caesar salad and crusty bread.—Sarah Perkins, Southlake, Texas