Total TimePrep/Total Time: 30 min.
Makes8 servings (about 2 quarts)
I made this tonight! I also chopped up an onion with the other veggies.. it just feels wrong to cook without onions. I sautéed the veggies A little bit with olive oil and Epicure rosemary garlic seasoning. Then added in chicken broth instead of the water. To finish I added in some buffalo hot sauce.... so good! I will be making this again. Thanks for the recipe.
I just made this soup and it is absolutely delicious. Made one change, used vegetable broth instead of water to cook the vegetables. It was so good I subscribed to the magazine.
Just made this tasty soup with the addition of dijon mustard and a small potato - very satisfying with warm crusty bread.
Everyone who has had this, enjoys it.
This recipe is a place to start. Hard to imagine how boring it would be as written. We roasted the vegetables. Added sauteed onion and a list of seasonings; onion powder, basil, marjoram, white pepper, paprika and made it a little thicker and it was very good.
This is absolutely my favorite. Kids think it's bland but I love it!! I did add the hot sauce and put more in than required. So good.
Liz, I made it last night and used almond milk. My husband loved it.
I am eating leftover soup and just realized what`s missing. It needs a pinch of dry mustard!
Has anyone tried this with a milk substitute like almond milk. I love creamy soups but family can have milk
I’m glad I read the review of course I used what everyone before me did I sautéed onion, garlic, Serrano pepper, carrots and cauliflower then I added the liquids. Tasted fantastic.