This is one of those recipes I make a lot – it’s quick, easy and tastes great. And its HOMEMADE soup, so000 much better than can stuff. If you’ve ever been to a Carrabba’s restaurant, you may have noticed this soup on their menu. They don’t make it very often anymore, at least not at my local restaurant, so I rely on my own version when I need a creamy tomato soup fix, with just a little bit of heat. If you like it even spicier then add a few more red pepper flakes and then taste again before adding in more. This is great served with grilled cheese or try topping with the goat cheese crisps from my gazpacho recipe.

A word of caution: know your audience before throwing in the crushed red pepper flakes. My workplace did a soup cook-off last fall to raise money for charity and sadly, this soup did not make the top 3. Most people told me it was “too spicy” . . . but another coworker was shocked that I didn’t win and a second coworker asked for the recipe and tells me how great it is every time she makes it for her family 🙂

This soup is even better (if that’s possible) when you sprinkle on some fresh parmesan cheese . . . or crumble in some gouda for tiny melty cheese balls of goodness.


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