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Excellent recipe, though not quite Carrabba's (most notable difference: it was missing the heat.) I cut back the heavy cream by half, skipped the sugar, and most importantly... added a healthy dose of crushed red pepper. With those modifications, my friends thought it was remarkably close to Carrabba's version. The soup is very easy to make, and I'd recommend this recipe to anyone.
While not exactly like Carrabba's, this is REALLY good. I did make a few modifications - I used only 2 cans of tomatoes, 1 cup of chicken stock and 1/2 cup of cream - no sugar and a fresh, finely diced clove of raw garlic stirred in the soup at the last minute before serving, for another layer of flavor. I will definitely be making this again!
I loved the Carrabba's soup so much that I started looking for a copycat recipe while still st the restaurant. I've made this recipe about 4 times now, and it's so good that I don't even remember what the Carrabba's version tastes like. I don't use the sugar, but I follow the rest of the recipe exactly. This is absolutely delicious and make a great meal with a piece of garlic bread.