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    You are in: Home / Recipes / Provence Tomato Soup Recipe
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    Provence Tomato Soup

    Average Rating:

    6 Total Reviews

    Showing 1-6 of 6

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    • on April 15, 2010

      Very, very nice tasting soup, even if I did make one addition & one change ~ I added a bit of baking soda to cut the acidic tomato ingredient, & I used just a dash of the cayenne pepper rather than the listed amount! Thanks for a nice soup recipe that I'll be making again! [Made & reviewed for one of my adoptees in the current Pick A Chef event]

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    • on September 09, 2009

      First, the substitutions: crushed tomatoes blitzed with a stick blender instead of puree; real garlic and a pinch of salt instead of garlic salt; chicken bouillon (half the amount) instead of vegetable bouillon. Now, the review: even that tiny amount of cayenne overwhelmed many of the other flavors, except the acid in the tomatoes. I added two teaspoons of sugar and a teaspoon of very good balsamic vinegar to compensate. I found the lavender flavor from the herbes de provence rather strange, and didn't care for it. This was okay, but not my favorite tomato soup recipe, by far. Made for PAC Fall 2009.

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    • on April 12, 2009

      Spring PAC 2009: Delicious and easy to make!! I love the flavor that the Herbs de provence add to this!

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    • on October 25, 2012

      Wow! Adult tomato soup! Made as written, but would cut cayenne (or leave out) next time. Loved the herbes de Provence and never would have thought of using those old parmesan rinds I always throw away to flavor soup. Will throw them in the freezer from now on for this use. I added a sprinkle of parmesan to the soup when serving. Had this with a grilled cheese sandwich for an adult version of the old comfort food. Made for Fall 2012 PAC game.

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    • on July 29, 2012

      Terrific! I liked the kick of the cayenne and was happily surprised by how rich this soup tasted. I used garlic powder instead of garlic salt because the tomato sauce was salty enough. Also, I used a nice beef broth instead of the water and veggie bouillon. Made for my fellow Chef Gone Wild for ZWT8. Thanks Tea Girl! :)

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    • on February 23, 2009

      I wanted something light tonight to eat and chose this soup. I knew I would like this soup from reading the ingredient list and the taste was right on. It is a perfect soup to have with grilled sandwich or with salad and grilled toast. Did not have tomato puree and used half stewed tomatoes and tomato sauce. Also did not have vegetable stock and left it out and used fresh garlic in place of garlic salt. What makes this soup different from other tomato soup is the inclusion of generous amount of herbes de provence and parmesan cheese. I also added a bit of sugar to counteract some of the acidity from canned tomato sauce and stewed tomatoes. Although this soup is ultra simple to make, it yields a wonderful result with simple ingredients. Thank you Tea Girl for sharing this recipe with us.

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    Nutritional Facts for Provence Tomato Soup

    Serving Size: 1 (265 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 63.9
     
    Calories from Fat 12
    19%
    Total Fat 1.4 g
    2%
    Saturated Fat 0.2 g
    1%
    Cholesterol 0.0 mg
    0%
    Sodium 39.4 mg
    1%
    Total Carbohydrate 12.7 g
    4%
    Dietary Fiber 2.6 g
    10%
    Sugars 6.6 g
    26%
    Protein 2.2 g
    4%

    The following items or measurements are not included:

    vegetable bouillon granules

    herbes de provence

    parmesan rind

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