Really good! I especially appreciated the fact that the creaminess came from vegetables rather than a milk product. It results in a lower-calorie dish, which is great. I left the lid on for most of the cooking, as I wanted more volume in the final soup. I just used a potato masher to mash up most of the vegetables, given that I don't have a blender of any kind. I used low-salt V8 juice instead of tomato juice.
Absolutely delicious, easy and cheap. I recommend using an immersion blender if you have one, it's a lot easier than dumping the soup back and forth between your blender and pot. I also top this soup with some chopped peanuts as a garnish in addition to the green onions.
This is a fantastic soup and so easy to prepare. I made it as written, except for omitting the sugar. We didn't think it needed it. Thanks so much for posting.
I have had this soup in a restaurant and made it myself and it is delicious. I got the recipe from the Sundays at Moosewood book and I love to make it. I need to get the ingredients to make it again.
I cannot believe I have not reviewed this recipe. It has become a family favorite and I have made it more times than I can count. I love that it is creamy and dairy free as we have milk allergies in the family. It freezes well. I have also reduced it to a thick sauce and served it on noodles. Delicious! Thank you for a great recipe.
This was very good and made a very large batch. Served over rice. Will make again. Thank you for sharing!
This was a huge winner. I used cropped green onion for the garnish and it was amazing! Thank you so much for the recipe. :)
I have three Moosewood cookbooks (although no one in the house is a vegetarian) and HIGHLY recommend them to anyone who loves great food. I do not care for sweet potatoes at all so I was very surprised at how much I love this soup, and my future husband says it is tied for his all-time favorite soup (with my clam chowder, recipe not yet posted.) I recommend chunky peanut butter, and sprinkling chopped low-salt dry roasted peanuts on top along with the scallions or chives. Great served with naan or other flatbread -- no meat needed.
I used to make this at a restaurant I cooked at in a past life; I've made it for years since, All in all I've probably made it hundreds of times. It is, by far, my favorite soup and always sold very well. We always used Frank's Red hot sauce instead of cayenne pepper. It adds a spicy tomato-y flavor plus it adds extra liquid and isn't overpowering in the heat department. I made it tonight, but was too lazy to blend it. I tried using a potato masher after it cooked a while. It was good, but really is best blended.