Provencal Tomato and Basil Soup

New York Times - Recipes

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Source URL: topics.nytimes.com/topics/reference/timestopics/subjects/r/recipes/index.html

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Course: Soups and Stews

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1 reviews, average rating 3.0 / 5

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jenncc

9 years ago

★ ★ ★ ★ ★ 3/5

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This was very tasty with tweaks recommended by reviewers. I added less water (about 2 3/4 cups) and skipped the rice altogether. Used 6 cloves garlic, added some red pepper flakes and a good pinch of dried oregano.

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