Provencal Tomato and Basil Soup

Page: https://cooking.nytimes.com/recipes/1014097-provencal-tomato-and-basil-soup

| Course Type: Soups and Stews

(1 review)

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Recipe Reviews

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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