I made this soup after work today; I felt like a little more than just sandwiches, and I wasn't too tired to do it. It's one of those invaluable recipes which can be done fairly quickly, and are well worth the extra effort.
I do change it a bit, though. I don't tend to chop the veg very small - as a result, the carrots especially do not cook in 15 minutes. I simmer it for a half hour. I do not drain the canned tomatoes. There is so little extra juice in them, what for? Also, I don't usually have heavy cream in the house; I use whatever dairy I have, e.g., Lactaid 2% milk, fat-free sour cream - whatever! It's only 1/4 cup, after all. And I don't add the butter at the end - it isn't necessary.
It's very tasty - I was going to take a photo, but we ate it all up!
I've been on the search for a good tomato bisque, thanks for the link. I got a fabulous Mushroom/Madeira soup from either Food and Wine or Cooks...can't remember. It is divine though!
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