This is a great tasting soup, rich and creamy with a tangy goats cheese to balance out your taste sensation! If you want to you can use vegetable stock to make a vegetarian version.
Holy smokes, this one's a winner! I made a few changes -- used water instead of chicken broth, added a tablespoon of chopped fresh rosemary, and added a clove of pressed garlic just before serving. I used half and half instead of cream, but it was still deliciously rich. I can't wait to serve this one to company! - 03 Sep 2002 (Review from Allrecipes USA and Canada)
The second time I made this was Sept. 11. I wanted something comforting and we had a bounty of eggplant and tomatoes in our garden. My husband was a manager of a 5 star restaurant, and he says it's better than the soup his celebrated chef made. I served it in italian bread bowls which is also available on allrecipe.com - 01 Nov 2001 (Review from Allrecipes USA and Canada)
This was the tastiest soup I've ever made!! I ended up using milk instead of cream because I didn't have any on hand, and it still came out great. The garlic is mild but you can still taste it! - 24 Oct 2001 (Review from Allrecipes USA and Canada)