Wonderful! I was a little worried it would be bland, because I do love my spices and heat, but it was just lovely as written (though nearly anything can benefit from a bit of sriracha!). One thing to plan for is using way more liquid than called for - so perhaps buy some extra stock and an extra can of tomato sauce. The red wine really gave a subtle but necessary depth of flavor, so I recommend using it. This is the first veggie soup I've ever made, and it made my day! Thanks for sharing what will become my go-to cold-weather soup!

Just okay...I was excited about the recipe, unfortunately the 10 and 8yo kids weren't as fond of it. I cut the potatoes into quarters and boiled for 15 mins before roasting, to lessen the oven time, since I was doing steaks in the oven simultaneously. I guess we'll keep looking; don't "not" try this because of my review; it's good to see what your own palate likes and dislikes. Thanks for the post!

Ahh, this recipe was SO close...but not quite as is. I'm trying to follow recipes exactly as written because I've recently had some bad luck while tinkering...but, now I think I'm going to go back to tinkering, lol. This is WAY richer than the boxed mix...but I don't think that's a good thing. I had to double the recipe for my family of 4...but I SO should not have doubled the egg yolk. It honestly tastes like egg custard. And even though I followed the reviews exactly to temper the eggs by whisking while adding them, there were some weird white pieces...but that might have been cornstarch. Also, why 15 minutes of cooking time afterwards? I'm trying 8-10 next...way too thick. And why butter? Useless. Still giving 4 stars b/c this recipes has plenty of potential...without the butter, with one less egg yolk for a doubled recipe, a TB of vanilla( I used abput 2 ts but still, it was total egg domination), less cooking time. I would make sure the cornstarch are two SCANT tablespoons too. Oh, and I used 2 TB of sugar for my doubled recipe...perfectly sweet enough. I will SO try this again.