Delicious and light. I forgot the dill (!) and the dish was still gorgeous and tasty. Definitely added to my list of dependable recipes.

Reviewed On: Jul. 19, 2007

Roated veggies as dippers is a fabulous idea and worked really well. But this dip recipe is not very good at all - no flavour, looks vaguely pink... I suggest serving the veggies with your own favourite dip, maybe a ranch or onion style.

Reviewed On: Dec. 11, 2006

Yum! This is far beyond "tomato soup" as other posters have been calling it. The red pepper flavour really comes through. I followed the original recipe with only a few changes. I roasted 4.5 peppers and only used 3.5 tomatoes. Also roasted a whole head of garlic and tossed that into the soup with the peppers. Blended everything with an immersion blender. I highly recommend extra peppers in this dish because otherwise it might be just plain old tomato soup. The cayenne gives it a nice kick. We ate this gorgeous soup with hot cornbread and butter. Will definitely make this again.

Reviewed On: Dec. 7, 2006