Reviewed: Nov. 22, 2011

Cut recipe in half. Roasted 1 large red pepper and 1 green pepper in the oven coated with olive oil at 375 for about 45 minutes. Used Better Than Bullion dissolved in 2 1/2 cups water. Followed the recipe otherwise, it is very, very good. Will make again.

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Reviewer:

Geo Utah

Cooking Level: Expert

Home Town: Salt Lake City, Utah, USA

Reviewed: Mar. 19, 2011

very good.

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Reviewer:

DarlisJ

Cooking Level: Expert

Home Town: Opheim, Montana, USA

Living In: Polson, Montana, USA

Reviewed: Feb. 27, 2010

I half a large jar of peppers that I wanted to use up and it just happened to be the same amount that was called for in this recipe. I didn't care for the potatoes in this and it didn't seem to have the wonderful red pepper flavor as in other red pepper soups I have had. I had to add more salt than I care for because of the blandness.

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Reviewer:

MAP

Cooking Level: Expert

Home Town: Vienna, Virginia, USA

Reviewed: Oct. 11, 2009

Thank you for this wonderful soup, I felt like I had presented a resturant quality soup. I did roast my own peppers as I had them on hand from my garden. Other than that I did not change anything.Thanks again for a great recipe. ~SanRo~

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Reviewer:

Sanro

Cooking Level: Intermediate

Home Town: West Liberty, Ohio, USA

Living In: Marysville, Ohio, USA

Reviewed: Jan. 14, 2009

Great soup! One of my personal favorites. Sometimes I roast my own red peppers but jarred peppers work quite well in a pinch. I added a little more garlic to suit my own taste as well. I make this soup and serve it at the tavern my wife and I own. It's a crowd favorite! Thanks for sharing this recipe.

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Reviewer:

Ed Felicetti

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: Willow Grove, Pennsylvania, USA

Reviewed: Sep. 16, 2008

Overall not a bad recipe...Yes, mild however I teamed it with pulled pork sandwiches and it was nice. First used the onions and garlic as called for, but then used 6 small red peppers fresh from the garden and potatoes with 6 cups chicken stock, no pears. Nice fresh flavor.

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Reviewer:

JOANNIE

Cooking Level: Expert

Home Town: Cold Spring, New York, USA

Living In: Cicero, New York, USA

Reviewed: Dec. 29, 2007

WHile not the strong taste, it went well with dinner guest. The teen crowd did not enjoy the soup, but adults found it OK. Not a bad soup with a large dinner as it is light enough in flavor.

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Reviewer:

Creighberhill

Reviewed: Oct. 11, 2007

I'm sorry, I don't like to leave a bad review, but this just lacked flavor. I almost tossed the batch, but then was able to salvage it with cumin, greek yogurt, and sweet corn kernals to make it into a southwestern-style soup. As written, my husband and I found this terribly bland.

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