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

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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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Ed Felicetti

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: Willow Grove, Pennsylvania, USA

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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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JOANNIE

Cooking Level: Expert

Home Town: Cold Spring, New York, USA

Living In: Cicero, New York, USA

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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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Creighberhill

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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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