The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Oct. 20, 2008
I have several red pepper soup recipes, although I have not tried this one. I have one suggestion. Puree the peppers and tomatoes with about 2 cups of broth before cooking. Then, add the remainder of the broth and cook. I like to add a little Old Bay seasoning and taste as I go. I'd also skip the cream and add a 1/2 teaspoon of coffee creamer to each bowl. Stir and serve.
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Cooking Level: Expert

Home Town: Hamburg, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Oct. 17, 2008
everybody in my family loved this soup! I did it almost exactly like the recipe said, the only thing being that I substituted basil for the bay leaf and added alot more cayenne pepper than called for. I also meated it up with some grilled chicken chunks, but I don't think I'll do that again - the soup alone is awesome
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Oct. 16, 2008
I found this recipe when trying to find something new to use up ALL my peppers from my CSA box. This is a keeper! My husband and I both loved it. The only thing I added was a 1/4 tsp of cayenne pepper. Delicious!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Oct. 12, 2008
Fantastic - just 1 tip and 1 suggestion: roast red peppers whole on a foil wrapped pan for 40 min at 450 degrees - till skin is blackened, then, put them in thick ziplock bags for 15 min or so and the skin will fall right off. I did not need to strain the soup by removing the skin and it added a lot of flavor and thickness
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Aug. 6, 2008
Simple, tasty and inexpensive. Great soup! I highly recommend following other reviewer's suggestions of : pureeing with an immersion blender (no straining) and also, to add just a touch of cayenne if you like a bit of kick. Fantastic soup..Thanks for posting the recipe!
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Cooking Level: Intermediate

Home Town: Canandaigua, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jul. 15, 2008
This was really good. I would definitly recommend using an immersion blender, though.
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Cooking Level: Intermediate

Living In: Marquette, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jul. 4, 2008
My first experience with Red Pepper Soup was at a restaurant and it was so very delicious. My good fortune when this recipe appeared. A very basic, easy recipe (and I am not much of a cook). I was not disappointed. As is, it does lack flavor. The reviews helped but I chose to add Paprika instead of something hotter. It was good but still a little bland. Next time, I will try Coriander or Thyme as others suggested and see what happens. For a basic recipe, this is defintely a keeper.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.6 star rating.
Reviewed: Jun. 27, 2008
I'm sorry to say this wasn't that great. My husband wouldn't eat it at all. :( I followed the recipe exactly, but just wasn't all that impressed.
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Cooking Level: Intermediate

Home Town: Carlsbad, California, USA
Living In: Juneau, Alaska, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Jun. 24, 2008
This was a great dish. I followed others advice and roasted the peppers, and added some cayenne pepper. I thought it still turned out a little sweet for a soup, but the in-laws LOVED it! It has a good taste, looks great, and comes off as a gourmet dish.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jun. 22, 2008
This is a quick and easy go to recipe. I've spiced it up with lump crab meat and crawfish.
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Cooking Level: Expert

Living In: Houston, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Jun. 2, 2008
Mmmmm.... so easy and so good!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Apr. 9, 2008
My friend and I gobbled up this soup to the last drop. I roasted the peppers first. I used more garlic cloves. I added a 1/4 tsp cayenne with the pepper because it needed a bit of zip. And I used 1% milk (the only kind I keep) instead of the cream. Whatever soup was left over I used as a sauce over some leftover veggie lasagna - fantastic! A very versatile soup that can double as pasta sauce.
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Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Feb. 17, 2008
This is a do again. I had company & they thought it was fabulous. Grated cheese on top is a good addition also. I used extra old. Delicious!!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Feb. 1, 2008
Great starter soups for red peppers...can be used as a base to add to other things. I didn't use the cream and still found it to turn out creamy without it, good for those watching their weight!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jan. 30, 2008
I'm giving this 5 stars because the extremely fussy Mr P absolutely loved it and has already requested it again at the weekend. However, I did make a fair few changes; used olive oil not butter, upped the garlic, added chopped chorizo, added red pepper flakes & added a jar of roasted red peppers (simply didn't have time to roast fresh ones myself). Oh, and I didn't strain the puree - no need that I could see. End result was utterly yummy - whole pot got finished between 2 people (and I only had half a bowl...). Thanks very much for the recipe.
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Home Town: Sherborne, Dorset, England, U.K.

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jan. 26, 2008
Awesome, easy to make soup. I roasted my red peppers for a little over an hour beforehand. I sauteed the onions and garlic and slightly burnt them, added the red peppers, and then chicken broth. I pureed it in my blender and heated it back up and added milk and voila! Delicious. No need for extra spices or anything. Yum.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jan. 19, 2008
This is delicious! Versatile! Impressive! Beautiful! I did change it a bit based on other reviews and my personal preferences, making it a bit simpler...I baked the peppers in the oven until the skins were black, let them cool, peeled the skins. Threw them in a pot with the broth, seasonings, simmered for 30 minutes. Let cool, whisked in blender. Returned to pot, added cream. I wanted a very simple, fresh taste, so I used garlic and onion powders. I also added a touch of ground CORIANDER and honey. This was divine and will definitely be served at my next summer party! The versatile part was the remainder of the soup, which I altered for husband-I added cooked ground apple sausage, sauteed with diced onions- equally wonderful! We had it with sourdough bread-woooooow! He loved it, which is a surprise b/c he is not a big fan of red peppers. This is not the quickest "slap something together" recipe, but if you're in the mood to make something rewarding, healthy, delicious and lovely, this is it. This is a soup that will stay in my recipe box ALWAYS!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jan. 16, 2008
THANK YOU for the excellent recipe. I added Cayenne and roasted the peppers.
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Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA
Living In: Cincinnati, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jan. 15, 2008
4 out of 5 people in my family, including the 5 year old, LOVED it! I used two red, one yellow and 3/4 of an orange bell pepper. I added a handful of chopped carrots and about a 1/2 cup of chopped mushrooms. To boost the heart-healthy factor, I added 3 TBSP of ground flax and substituted the heavy cream with 1/4 cup each of plain fat free yogurt and fat free half-n-half (let come to room temp before adding to soup). I also used a hand-held immersion blender to produce a silky smooth soup. I'll absolutely be making this one again!
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The reviewer gave this recipe 2 stars. This recipe averages a 4.6 star rating.
Reviewed: Dec. 20, 2007
Just did not like this one. Sorry.
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Cooking Level: Expert

Home Town: Pelly, Saskatchewan, Canada
Living In: Edmonton, Alberta, Canada

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