Reviewed: May 27, 2012

Im not a soup person but live this so much. I have made it a few times with this recipe and its just as delicious if you use regular cream that you would but in your coffee and then a tablespoon or cream cheese for every rep pepper you use. Soooo good.

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Reviewer:

Jaclyn Reid

Reviewed: May 20, 2012

NEEDS salt, used half and half instead of heavy cream.

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Reviewer:

Phoebe

Cooking Level: Expert

Living In: Vancouver, British Columbia, Canada

Reviewed: May 19, 2012

I have to admit, I'm new enough to have never heard of red pepper soups, but indeed, the recipe is simple and easy to execute, and completely delicious. The only addition I made were a few chunks of ham, mostly for sweetness and substance. It came out amazingly well.

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PC Guy

Cooking Level: Intermediate

Home Town: Washington, Pennsylvania, USA

Reviewed: May 18, 2012

I've been making this wonderful soup for years and everytime I eat it I feel I'm drinking pure vitamins! I strain the soup after I blend it just to get a nice silky soup.

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julie17

Home Town: Calgary, Alberta, Canada

Reviewed: May 18, 2012

Outstanding soup, hot or cold. I always roast the peppers and add the skins to the blender for that smokey taste. When I serve it cold, I added a dollop of sour cream or plain yogurt in the center of the bowl and then arrange thin strips of cucumber and sweet yellow peppers and diced celery to form a little 'nest', giving it eye appeal and a little crunch. I would omit those toppings when serving hot. Also, rather than the heavy cream, oy, I used regular coffee mate for almost no calories and a great creamy texture, and it was still delicious. I did use the butter, but every little bit helps. Thanks, Judi!

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Reviewer:

PSKITTY

Reviewed: Apr. 24, 2012

I'm trying to stay away from dairy so I used olive oil instead of butter and didn't add the cream. I'm sure that's delicious but the soup was awesome without it. I also didn't strain it just blended a little longer. Big hit with a family who thinks they don't like peppers, and so easy!

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Reviewer:

Kim

Reviewed: Feb. 26, 2012

Much like others I roasted the red peppers and added a touch of salt. I also used Soya Silk instead of the heavy cream to make it a little more calorie friendly. The consistency might be a bit runnier but the taste is awesome. Great easy soup to make.

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Reviewer:

TBrick

Reviewed: Feb. 20, 2012

This is a good soup base. I cooked little mini ground beef balls to add to this, because I have a meat loving husband. I decided to use ground beef because of the stuffed peppers concept. I only used salt and pepper in them before browning. I added a pinch of cumin and paprika to taste. Careful with the cumin will take over the flavor before you know it. Next time I will add some cooked potato chunks. Definitely will roast and take the skins off the peppers before making this soup again.

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Reviewer:

Seeker

Cooking Level: Expert

Reviewed: Feb. 18, 2012

So So Delicious - and low-carb/low-cal. We made a double batch and took this in our lunches for a few days. Made the recipe as stated, but sprinkled some cayenne in my portion to add a little kick. Thanks for a wonderful recipe, Judi!

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Reviewer:

Elizabeth

Reviewed: Feb. 9, 2012

Easy and Delicious! This soup is a snap if you have an immersion/hand-held blender. I blend the peppers/onions/garlic together before adding the chicken stock, and then again after to make it as smooth as possible. Didn't need to strain. Used a red onion, a bit more heavy cream and added a dash of dill. Served with seasoned croutons. Excellent warm-up soup on a cold winter day! Wished I'd made more though! Really only makes enough for 1 bowl for each of the 5 stated servings.

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