The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Sep. 26, 2007
I liked the simplicity of this recipe, but after reading the reviews I decided to make a few changes. I changed the butter to a pat of butter, the rest olive oil, I used nine very large, ripe, meaty red peppers, roasted and peeled the peppers (and added one chipotle pepper). I used 24 oz of chicken and 16 oz. veg broth (Kitchen Basics brand) and added salt. Didn't sieve. Great results but I should have added another onion. Also, next time I think I would try adding a large pureed potato instead of the cream. The cream changed the color of the soup from a gorgeous red to a less-than-gorgeous orange. Tip: cook the vegetables, puree them, them put the puree in a kettle and add the broth--why puree hot broth?
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Sep. 3, 2007
Made this tonight for the first time. It is FABULOUS! Glad I read the reviews first. I used red, orange and yellow peppers and I didn't strain it after blending. I will definitely make this again as a first course for company dinner.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Jul. 17, 2007
Pretty goood
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: May 18, 2007
Tasty but time consuming! Changes: * left garlic cloves whole * sauteed onions and garlic in olive oil in stead of butter while i broiled then peeled bell peppers * 6 colorful bell peppers, cut into strips * one chicken bullion cube dissolved in 2 cups hot water It tasted really good before i added nonfat dry milk, black pepper, and a dab of sour cream. Don't bother with the spices or dairy-- it's delicious plain! And I'm the kind of person who likes spicy food.
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Cooking Level: Intermediate

Home Town: Palo Alto, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: May 17, 2007
Very bland soup to me. I don't think it had enough red pepper flavor. I'm willing to try this recipe again but I will double the amount of peppers. I did do it a little different than recipe though. I actually roasted the peppers first and at the end of the dish I added crab. Only after adding another pepper (I had one extra on hand), SALT, cayenne pepper, rosemary and more black pepper did I think it was ok. I only wish I had more bell peppers. I gave this four stars because it has potential, but as is it only merits two or three stars.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: May 14, 2007
This is fantastic. I am planting extra red peppers this year just for this.
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Cooking Level: Expert

Home Town: Niles, Michigan, USA
Living In: Grand Rapids, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: May 3, 2007
My husband and I absolutely love this recipe! I have made it many times now at home and for other people. Everyone is surprised at how much they like it. I follow most of the directions, except I use a jar of marinated peppers and I don't strain the soup after I puree it. I put it all back in the pan. I also add red pepper to give it some zing. A great recipe, especially for low carbers!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Apr. 12, 2007
Loved This! We had this for a soup course at Easter and everyone thought it was great. I first quartered the peppers and roasted them until soft and puffy - not black. I used an immersion blender and did not strain the soup - unnecessary - it was perfectly smooth. I also added some cubed cheddar cheese after the cream and it was fabulous! I thought it was super easy with those changes.
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Cooking Level: Intermediate

Home Town: Mcgregor, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Apr. 3, 2007
Excellent taste. Soup is on the thin side tho. I used yellow, gold & red peppers as that is what I had in the freezer ---also added more than the recipe called for. Usee a hand blender and didn't strain it. Was a great dinner with some saltines.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Mar. 24, 2007
This soup was awesome. The only reason I'm not giving it 5 stars is b/c I made some changes after reading other people's reviews. I added salt. Also I used water instead of chicken broth. I replaced the heavy cream with evaporated milk and added 1 tsp of red pepper flakes. I didn't completely puree it. It was delicious and I can't wait to make some more.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Feb. 18, 2007
I've made this soup twice so far. Doubled it the second time. Fantastic! My family couldn't get enough.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Feb. 5, 2007
Yum! I used 5 cups of red peppers and substituted fat-free evaporated milk for the heavy cream. The soup was perfect -- rich and delicious, but not too heavy and over-the-top flavorful/salty. It was really awesome. I kept picturing eating it during a fancified "ladies lunch" with elegant grilled sandwiches and a salad. Perfection!
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Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA
Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jan. 13, 2007
Great soup! My husband and I loved it! Some of the things I did differently from the original recipe were: 1. Broiled the red peppers 2. Added Thyme 3. Used chicken bullion cubes instead of cans of chicken broth (bullion cubes tastes a lot better) 4. Added sea salt
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Dec. 11, 2006
Delicious. The only things I did differently were to add a teaspoon of salt, and skip the straining. I used an immersion blender instead of a conventional blender. Thanks for this great recipe!
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Cooking Level: Intermediate

Home Town: New York, New York, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.6 star rating.
Reviewed: Nov. 21, 2006
I was expecting great things from this soup given the reviews it got, but my husband and I both disliked it. My husband thought it was too bland (even though I added cayenne pepper) and I just didn't like the taste. It was tolerable with sour cream, but we threw away the leftovers.
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Cooking Level: Intermediate

Home Town: San Diego, California, USA
Living In: Eugene, Oregon, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Nov. 4, 2006
Good, a bit bland. wife didn't really care for it. might add something if make it again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Oct. 23, 2006
I have made this soup from scratch, roasting the pepers and straining the soup. I have also made it using jars of roasted peppers and skipping the straining process. I recommend the jar peppers. Soup can be made in a flash and there is no taste difference and no hard work. Love this soup..I had some hot sauce at the very end.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Oct. 20, 2006
Mine turned out a little thin, so I cooked and added a butternut squash. It was so good, I didn't even need to add the cream. An excellent simple recipe perfect for bread dunking!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Sep. 20, 2006
This is the best soup I've ever had!! I didn't even garnish it at the end. I did put 1 teaspoon of red pepper flakes in with the chicken broth and it came out perfect!
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Cooking Level: Intermediate

Home Town: Greensburg, Pennsylvania, USA
Living In: Atsugi, Kanagawa, Japan

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Sep. 19, 2006
This is a great satisfying soup. I broil the red peppers and then put them in a bag to peel them. After, I put them in the pot and cook. Then I throw everything into a blender. By broiling and peeling them first it makes the soup easier and quicker. Besides you get that great roasted red pepper taste.
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