Reviewed: Sep. 15, 2006

It was ok. I halved the recipe, and used a 1:4 butter/milk substution for the heavy cream, and put in less than called for. It was still very creamy. It is my first time trying red pepper soup, so perhaps it's just my taste buds. Presentation is beautiful, though. Sprinkle with fresh parsley.

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BakingBot

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Berkeley, California, USA

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Reviewed: Jul. 1, 2006

This was pretty good, however I had to add about 1/2 to 1 teaspoon of salt. The taste seemed flat, but the salt helped. We thought a garnish of something like croutons might be a nice addition also.

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MSROOTZ

Cooking Level: Expert

Home Town: Saint Louis, Missouri, USA

Living In: Livermore, California, USA

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Reviewed: Jun. 7, 2006

Wonderful soup, red peppers are one of the healthiest veggies.

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LoveGod

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Reviewed: Apr. 26, 2006

I made 2 batches of this one with chicken broth and a smaller one with vegetable broth for my vegetarian daughter. Honestly there was no noticeable difference. Both tasted great. Will make again soon. Thanks

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KEZ

Home Town: St Austell, Cornwall, England, U.K.

Living In: Plymouth, Devon, England, U.K.

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Reviewed: Apr. 3, 2006

Simple to make and completely delicious. A hit!

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MARGANIN

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Reviewed: Mar. 22, 2006

This soup is excellent and very simple to make. I like to spice it up sometimes with some chile flakes.

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Chris..Cooked.

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

Living In: Ottawa, Ontario, Canada

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Reviewed: Mar. 1, 2006

This recipe is much easier if you puree the soup using an immersion blender right in the soup pot, before adding the cream. Also, you can use chopped, frozen onions to save time. Lastly, for a nice flavor, roast the peppers ahead of time in a foil pan or foil-lined roasting pan in a 450 degree oven, turning once or twice until brown and puffy on all sides. Cool, peel, remove stems, and as many seeds as you can. Add to sauteed onions and garlic and proceed with the recipe. Cayenne pepper is great in this, as suggested by others. THANK YOU!

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Pina

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Reviewed: Feb. 24, 2006

This is a great recipe -- quick, easy, limited number of ingredients and not bad for you either! I used half and half instead of cream and skipped the unnecessary strainer step, putting it in the blender solely. I garnished with sour cream and bright red pimentos. Also had some left-over bisquits and the soup was excellent over them. Definitely try this recipe.

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ROYSAPER

Cooking Level: Expert

Living In: East Lansing, Michigan, USA

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Reviewed: Feb. 2, 2006

This soup is EXCELLENT!! I didn't blend or strain, I just put the whole thing through my food mill and it came out pureed perfectly!

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MARMARL

Cooking Level: Intermediate

Living In: Nevada City, California, USA

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Reviewed: Jan. 2, 2006

This is a truely wonderful recipe. I used a bit of half and half, becuase that is what I had. Great recipe for a starter...I served this before filet mignon.

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KITKAT7

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Reviewed: Dec. 9, 2005

great flavour - simple

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mars

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Reviewed: Dec. 4, 2005

Great Soup! My husband and I liked it, the kids didn't. I will make this again. I was following the recipe when my husband tossed in some crushed red pepper flakes, while the peppers were simmering . I don't know how much he put in there, but it turned out excellent. I bit spicy but good. I didn't want to strain out the healthy/hearty stuff so I just put about a cup or two in the food processor for about a minute, and it came out very smooth, pureed, and thick for a good soup. Great served with crackers or sourcream.

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SHEWETT

Cooking Level: Intermediate

Home Town: Susanville, California, USA

Living In: Durham, North Carolina, USA

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Reviewed: Nov. 30, 2005

Wow This soup is too delicious. I used a lesser salt variety of broth and it was delicious. I tried it pre-strained and found it must be strained for maximum enjoyment. Tasted even better the next day.

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SILVERMARIGOLD

Cooking Level: Intermediate

Home Town: Bradford, Pennsylvania, USA

Living In: Fredericksburg, Virginia, USA

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Reviewed: Nov. 17, 2005

This is a great gormet-like soup. Although instead of straining the soup I put it in my food processor and blend it well. I also added a touch of cayenne pepper.

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Greg Haberkamp

Cooking Level: Intermediate

Living In: Toledo, Ohio, USA

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Reviewed: Oct. 21, 2005

I used roasted red peppers instead. Everyone at the table asked for the recipe.

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NO1SALES11

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Reviewed: Aug. 6, 2005

What a delicious soup! The color was beautiful. Loved the subtle flavor. Because I used a jar of roasted red peppers from Trader Joe's and frozen diced onions, this came together superfast. Cannot wait to make this for friends. I did up the amount of heavy cream a little and added a tad of seasoning salt.

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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Reviewed: Jul. 17, 2005

Very good.

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JENN_77

Cooking Level: Expert

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Reviewed: Feb. 1, 2005

I tried this recipe just for fun to see if i could do it as I am not much of a cook. It is truly amazing, I have made it almost constantly since I became aware of it. Thanks for posting it, I recommend it to everyone.

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CHRISMESSER

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Reviewed: Sep. 29, 2004

pleasant tasting but lacking some oomph. if I make again I'll experiment with additions to kick it up. make sure to strain, I tried to skip this step but it really needs it!

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MUFFINTREE

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Reviewed: Sep. 10, 2004

Very nice. I've made it a few times already & have to say the color is lovely with red or yellow peppers, but DON'T try it with green or cheat by adding a few green ones to the mix as the color will turn you off before the first spoonful.

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smatiszik

Cooking Level: Intermediate

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