The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Sep. 1, 2004
Nice recipe. Next time I won't bother straining the soup - it turned out a little thin. In any case, I'm using what was in the strainer as a red pepper spread for crackers and toast.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jul. 25, 2004
This is a great recipe! All of my neighbors asked for it. The 2nd time I made it I pureed it in my food processor and forgot I had it running. It ended up pureeing for about 10 minutes. It required very little straining due to this and, too my surprise, was very smooth. It was beneficial because the first time I didn't feel that it made enough but with the extra pureeing it made just that much more.
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Cooking Level: Expert

Home Town: Denver, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jun. 30, 2004
This recipe is one of the best I have ever tried. I made it for a soup course at my last Thanksgiving celebration and it went so quickly that I am making it a permanent staple of the meal. In fact, my family and freinds loved it so much that I am going to double the recipe for this years dinner (which is amazing since the soup is the first in a 7 course meal). My husband is such a fan of the soup that he has started to beg me to make it for everyday lunches and dinners.
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Cooking Level: Intermediate

Living In: Portland, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Mar. 6, 2004
Very yummy. Makes an excellent starter or appetizer.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Feb. 25, 2004
This soup is creamy and smooth. It has great garlic flavor. My husband and I both rave about it. It is so good that I double the ingredients so there are leftovers. Thanks Judi for your incredible recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Oct. 18, 2003
Absolutely delightful! I had 2 red peppers that I was trying to find a recipe for and this one seemed perfect (I was VERY doubtful at first). Because I only had 2 peppers, I halved the recipe and it was just enough for my husband and I (served with BBQ'd chicken and garlic french bread). My husband said it was "good but not excellent" (although I think he's still tainted from a butternut squash soup gone bad). Also - VERY IMPORTANT - I substituted evaporated skim milk for the heavy cream because I never buy cream and always have evaporated milk in the cupboard. I think it was a good substitute and probably cut down on some calories/fat. I did not think it was as time consuming as others (but I also didn't simmer for 30 min - I med boiled for about 15). Will definitely make again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Oct. 9, 2003
Excellent, superb, fantastic, wonderful. And I don't even LIKE bell peppers! I had a bunch to use up from a friend, and went looking for a soup recipe. This one looked easy and the reviews were good. I doubled it (I had that many peppers), and added the cayenne suggested by other reviewers. Now, I'm a changed woman - red bell peppers are GOOD when they're like this! It was more work than I imagined, with the chopping, sauteeing, simmering, pureeing (with my stick blender), and straining, but man was it worth it. I'm making this one again, and next time I'm making sure company is here to enjoy it - I look like a gourmet chef!
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Home Town: Sunnyvale, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Sep. 17, 2003
I was hesitant to try this, but it was delicious! Even my friend who does not like peppers liked the mild flavor of this soup. Do this on a day when you want to putter in the kitchen, as it's a bit involved. Next time I do this, I will triple the recipe. The original recipe was enough for two people, and I had seven to feed! I ended up throwing together a southwestern soup and a potato soup to feed the rest of the group. I know that sounds like a lot of soup, but I had the onion and celery on hand, and I used the pulp of the red peppers as the base for the soup western soup. Just add chicken broth, a can of black beans, frozen corn and a cup of salsa and you're done! For the potato soup I sauted onion, garlic and celery. Added chicken broth, bacon bits and potatoes. Simmer until tender and add cream, half and half or milk. Yum! We had corn bread along with this soup smorgasbord. What can I say, the fall weather arrived and I'm ready to cook!
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Cooking Level: Expert

Living In: Portland, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Aug. 31, 2003
I loved the flavor of this and my picky mother agreed. It was an excellent start to a meal. Would definately make again and think it would be great for a dinner party.
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Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA
Living In: Hixson, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jun. 15, 2003
This soup is excellent. I didn't change a thing and it was perfect. Only wish I doubled the recipe so we could have leftovers.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.6 star rating.
Reviewed: Jun. 10, 2003
After chopping and simmering half of it ended up on the wall. Warning, do not put hot soup in a blender, it will explode everywhere. A hand mixer is the way to go. What was left was bland and disappointing. I love red peppers, but the soup wasn't very good.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jun. 6, 2003
Looved it!! Be careful to use a not so spicy broth, it doesn't let that nice sweet Red Pepper flavor take over. I took the advice of another review and roaseted them..mmmmm. Excellent!!
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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. 21, 2003
Just when I think that I can master easy recipes such as this, something happens that reminds me that I can be such a klutz in the kitchen! When it came time to "puree" the broth/peppers, I poured it into my handy dandy blender that has never failed me when making my morning smoothies and other tasty treats, and like a smart person should, I put my hand over the lid and turned it on and....WHOOSH!!! Almost half the batch exploded all over the kitchen (Keep in mind...this stuff is hot from the stovetop!)!! It was on the walls, all over the countertop and I looked like a red pepper threw up on me! You should have seen the eyes on my family! After ensuring noone was hurt, (cuz that stuff was HOT!!) we all had a great laugh. What WAS left (about two bowls worth) was very good. In fact, the soup was VERY good. It has a tomato soup substance but with a refined and elegant taste. However, next time, I'll find my "safer" hand mixer...as this soup WILL be repeated and I'll leave my blender in the cupboard! Thank you for the recipe submission Judi...and the laugh! :)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jan. 17, 2003
This was a wonderful soup that could be served as a starter for an elegant meal, or as an entire meal! I added cayenne to spice it up a bit.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Oct. 29, 2002
This was so perfect for stormy fall nights that I made it two days in a row. The second time I roasted the peppers on the grill and removed the skins to improve the soup's texture. The flavors were great roasted or unroasted. A wonderful soup!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jul. 20, 2002
My guests loved it! Even those who don't ususally like peppers. Even the kids liked it! Great recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jul. 17, 2002
This soup was FABULOUS!! I loved it and will definitely make it over and over again. I took the advice of my fellow cooks and stirred in some cayenne. Yum! Instead of using a blender I stuck my hand blender into the pot and went to town. This soup was great hot or cold. I can't wait to make it again!
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Cooking Level: Intermediate

Living In: Saint Louis, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: May 1, 2002
I made this for a luncheon party. The women loved it. It was light enough to start the meal. It is a great color and flavor. I served it with a dollop of sour cream that I mixed with purchased pesto. I also doubled it with great results.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Apr. 28, 2002
Absolutely awesome! And so easy! I added a dash of cayenne pepper (not enough to make it hot, just enough to flavor it slightly) and a dollup of sour cream in the middle. It was great.
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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: Mar. 22, 2002
This was delicious. A friend gave me several red bell peppers and I came in here to see what I could do with them. I used homemade chicken broth, so I ended up adding 1 t. of sea salt. And I also chose not to strain this so I could keep the vitamins in the pepper skins. Thank you for an easy and delicious post.
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