Red Pepper and Tomato Soup Recipe Reviews - (Pg. 1)
Reviewed: Feb. 11, 2013
My husband and I love tomato soup, and this was a nice change from the usual that I make. We love a smooth texture, so I pureed the peppers and diced tomatoes before adding, and it was wonderful. I will make this one again.
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Photo by Paula T

Cooking Level: Expert

Home Town: Irving, Texas, USA
Living In: Keller, Texas, USA
Photo by Kim's Cooking Now!
Reviewed: Feb. 10, 2013
I used milk instead of the water, as always do with condensed tomato soup. I also halved the spices, and still found the spices to over power the tomato flavor. If you like a spicy tomato soup, then maybe this is recipe is for you. For me, when I have tomato soup, I like to taste the tomato, and have it be the predominant flavor. We all ate it with our grilled mozzarella paninis, but it's probably not a recipe that I'd make again.
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Photo by Kim's Cooking Now!

Cooking Level: Expert

Home Town: Little Chute, Wisconsin, USA
Living In: Kennesaw, Georgia, USA
Reviewed: Aug. 23, 2011
Oh yeah... this was simple and delicious.
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Photo by MTCHYG

Cooking Level: Intermediate

Home Town: Montrose, Michigan, USA
Living In: Lansing, Michigan, USA
Reviewed: Aug. 9, 2011
I changed this just a bit, to add more flavor. I sauteed the red bell pepper with the garlic (which I added more of) and some chopped onion in a little evoo/butter before adding the condensed soup, water, tomato juice (I used V-8), the spices and tomato. To make it creamy without too much fat, I added a quarter cup of fat free evaporated milk. This was a nice tomato soup, perfectly spiced. The only issue I had was that I would have liked more tomatoes and tomato flavor. Next time, I'll use either less water and more tomato juice and I'll add more diced tomatoes. NOTE: This makes more than four servings, unless you have really happy soup eaters. More like six healthy servings.
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Photo by Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA
Living In: Belle Vernon, Pennsylvania, USA

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