This was a wonderful soup, However that being said the soup did not have a very strong roasted pepper taste and as we love roasted peppers i think next time i will add maybe another two roasted red peppers. Also we found that a can of fire roasted tomatoes with chilies with a teaspoon of cumin really made this soup sing. Will for sure make again.

Delicious! I read that some people had a problem with bladness and tossed it. Mine came out wondefully flavourful and thick, and I think the trick is in the proportions. I followed the recipe up to the point when you add the chopped peppers to the onions. Here I added one can of beans in tomato sauce (canned baked beans, basically) and decided that it was beany enough. I threw in 1 and half stock cubes (1 veg, half chicken) because at this stage I thought I'd add all the liquid suggested. But after pouring in a pint of water (volume of one of the cans suggested), it looked thin enough. Blended it, tasted it, added a bit of dried parsley and cumin. Done, wonderful. So, in sum, half the beans, half the broth, a bit of extra flavouring of your choice. A lovely soup really, give it a try.

Delicious and easy!!! I like adding crushed red pepper for a bit of spice.

This was delicious! I love the beany taste an the pepper gives it a different flavor. I also added a few more herbs to make it tastier.

looove this recipe! i use roasted red peppers from a jar to save time, and prefer less beans than the recipe calls for. i like to garnish with a little fresh cilantro on top.

I also found this soup to be bland so I added a tablespoon of Cumin. It really made a difference and the soup is quite tasty now!

This was ok. I roasted and skinned the peppers, used only 1 can of beans. Strained it well (we like cream soups with no chuncks), added 2 tbs heavy cream and one 5 oz can of fat free evaporated milk to cut back on fat/calories. Not sure if I will make it again, but still glad I tried it.

I thought this soup was very easy to make (which is a big plus for me!) but not spicy enough. I added some cayenne and it was great!

Just OK, added some smoked turkey sausage, a can of evaporated milk to make it more creamy, and some cayenne pepper - still wasn't great.

Pieces did not fully liquify for soup leaving chunks that were not enjoyable

ok. i should have read the reviews first. i made the soup (navy beans instead of cannellini beans, vegetable broth instead of chicken broth) - and i hate it. it's bland and the texture is horrible! so far, to try to remedy the soup i've added more garlic, tomato sauce, a tomato, celery, basil, and a half of a yellow pepper. Now I've got a very garlicy, kind of tomato-y soup that still has a horrible texture. Not a big fan of this one.

It could be my taste but I didn't like this soup. I just threw out almost a whole pot that I made the other day. I followed suggestion of others, added cooked chix, added small can diced tomatoes, even fresh basil but I just didn't like it. Sorry (:

This was ok, but not great. I may have done something wrong, might try it again. The soup was very bland and even extra spices, pasta, etc. couldn't help it. Ended up tossing it out.

This had good flavor, and I like the idea of using beans to give the soup a creamy texture. It was a touch too beany for my taste, though--next time, I'll reduce the beans and increase the peppers. The only change I made is to use vegetable broth instead of chicken. This is a very filling soup.

This soup was okay. I only used 1 can of beans and that was all I could taste. Maybe need more red peppers.

This is a soup even my girls (11 and 12) enjoyed. They've already asked when can they have it again.

I really loved this soup. I used two red bell peppers and one yellow - it seemed to work just fine. I also only put half of the soup into the blender, after reading some reviews that it might be better that way. YUM!

I made this for the first time last night and after dinner caught my husband bent over the stove, scooping the last of the soup from the pot. He loved it. I had loaned our blender to a friend so used a masher to blend everything together after it was cooked. I think we liked the chunks in the soup much better than having it pureed, but I'll try it both ways and see. I served marinated chicken with this soup along with a salad, and during Tom's second helping he cut up his chicken and dropped it into the soup "just to see" what it tasted like. He LOVED it. The marinade was Lawry's 30-minute marinade, "Thai Ginger with Lime Juice." These marinades are FABULOUS. Another we