Reviewed: Nov. 11, 2009

This was -so- delicious. Words cannot describe it. An instant favourite.

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Reviewed: Sep. 9, 2009

I loved it! I had enough to share w friends as well. I can't wait to make it for the girls @ work! I doubled the peppers (put 'em in the blender before adding), used celery seed, dash of nutmeg, and left out the salt. Gracious, it was Heavenly. Thank you for sharing.

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Melissa

Cooking Level: Intermediate

Living In: Vidalia, Georgia, USA

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Reviewed: Feb. 21, 2009

This soup is good. I used more red peppers and also added about 1/2 cup fennel bulb. It is a very light colored soup, so not as attractive as I thought it would be.

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michiganfoodie

Cooking Level: Intermediate

Home Town: Lombard, Illinois, USA

Living In: Wyoming, Michigan, USA

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Reviewed: Jan. 10, 2009

I give this 4 stars as written but 5 stars with a slight change. I used 6 cups of water and 6 beef bullion cubes and left out the thyme and it was very, very good.

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Monica

Cooking Level: Intermediate

Home Town: Mount Ayr, Iowa, USA

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Reviewed: Nov. 14, 2008

This was not the most attractive soup I've ever made (mine looked more white than red), but the flavors were great. We're big soup eaters and I will definitely do this one again. However, I think I'll puree as others did to improve the appearance.

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Toni

Home Town: Austin, Texas, USA

Living In: Cairo, Al-Qahirah, Egypt

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Reviewed: Sep. 18, 2008

I'm sick and was craving soup tonight so I'm happy to say that this soup was exactly what I wanted.. not to mention it was super simple to make. Thanks for the recipe!

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Leslie

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Reviewed: Apr. 8, 2008

This soup was good but we needed to add a little more in the seasoning department. I did use two jars of red peppers and heavy whipping cream because I was out of half and half. I will make this again with some more tweaking. It was great with grilled cheese! My 1 year old loved it also and that says a lot. I did blend the whole batch for a smoother soup.

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sanzoe

Cooking Level: Intermediate

Living In: Minnetonka, Minnesota, USA

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Reviewed: Mar. 26, 2008

This soup rocks! I, too added, double the peppers, and strained the soup through a colander after blending with my immersion blender. Also, didn't add the thyme. We all enjoyed it.

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LESLEYCAN

Cooking Level: Expert

Living In: Ottawa, Ontario, Canada

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Reviewed: Mar. 5, 2008

Pretty good, although too potato-ey and not enough red peppery for my taste. I put this in the blender to make a creamy soup (since, unlike the picture would lead you to believe, the directions do not say to do!). I served in sourdough bread bowls, which made a really easy meal look elegant. Next time I think I'll cut down on the potatoes and do more peppers. The husband loved it.

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platypusofdeath

Cooking Level: Expert

Home Town: Birmingham, Alabama, USA

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Reviewed: Feb. 24, 2008

This was soooo good! I've been on a roasted red pepper kick lately (they've been on sale at the grocery store a lot!) and so I wanted to find good recipes to use them up. I omitted the celery and thyme, used about half the chicken broth and added an extra 6 oz of purred peppers along with the chopped ones, and some salt and pepper. I think using less broth helps it to be thicker without pureeing the entire soup at the end. I had one bowl of it before pureeing, and another after, and both are sooo good. I will definately be making this again! Thank you!

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Cackle6

Cooking Level: Beginning

Home Town: Minnetonka, Minnesota, USA

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Feb. 17, 2008

This turned out well! I used whole milk instead of half and half, and next time I would put chopped spinach in it, but it was a nice soup for winter... tasted even better and a little thicker as leftovers. yum!

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Marbear

Cooking Level: Intermediate

Home Town: Downers Grove, Illinois, USA

Living In: Chicago, Illinois, USA

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Reviewed: Jan. 17, 2008

This is one of the best soup recipes ever. I would have liked it to have been a bit more thicker but the taste made up for it. I did not have half and half but i did have heavy cream which may have been a little more fattening but it did the job. I used idaho brown potatoes and added chopped fresh parsley and added a pinch of nutmeg for an added layer of flavoring. My 3 and 4 yr old couldnt get enough of it so that says alot in its self.

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ITALIANMOMOF3;)

Cooking Level: Expert

Living In: Tulsa, Oklahoma, USA

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Reviewed: Jan. 10, 2008

Pretty good! I thought the thyme was too much, so I added some parsley as well to cover the thyme flavor. Next time I'll try to make it thicker, though.

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Elizabeth

Home Town: New Albany, Indiana, USA

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Reviewed: Jan. 6, 2008

This was very good... I made it for a crowd and didn't feel like dicing everything, so I roughly chopped everything, cooked as directed and pureed it in the end. That gave it a nice chowder-like consistency. And I will say, the flavor is wonderful the next day!

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stylistmama

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Dec. 29, 2007

Great soup. Not as thick as some potato soups, but that is good- not as fattening. I made it for 8 servings instead of the listed 6. We served it for Christmas lunch, and it was enough for 8 people, with some having seconds and some left over. I increased the red pepper slightly, otherwise made it as directed.

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M3B

Cooking Level: Intermediate

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Reviewed: Dec. 2, 2007

A definite keeper! I did roast my own peppers and also added a generous dash of habanero sauce. The soup has a great texture and light yet rich flavor. When blending, remember to do so in small batches.

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playsindirt

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Reviewed: Oct. 20, 2007

Wow, this soup is wonderful, thick and creamy and very tasty. I followed the recipe almost completely. I left out celery (didn't have any), used a teaspoon dried thyme in stead of fresh, and added an extra potato, but those were the only modifications (well, I did use fresh peppers. I just followed the directions from other reviews and it was very easy to do) Based on other reviews I was not sure if it would turn out thin (I like soups that are creamy and of thicker consistence), but decided I could always thicken it up with more flour later if needed. It turned out very thick and creamy, almost a bit too thick, when I went back for seconds I had to add some milk and heat up again. It was so thick from sitting one the stove for 30 minutes that I could have eaten it with a fork. So next time I will cut down on the flour. Next time I will also leave out the extra potato. Three is plenty even though I love potatoes. I might try to make it with half the potatoes and cauliflower instead of carrots. I think that will be a good match. Thanks for a wonderful recipe.

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Heidi_L

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Reviewed: Aug. 28, 2007

yummy

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Peg4157

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Reviewed: Jul. 25, 2007

What a wonderful recipe. I convienced my husband to try this new soup, who is a very fussy eater. Well,he went crazy for it and so did my staff at work.Everyone want's this recipe.

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tak-it-es

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Reviewed: Jun. 24, 2007

This soup was great. I make a lot of soup, because it's easy, but this recipe was much better than average. I used Yukon Gold potatoes instead of the Red.

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