Reviewed: Mar. 30, 2012

I blended it and it made the most lovely colour!

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Reviewed: Oct. 31, 2011

This is my new favorite! I did follow advice from some others...I roasted my own red peppers in olive oil and garlic, and I left out the carrot and celery(I didn't have any on hand) I did however use a dash of celery seed. Amazing!

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Jessica

Reviewed: Mar. 6, 2011

Yum. Had 1 red, 2 orange, and 1 yellow bell pepper needing to be used up. Roasted in the oven, paper bag, etc. Upped the carrots and celery to 2 stalks each. used 6 cups vegetarian "chicken broth". Used 5 med-lg red potatoes. Didn't have cream on hand, and was intending to add milk at the end, but completely forgot about. Really didn't need it w/the extra 2 cups broth anyway. Added cumin, curry, dill, dash cayenne & red pepper flakes. Used immersion blender directly in the bowls for those who wanted it pureed (me + 2 kids) and left the rest unpureed for hubbie and son. It's good both ways. Also, threw some baby spinanch in near the end that needed to be used up (1-2 cups). Delicious!

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GRAHAMIAN

Reviewed: Nov. 11, 2010

Delicious

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mllindeman

Reviewed: Oct. 26, 2010

I love soup and this is a tasty one! It tastes like something you'd find in a fancy-pants restaurant ;) I had about 10 fresh peppers from the market that needed to be used, so I cut them in half and seeded them, and roasted them open side down on a greased baking sheet for about 15 minutes at 450*. They peeled easily once cooled. I also used only vegetable oil to saute the veggies as I had no butter (the 1/2and1/2 cream in the recipe gives the soup a very buttery taste in the end anyway!). Didn't have fresh thyme, but for spices I used 1 teaspoon thyme, 1 teaspoon curry, 1/8 teaspoon cayenne, and a dash of crushed chili peppers. It really turned out beautifully, with a bright orange color and a tasty aroma that filled the house! This is a recipe I will make again :oP Yum!

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whatscookin

Reviewed: Aug. 10, 2010

Loved this! This soup was better than I had expected. I did make a couple of modifications as suggested by other reviewers: pinch of cumin, curry powder and cayenne. It has a great slightly sweet yet subdued flavour that makes it great as a meal. Thanks for sharing! :)

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quirkmobile

Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

Reviewed: Jun. 21, 2010

Excellent. I didn't change a thing, except to puree it. My husband couldn't get enough.

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Diana

Cooking Level: Intermediate

Home Town: New Haven, Connecticut, USA

Living In: Orange, Connecticut, USA

Reviewed: Jan. 26, 2010

I overdid it with the broth and my soup came out to thin. So in a seperate pan, I mixed butter, cream, and flour until I got a good creamy consistency and then i stirred it in real good with my soup..........it turned out great. This is a great soup to warm the soul in the cold winter months. Thanks!

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Jessi

Cooking Level: Intermediate

Home Town: Springfield, Illinois, USA

Reviewed: Dec. 30, 2009

The recipe as it stands needs work. My largest complaint is that it's way too thin. Additionally, the red peppers aren't that noticeable. (It looks nothing like the picture that's up, by the way - it's not pink at all.) I'm going to try it again, but in the future, I'll use two potatoes, double the roasted red peppers, and cut the chicken broth by a third or maybe even a half.

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Michelle

Reviewed: Dec. 8, 2009

We liked this. I'd make it again if I had roasted red peppers to use up (as I did tonight). I would add more of them, if I had more, as 6 oz was not really enough to even taste the red peppers. I used my immersion blender to liquefy my vegetable medley, then pre-baked & skinned my potatoes from the microwave to the pot (because I used Yukons, they would have taken forever to just cook in the soup). I added extra potatoes, also, & mashed them in the pot with a potato masher. Served with Cheddar cheese & real bacon bits on the side. Thanks for the recipe!

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