Reviewed: Nov. 7, 2009

I love this soup. It takes a LONG time to prepare and cook. It is very labor intensive and it makes a big mess. It does taste good so I will make it again. Next time I will plan my time better. The 15 min prep time is not even close to accurate. Also, next time I will leave out the extra roasted pepper added at the end. My kids did not like the lumpy pepper in their tomato soup because they are used to a smooth soup

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LOACHIE

Cooking Level: Intermediate

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Reviewed: Nov. 6, 2009

Followed the recipe to a T! It was absolutely perfect. I loved the toppings of sour cream (I have even tried shredded cheese and croutons with it.) YUM!

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CookieFanatic

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Reviewed: Nov. 5, 2009

Good soup, nothing super special. Does take a while to make.

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issalyn

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Reviewed: Nov. 2, 2009

I wasn't thrilled with this soup. I didn't mind the work but the results weren't worth it.

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ELYNED

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Paris, Île-De-France, France

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Reviewed: Oct. 31, 2009

This was a good soup. However I do think that it lacked a depth of flavor, and did not know how to remedy that even with a few extra additions.

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Kellygrrrl

Cooking Level: Expert

Home Town: Willingboro, New Jersey, USA

Living In: Los Angeles, California, USA

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Reviewed: Oct. 27, 2009

Nice. I went easy on the thyme and left some of my veggies chunky for texture. Thanks for the recipe. :)

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SunnyByrd

Living In: Seattle, Washington, USA

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Reviewed: Oct. 12, 2009

This was wonderful. My 4, 6, and 8 year old also loved it. I didn't use as much chicken broth because I like a thicker soup and I never added the hot pepper sauce to keep the kids happy.

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thehungry5

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Reviewed: Oct. 4, 2009

I would not add as much pepper/cayenne. I didn't even add the Tabasco and it was still a bit too spicy. I added the instant potatoes at end to thicken. We really liked it.

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MrsMom

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Reviewed: Sep. 22, 2009

AMAZING! Most likely the best roasted red pepper soup I have ever had! I used fresh ingredients from my garden, using 6 peppers and about 12 roma tomatoes. Other than that, quantities were kept the same. When I roasted the peppers I left them sit in paper bags over night to really savour the juices.

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thehumblefarmer

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Reviewed: Sep. 13, 2009

This recipe was wonderful. It was a little time consuming but was completely worth it. It was thick and flavorful, and the recipe made enough to freeze some for another meal. I used a little less thyme than the recipe called for, simply because I am not overly fond of thyme, and used smoked paprika. My husband raved over this. Definitely a winner.

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Kristie H

Cooking Level: Intermediate

Home Town: Slippery Rock, Pennsylvania, USA

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Reviewed: Aug. 3, 2009

This is a good recipe with great flavors although I think the recipe is little more complicated than it needs to be. Since you are pureeing the tomatos, I wouldn't bother with peeling them. Also, I didn't bother with the roux step, added all the peppers at the beginning,and used about half the hicken broth, pureed it all, and ended up with a rich and thick enough soup with much less fuss. Enjoy!

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Christine

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Reviewed: Aug. 1, 2009

This recipe has fabulous flavor. To save time I used 2 12oz jars roasted peppers and 2 cans of Italian stewed tomatoes.Olnly used 4 cups chicken broth. Pureed it right in the pot at the end and added 1/4 cup cream. Did not need to thicken with flour and butter.

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Joy

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Reviewed: Jul. 29, 2009

I modified the recipe to fit my needs. Made it a little easier. Sauteed onion, peppers (not roasted) and cherry tomatoes together. Added tomato puree, veggie base, cooked and then pureed the pulp all together. Very good.

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CindyKay

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Reviewed: Jul. 22, 2009

This soup is delicious, but not necessarily worth the work. I used at least six big pots, pan, blenders, and cookie sheets to make this,. It takes around two hours to make from start to finish, and that's not wait time, you are working on it almost the entire time. The taste is good, but not necessarily worth it for a weeknight dinner, and a busy household. It is better then canned, but I'm going to search for a soup that's easier to make.

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Missy Anne

Cooking Level: Expert

Home Town: Payson, Utah, USA

Living In: Pleasant Grove, Utah, USA

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Reviewed: Jul. 16, 2009

Loved the soup. Took some other member suggestions and used canned diced tomatoes instead (way too much work to peel, deseed) and added 4th pepper. Pureed them all, no reserving one chopped pepper. I think it's better than Trader Joe's version.

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daisyrock

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Reviewed: Jun. 22, 2009

Very time consuming and not worth it. I suggest buying this soup in cartons from Trader Joe's. Cheaper, easier, tastier.

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Ashley

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Reviewed: Apr. 9, 2009

I honestly didn't think this soup would be all that great. I'm not a HUGE fan of red peppers and it just sounded like way too much for me. But oh boy was I wrong. This one is a keeper. A little time consuming, but totally worth it and beautiful for a romantic dinner, valentines day, anniversay, etc. Great with Salmon.

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tragquincey

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Reviewed: Apr. 8, 2009

The soup is fantastic. And if I'd been a better cook it might even have tasted like it was supposed to have done. However, (this is entirely my own fault -- I'm a new cook and still learning) it came out way hotter than I expected. And I'm Indian so thats saying a lot. Anyway, I wanted to make it with only one red bell pepper so I halved all the ingredients. However instead of two I used one really large (size of a small squash) red vine ripened tomato. I also had no paprika so I substituted red chilly flakes. That might have been my first mistake. I also had no thyme so ditched that. And when it said to add a pinch of cayenne pepper (another thing I didn't have) I added a 1/4 tsp of red chilly powder. Mistake number two I fear. What should I have done instead? Any tips?

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anatwork

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Reviewed: Apr. 1, 2009

*update - you can use green peppers and it tastes the same - just not as pretty, but way less to make since red peppers are twice as much! I only used 1 red pepper and half a green pepper for color, and this still turned out great. I also did not skin them, or blend up the cooked veggies, just made sure they were good and shredded/tiny. I like some texture to my soup. I also used diced tomatoes instead of fresh ones. A heaping blob of sour cream is a MUST with this recipe and goes awesome with grilled mozzarella cheese sandwiches.

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sammybear

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Reviewed: Apr. 1, 2009

YUM. It took a rather long time to make but it was worth the effort. It was so good, I forgot to put in the sour cream! The soup vanished in no time.

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Saadchadea

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Roasted Red Pepper and Tomato Soup

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