Reviewed: Feb. 13, 2007

This is AWESOME! A lot of work, but worth it. Next time I'll use canned tomatoes as others have said (especially since the fresh tomatoes in winter aren't even all that flavorful). Thanks Carol Crane!

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little_cinnamon

Living In: Boston, Massachusetts, USA

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Reviewed: Jan. 25, 2007

This soup is fantastic....takes time to prepare, but well worth it. I have made it 3 times. I double the recipe, and can some for later, just as easy to make 2 batches as one. I use canned tomatoes after the first time, still great! Sometimes I add a tsp. of liquid smoke that is also very good!

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vickik*

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Reviewed: Jan. 21, 2007

made this for 3 and was very good. didnt mess with the seeding/peeling tomatoes just chopped them up retaininng their goodness and flavour. wouldnt add salt just cracked pepper. perfect serving portion. Used chilli powder instead of cayenne and hot pepper sauce (hard to find in france). lovely with grated parmesan on top instead of sour cream. Will try without butter n flour nxt time. Thanks! x

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andimax

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Reviewed: Jan. 20, 2007

Soup was really good but it just didn't wow me. It almost tasted like Campbells tomato soup just with alot more flavour. Will definatly make it again.

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TJ Johnson

Cooking Level: Expert

Home Town: Saskatoon, Saskatchewan, Canada

Living In: Port Alberni, British Columbia, Canada

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Reviewed: Dec. 30, 2006

I was worried while this was cooking because the tomato seemed very dominant and harsh and it smelled like pizza, but after simmering the pepper flavor came out nicely. It did seem like a lot of work for a simple supper though. My husband though it would be a good base for the addition of a lot of other vegetables.

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chellebelle

Cooking Level: Intermediate

Living In: Olympia, Washington, USA

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Reviewed: Dec. 25, 2006

YUMMMM! This is such a great recipe. I took the advice of others and used canned tomatos (thank goodness) because I knew the red peppers would take awhile. Everything came out with such a great flavor and consistency. I can't wait to mess around with the recipe and add my own pizazz to it! FANTASTIC!!

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mindybakes

Cooking Level: Intermediate

Home Town: Wilmington, North Carolina, USA

Living In: Southport, North Carolina, USA

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Reviewed: Dec. 22, 2006

This was an amazing recipe. Its good with fresh ingredients and its good even if you cheat and use jard red peppers and canned tomatoes. Everyone has been raving about this soup for months!! Much apprechiated!

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HollyBerrie

Cooking Level: Professional

Home Town: Toronto, Ontario, Canada

Living In: Moose Jaw, Saskatchewan, Canada

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Reviewed: Dec. 12, 2006

I made this recipe 2 nights ago and it came out great.

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Ty

Cooking Level: Intermediate

Home Town: Norfolk, Virginia, USA

Living In: Glen Burnie, Maryland, USA

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Reviewed: Dec. 7, 2006

Yum! This is far beyond "tomato soup" as other posters have been calling it. The red pepper flavour really comes through. I followed the original recipe with only a few changes. I roasted 4.5 peppers and only used 3.5 tomatoes. Also roasted a whole head of garlic and tossed that into the soup with the peppers. Blended everything with an immersion blender. I highly recommend extra peppers in this dish because otherwise it might be just plain old tomato soup. The cayenne gives it a nice kick. We ate this gorgeous soup with hot cornbread and butter. Will definitely make this again.

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liminalMeg

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Reviewed: Nov. 10, 2006

An INSTANT hit! I make it at least 4 times every winter and everyone who tastes it ALWAYS has seconds! Here are my minor modifications: 1. I used 1 can of chopped tomatoes instead of peeling and seeding them myself (which took WAY too long). 2. I added an extra red pepper (LOVE the taste of them. There is NO substitute for roasting your own peppers so take the time for this one.

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frank

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

Living In: London, Ontario, Canada

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Reviewed: Sep. 6, 2006

This, was a lot of work. (i used fresh garden tomatoes) But it was so worth it! It turned out really great. While it was simmering i added some cheddar cheese, and stirred the sour cream in as well. I am freezing this soup so i have a quick and easy meal for myself at work. This is the first soup i have ever made from scratch, and i am so proud, because it is wonderful. Thankyou for this recipe.!! :-)

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Jamie

Cooking Level: Beginning

Home Town: Fordham, Cambridgeshire, England, U.K.

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Jun. 26, 2006

I made this soup according to recipe (fresh tomatoes, fresh peppers I roasted myself), and it was good (but not great). I would've used an additional pepper for more roasted red pepper flavor (and less chicken stock flavor). Overall I found this soup to be a little bland, so I would also add more garlic, hot sauce, salt and pepper, etc. It's also worth mentioning that this is a very labor-intensive soup to make...

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APOGGI

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Reviewed: Jun. 1, 2006

Lovely lovely soup. Aroma and texture are wonderful. The whole family enjoyed this one. Even those who did not think they liked roasted red peppers! I roasted the peppers in a 400 degree oven for 40 min. Next time I will increase the time a little and perhaps turn the peppers over during cooking. I think when blackened flavour is intensified. Thanks

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CYNJNE

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Mar. 14, 2006

Very satisfiying. I felt lazy so used canned tomatoes which meant there wasn't much juice to boil out so was much quicker to make. I roasted my own peppers which really isn't difficult and is much cheaper. Was very tempted to put feta in it but it really didn't need it so I served it with grilled cheese that I'd made with a little feta added in.

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concretejungleprincess

Cooking Level: Intermediate

Home Town: Lower Hutt, Wellington, New Zealand

Living In: Osaka, Osaka, Japan

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Reviewed: Feb. 16, 2006

This recipe is delicious!! I would recommend roasting the tomatoes, however roast the tomatoes for only 15 seconds.

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Betty

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Reviewed: Jan. 11, 2006

Great, I would recomend this to anyone and I will certainly make it again.

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Kai

Cooking Level: Intermediate

Home Town: Mount Pearl, Newfoundland, Canada

Living In: Toronto, Ontario, Canada

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Reviewed: Nov. 28, 2005

The first time I made this I followed the recipe exactly, and while I thought it was quite flavorful, I also didn't think it was worth the prep time. I tried it with jarred roasted peppers, and didn't think they were a good substitute either. However, I recently discovered 'Flame Roasted Peppers' on the olive bar at my local Meijer, and, wow, they are REALLY good in this soup! Ok, so nothing beats roasting your own peppers on a charcoal grill, but this is a great substitute for using in the colder months or when you're pushed for time. They also help make the soup the most beautiful deep red color (see my pic). I now make this every couple of weeks. Thanks, Carol!

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Caroline C

Cooking Level: Expert

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Reviewed: Nov. 25, 2005

this soup was really good! i served it with grilled cheese sandwiches. i made a few changes to save time: i used roasted red peppers from a bottle (trader joe's has good ones), canned tomatoes (use a good brand- there is a difference!), and my wand blender to blend the soup (a potato masher would have worked, too). i brought leftovers to a couple of friends who had never had tomato soup before, and they just loved it! thanks for the recipe!

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jingo55jo

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Reviewed: Nov. 18, 2005

Made this for my boss (principal's day). It is her favorite soup and she RAVED about it. (Personally I don't like red pepper, so I didn't try it.) The entire faculty ate it up without leaving any leftovers. So...this rating is from them. Thanks for helping me out with the boss. Thanks for the post.

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TchrJrHi

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Florissant, Missouri, USA

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Reviewed: Nov. 18, 2005

I, too, love Panera's soup, but this was not very similar. It took about 3 hours to make and it wasn't exceptional. Worth it, if you've got time to kill.

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