Reviewed: Oct. 2, 2005

This soup took me a lot longer than 15 minutes in prep time. Actually, I felt like it took me the whole afternoon for an ok result. As a college student, it wasn't worth the time and the money. I'll find a quicker alternative next time.

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Katie K.

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Reviewed: Oct. 1, 2005

I loved this soup and so did everyone else that ate it. Sooo yummy!

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LAKEMONSTER

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Reviewed: Sep. 28, 2005

This was really great. Even my husband loved it and he doesn't care for peppers. ( I didn't tell him ;) I skipped the cayenne so it wouldn't be spicy. Next time I will definately use canned tomatoes though. Its very time consuming peeling the tomatoes yourself.

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BADDABING28

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Reviewed: Sep. 24, 2005

This soup was just what I've been looking for. I love Panera Bread's new Red Pepper - Tomato Bisque and this reminds me of it. I used vegetable broth in place of the chicken broth since I'm a vegetarian but otherwise, stuck to the recipe. The thyme flavor was very strong so next time I'll try basil and maybe a bay leaf instead. Thanks for a great one!

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KNITTINQUEEN

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Reviewed: Sep. 20, 2005

WOW I love this sight but rarely rate anything this is top notch!! I used tomatoes from the garden and instead of the peeling/seeding I just put them thru my juicer. Didnt have all red peppers so one orange,yellow,red. Also added fresh chopped basil and shredded zuchinni(got use it up) I did not puree the vegetables (like it chunky). I'm not a tomoto fan but this I have to make more when the rest of the tomatoes ripen its soooooo good!!!!!

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jen

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Everett, Washington, USA

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Reviewed: Aug. 14, 2005

This was sooo good! I loved how the soup had that tang of spiciness! I added some crushed red pepper flakes, and some sweet red peppers to this dish, along with the bell peppers. I also added some cooked noddles and red kidney beans. Is definatly a fav in my house!

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AMIRAH

Cooking Level: Intermediate

Living In: Pembroke Pines, Florida, USA

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Reviewed: Aug. 12, 2005

Wow. I mean, really. Wow. I used canned tomatoes, because they're cheaper (usually), and fresh cracked black pepper to season. Fantastic recipe, and so healthy! Next time, I'm going to roast a head of garlic and try adding that as a variation. Thanks so much for the recipe.

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rocketD

Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

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Reviewed: Aug. 8, 2005

I really love this recipe. I add one diced habanero and add a bit more garlic and top with feta cheese. also tastes great with jalapeno cornbread.

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pookiepop

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Reviewed: Aug. 1, 2005

This tastes great. I doubles the cayenne. I also skipped the sour cream, but next time I may try some low-fat yogurt. I froze a batch. Highly recommended.

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Middleagedcookingguy

Cooking Level: Intermediate

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Reviewed: Jul. 23, 2005

I've made this soup a half dozen times since I found the recipe. It tastes wonderful and keeps really well. You can also use this as a pasta sauce, just by using about half the chicken stock and thickening the soup a bit more with flour.

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Tara

Cooking Level: Intermediate

Home Town: Pickering, Ontario, Canada

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Jun. 10, 2005

This is an awesome tomato soup recipe. I roasted the tomatoes along with the peppers which really brought out the flavor of the tomatoes and made it easier to peel and seed them. Roasting them also releases some of the juices in the tomatoes and helps shorten the time needed to reduce the vegetables in step 2. I made this for a cooking client who is a big fan of tomato soup and she loved it also.

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SWEEDISHSHEF

Cooking Level: Expert

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Reviewed: Mar. 1, 2005

I really dislike tomato soup out of a can, but have had wonderful tomato soup in restaurants. This recipe was exactly what I was looking for! I made it for my book club and all the gals raved about it. I did make a few changes. First, I used canned diced tomatoes. I also sauted two chopped red peppers and used one roasted red pepper from a jar, putting them all in at the same time instead of reserving one for the end of the recipe. Instead of making the roux I added some cornstarch to a bit of the broth, stirred until smooth, and then mixed that into the soup. Finally, instead of the sour cream I added a few tablespoons of cream to the entire batch before serving. Wonderful!

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JRCHAPMA

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Reviewed: Jan. 11, 2005

This was a great tomato soup! I love the flavor that the roasted peppers add. I've tried other recipes like this, and this one a little easier. My boyfriend keeps telling me how great it was and I made it 2 months ago!

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DMILLER79

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Reviewed: Aug. 21, 2004

I loved this soup... as did my family. I left out the hot spices (b/c of my 2 yr old), and added an extra clove of garlic. I also added some extra veggies that I needed to use up. The result was a fantastic. I did not use the flour/ water, sugar or sour cream. We are health nuts and I try to use as few "extras" as possible. I will definitely be using this recipe again!

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VEGGIELOVR

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Reviewed: Aug. 1, 2004

After reading the reviews, I added more spices to this - basil, oregano, Old Bay, parsley, and some Mrs. Dash original per taste. Also, 1/8 cup of potato flakes and 1/2 cup soy milk. I boiled 6 medium size tomatoes and then peeled them and pureed in the food processer which measured almost 4 cups. I used 4 cups of water with chicken bouillion granules. I only had one red pepper which I chopped and sauteed in oil with the onion. Very good.

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INTEGRA3

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Reviewed: Jul. 2, 2004

This was very good. To make it more creamy, I pureed a can of cannellini beans with the soup.

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JULIEP

Cooking Level: Expert

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Reviewed: Feb. 28, 2004

This soup is wonderful! What more can I say, but the best tomato soup I have ever made!!

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MEARSLIM96

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Reviewed: Feb. 23, 2004

At first I thought it was a little bland, but soon realized I had forgotten my "salt to taste" which is very important- I added about a tablespoon. I also added a tablespoon of tomato paste, left out the roux (which I didnt think you needed) and added a 1/4 cup of milk. With the sour cream, and a little manchego cheese on top, it was FANTASTIC. I will definately make it again, just maybe on the weekend when I have more time.

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KREATON

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Reviewed: Jan. 21, 2004

Delicious! I substituted vegetable broth and it was fine. I added the butter/flour roux at the end--but I dont think the soup really needed it, if you are looking to save a few calories. I will have this on my menu any time the red bell peppers are on sale! Even my pickiest friends loved it.

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MARIETTAPEASHOOT

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Reviewed: Oct. 16, 2003

This soup was everything I expected. Since I had made a similar soup, roasted red pepper and pear soup, which added a pasilla pepper (roasted and chopped) I added that to this soup as well, and it added just the right amount of kick. My kids even liked it, which is truly amazing!

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STEPHANIE KEARNS

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Roasted Red Pepper and Tomato Soup

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