Reviewed: Apr. 17, 2012

AWESOME, THANK YOU SO MUCH, I AM A CHEF IN SCOTTSDALE, SERVED THE SOUP ON A WEEK DAY AND IT WAS A SUCCESS, JUST ADDED BAY SHRIMP AND FANCY CROUTONS.

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Reviewer:

mazinger

Reviewed: Feb. 9, 2012

this recipe was much left to be desired..i didnt enjoy the flavor..it definitly needed something..a protein meat of some sort. i fed this soup to a few people and we all agreed it was not a keeper. i will not be makin this again.

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Reviewer:

heidi

Cooking Level: Beginning

Living In: Victoria, British Columbia, Canada

Reviewed: Feb. 1, 2012

This soup is quite good as is, but it does need a little something to round out the flavor. I added a tiny bit of sugar, and that helped a little. Next time I will try adding extra carrot or perhaps throwing in some tomato. The level of heat was just right for me, but I can see how some people might find it too spicy. I always substitute vegetable broth for chicken, by the way.

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Reviewer:

Mary M.

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Cooking Level: Expert

Living In: Overland Park, Kansas, USA

Reviewed: Nov. 13, 2011

I chose this recipe over some other pepper soup recipes because it didn't use a cream base. For those who are watching their weight, this recipe delivers the flavor without the fat and calories. Very good and a great way to use that summer bounty of peppers. This is also a convenient recipe for not requiring roasting the peppers.

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Reviewer:

LevisGenes

Cooking Level: Intermediate

Home Town: Waynesville, Missouri, USA

Living In: Wichita, Kansas, USA

Reviewed: Jul. 9, 2011

I followed this recipe because I had 2 pounds of small red and yellow peppers that I needed to use. This recipe came out great. I also used 4 carrots and skipped the celery. I also added about 12 ounces of mushrooms. I did not puree the soup. This was an excellent soup to serve on a hot summer afternoon.

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Reviewer:

wmihalo

Cooking Level: Intermediate

Home Town: Hammond, Indiana, USA

Living In: Munster, Indiana, USA

Reviewed: Jul. 5, 2011

So Good!!!! Used leftover brown rice so I didn't have to cook as long. Served with Kentucky biscuits and a green salad, made for a nice light dinner.

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Reviewer:

jfarrell

Reviewed: Jun. 8, 2011

This soup tasted good, but I had to make a couple of deviations from the recipe: I didn't have rice, so I used orzo; I didn't have celery, so I left it out. I would make it again, following the recipe but possibly using bacon drippings instead of just EVOO for more flavor.

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Reviewer:

JohnC

Home Town: Anaheim, California, USA

Living In: Mission Viejo, California, USA

Reviewed: May 29, 2011

Yum! I used leftover quinoa instead of rice and blended it all in a food processor. I'm going to serve it with cooked shrimp and topped with fresh avocado and make up some corn tortilla quesadillas for along side.

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Reviewer:

BekaS

Home Town: Duluth, Minnesota, USA

Living In: Sandia Park, New Mexico, USA

Reviewed: Jan. 28, 2011

It actually gets better the longer you let it sit. The leftovers for lunch were yummy!

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Reviewer:

Jem

Reviewed: Jan. 25, 2011

Great soup. I was a little disappointed that more of the sweet red bell pepper flavor did not come through, but this was partly my fault. The soup tasted strongly of thyme, which is not bad, but it overwhelmed the other flavors. The mistake made (I think): I had no fresh thyme in my garden and in trying to be cost-effective, I used ground thyme. Seeing as dried spices are usually much stronger, I probably should have halved this. I liked the soup enough that I will try it again and modify. And to temper the heat, I used just a dash of cayenne and red pepper flakes. It was still hot, but enjoyably so. Other modifications: I used some oregano and celery salt to round out the flavor a little after I discovered it tasted so strongly of thyme.

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