Reviewed: Sep. 3, 2012

Excellent recipe. We have so many peppers in our garden that this was so welcome! In order to make it thicker, I also roasted one baking potato and then, using a immersion blender pureed it in the broth before adding the peppers. Gave a great texture and smoothness.

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Reviewer:

LtlAmerica

Reviewed: Aug. 29, 2012

Excellent soup and really quite easy. I used red peppers instead of a mix (would have preferred the mix, but we had a bag of red, so used what I had) and anise rather than a trip to the store to replenish the fennel and even with all that it was amazing. Neither my husband nor I are big pepper fans and yet both of us finished our bowls. We did find that a dash of sour cream was the perfect garnish for us. So very, very good. Thanks for coming up with this!

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Reviewer:

Kitkatrose

Reviewed: Apr. 27, 2012

This was tasty, although I did make some modifications. I doubled the recipe and also increased the garlic to 22 cloves. I used 5 cups of vegetable broth to 8 peppers. I only used 1 1/2 tsp. fennel seed but think I'll use the full 2 tsp. next time. I added more lemon juice and some sea salt after my first tasting. Goat cheese made an excellent garnish, although I think feta would be good, too. Next time I prepare this, I plan to roast some jalapeno with the bell peppers.

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Reviewer:

Amanda

Cooking Level: Intermediate

Living In: Denver, Colorado, USA

Reviewed: Feb. 25, 2012

Made this exactly as written. Tried to take skin off peppers, but it was really hard so I left some on. This soup is AMAZING and so flavorful! I will make again and again!

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Reviewer:

karlasullivan923@yahoo.com

Reviewed: Feb. 19, 2012

Good soup and pretty too!

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Reviewer:

Cooking Level: Expert

Reviewed: Feb. 13, 2012

I followed the recipe as stated except I used anise instead of fennel. I had a bit of trouble getting the skins off the peppers because I've never done it before. It didn't say how long to simmer the broth and fennel so I did it for about 10 minutes after it started to boil. It was great just as is. I added lemon zest from half of the lemon before putting the left overs in the fridge. It was really good when reheated, with a zip from the lemon and kick from the garlic.

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Reviewer:

smarthealthdauphin

Reviewed: Oct. 18, 2011

Yummy soup! I don't like green bell peppers so I added extra red. The fennel is a great touch! I also substituted fresh thyme for dry and added the zest of the lemon to the vegetable stock. This soup was delicious!

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Reviewer:

zanyantics

Reviewed: Feb. 7, 2011

I made this for dinner tonight and all I can say is WOW! It was so tasty and it made the house smell wonderful when the peppers and garlic were roasting. It was also very filling for less than 200 calories. Its perfect for those of us on a weightloss journey. I substituted ground cumin for the fennel seed because I didn't have any. I was also out of lemon so I used a little white wine vinegar instead. This is recipe is a keeper!

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Reviewer:

Kelee

Reviewed: Feb. 7, 2011

This soup was very delicious and flavorful. I would highly recommend it.

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Reviewer:

apenton

Reviewed: Dec. 5, 2010

This was so tasty and light. For as light as it was, it was very filling. I didn't peel the peppers and it worked fine. I added a dash of chili powder to give it a little kick. Will become part of my tried n trues.

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