Roasted Red Bell Pepper Soup Recipe Reviews - Allrecipes.com (Pg. 8)
Reviewed: Oct. 22, 2003
Amazing! One of my new favorites. I use a jar of roasted red peppers sometimes for speed instead of roasting them myself. I'll also add a few fresh basil leaves at the end of the pureeing process.
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Reviewed: Jul. 8, 2003
This bisque was very good. I dont really like peppers, but this is a subtle flavour. I couldnt find the beans required, so i used white kidney beans. I only used a 4th of what was asked for...and still i think the bean flavour was a little overpowering. A very good recipe
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Reviewed: Jan. 15, 2003
I loved this soup. The only thing I did different was to add 2 drops of Tabasco to give it some zing. I used feta on top and it was wonderful.
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Reviewed: Jun. 8, 2002
Excellent taste. I recommend adding chicken breast chunks. Roasting the peppers is the hardest part. I think there are more like 6 servings instead of 3.
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Reviewed: Jan. 7, 2002
This serves six only if you want a little cup of soup. If you want a big bowl, you need to double the recipe to serve six. I cut back on the garlic a bit, used Great Northern beans, and garnished with chopped cooked bacon. Great texture, great flavor. Everyone loved it!
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Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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Reviewed: Dec. 30, 2001
This soup is so delicious. I highly recommend it for family and especially company. To cut down on the time, instead of roasting the red bell peppers myself I used roasted red bell peppers from a jar.
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Reviewed: Mar. 15, 2000
This has quickly become a favorite in my house. It's an absolutely wonderful soup - tasty AND healthy. Thank you!
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Displaying results 71-77 (of 77) reviews

 
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