Reviewed: Mar. 14, 2013

Delicious and creamy, even without the sour cream. The ONLY change I made was to decrease the amount of broth for a thicker soup. Perfect for a light dinner or even with a 1/2 sandwich. Thank you!

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Reviewer:

amifischer

Cooking Level: Intermediate

Home Town: Baton Rouge, Louisiana, USA

Living In: New Orleans, Louisiana, USA

Reviewed: Feb. 8, 2013

OMG! Eating this right now. Used 3C veggie broth and 1C chix; did not add as much broth back to the pureed toms/pepps to avoid a thickening agent. What a lovely soup!!

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Reviewer:

Helen

Cooking Level: Beginning

Reviewed: Feb. 3, 2013

Meh soup. Roasted red pepper and spicing was good but the tomato overwhelmed everything and was too watery. Probably if I had better tomatos and cooked it longer during the second step to really, really cook off all the tomato juices it could have been better. I cut back on the chicken stock to 4 cups and I still would if I had to do it again. Definitely a labor and time intensive recipe.

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Reviewer:

craigcu2

Reviewed: Jan. 17, 2013

I've made this 4 times & have tweaked it each time. The base recipe is solid so you can dabble with minor changes & the flavor is still great. I now make it with 3 pounds of tomato, 4 large red bell peppers and increase the garlic/onion/spices in proportion. I roast my onion & garlic along with the tomato in olive oil that has been infused with cilantro & roasted onion. I add more cayenne & hot sauce(s) to give it extra punch & leave out the butter & flour. It is tasty with or without sour cream. This is a solid recipe with easy prep. Lots of flexibility to tweak ingredients & dabble in spices without losing the great basic flavor.

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Reviewer:

KatzNK9

Cooking Level: Intermediate

Reviewed: Jan. 12, 2013

This was a tasty soup! I roasted a red pepper earlier today and was looking for something to use it in. It does have a slight heat kick to it, though, but the color is brilliant. I might post a picture tommorrow. I thought the directions were a little much. So, I sauteed the onion in the olive oil for about 5 minutes and then added the garlic for about another minute. Then, I threw all of the ingredients in my Vitamix blender for 9 minutes as it has a heating function. I made 1/3 of a recipe and just rounded the ingredients up or down to make it easier. I knew that amount would fit in my blender also. I got about 4 soup cup type servings still, cutting back the recipe. I ate it with sesame crackers, but for a heavier meal this would be great with a grilled cheese.

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Reviewer:

Blender Woman

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Richmond, Virginia, USA

Reviewed: Jan. 8, 2013

This soup was to die for....

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Reviewer:

Glen

Cooking Level: Beginning

Home Town: Sudbury, Ontario, Canada

Reviewed: Dec. 29, 2012

Fabulous soup. Used 3 small red and 3 small yellow peppers, roasted and peeled. Five small-ish cloves of garlic, crushed. One 28-oz can diced tomatoes. 8 cups turkey stock (home made). A hefty dash of chipotle chili powder (instead of hot sauce and cayenne). And used an immersion blender to blitz. Took more salt than I thought it would to bring it up to my taste. Served with a little sour cream, and added a tablespoon of freshly grated Parmesan cheese. Had great body and was hearty without being heavy. Delicious!

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Reviewer:

duckiewhomp

Reviewed: Dec. 15, 2012

Great recipe! I made some soft garlic twisty bread to go with this soup. I chunked up the bread and added to each bowl before serving. I topped with a sprinkle of parmesan and it was fantastic! Reminds me of Boston Pizza's version! Yum yum!

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Reviewer:

yummymummy

Reviewed: Nov. 20, 2012

As written, I found the recipe rather too mild tasting - just not enough flavour. I ended up reducing it somewhat further and adding some tomato sauce and a little extra of all the spices. I will definitely make it again, but next time with more tomato and an extra pepper. It ended up lovely regardless but I think it will be better next time. Instead of thickening with the roux, I used skim milk powder for a bit of creaminess. I also didn't like the idea of cooking it down, adding stock THEN pureeing it (I don't have an immersion blender). I cooked the veggies, pureed them THEN added the stock.

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