Red Pepper Soup
Total TimePrep: 35 min. Cook: 20 min. + cooling
Makes12 servings (about 3 quarts)
Wow, what a tasty soup! I upped the spice level a bit by doubling the cayenne and red pepper flakes and have been enjoying it with some feta crumbles on top!
This soup was the perfect way to use a bumper crop of peppers! I roasted the peppers and removed the skins before adding them to the soup mixture; I also used my immersion blender to puree the soup. We enjoyed some of the soup right away and put the remainder in the freezer. I will definitely be making this again!
I have a bumper crop of red peppers in my garden this year and was looking for a new recipe to use them. This is wonderful. I made it as directed. I froze some red peppers so I can make this soup again in the winter months. Thank you for submitting it.
I really dislike it when people alter the recipe; however, I think the revisions we made did not really alter the flavor. We did not blend the mixture so that it would still have texture. We added chicken so that it would be a meal. The taste was great. My husband and I both agree on this recipe and really like it. It freezes well too like the previous person stated.
Great-tasting, unique soup that was easy to make. I roasted the red peppers under the broiler and then removed the skins and seeds while the other veggies were cooking, and then added the peppers. Instead of waiting for the soup to cool and pureeing in a blender, I used an immersion blender right in the pan. We served it with a loaf of beer bread for the meal.
I made this soup last year and put some of the extra in the freezer. My husband loved the soup the first time around, it reheated very well and tasted awesome. My husband too it to work with him and had it with tuna sands! My father in law had some that day too and gave rave reviews! Thank you for this recpie we will make it often :)
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