Roasted Red Pepper Soup

This is excellent, but I did makes some changes to make it vegetarian. Used No Salt Added Vegetable Stock. After the puree step, I added a large can of crushed no salt added tomato. I also Diced and Roasted Eggplant which I added.. I did not use the whole peppers, just used fresh ground. Will definitely make this again.

too tangy. would reduce or skip vinegar

Excellent, healthy recipe. I added 1 lb. cheese tortellini and a little sprinkling of parmesan cheese to make it more of a meal. I used sriracha as the hot sauce, which pairs nicely. I would recommend starting with 1/4 teaspoon of salt, then adding more to your liking, rather than putting in 1/2 teaspoon all at once.

I loved it. It was very simple. I also added about 3/4 pound ( rough guess) of crab. When I heated it up for lunch the next day, I topped it off with avacado. Yummy! Served with salad for a great dinner.

Delicious soup, which can be made quickly (if you take a few shortcuts). The first time I made it, I roasted the peppers. Now, I just throw them in the pot without roasting. The results are just as good, and the soup is ready in 20 minutes. I also only saute the onions for a two minutes before adding the other ingredients. Highly recommend for a nutritious weekday supper. I serve mine with a salad, baguette, and goat cheese. I gave it four stars because it's not really a five-star meal. But, it's probably a four-and-a-quarter stars meal.

Great soup! I will make this soup again, although peeling all of those peppers was a lot of work. I served it with a side dish of rice, garbanzo beans, peas, black soybeans, parsley and lemon juice. It was a nice pairing. *Tip: I didn't have a cheesecloth, and so I put the herbs in a tea leaf holder. That worked well.