Roasted Red Pepper Soup With Pesto Croutons
If you serve the soup cold, stir in an extra 1/4 teaspoon salt.
If you serve the soup cold, stir in an extra 1/4 teaspoon salt.
I agree that it needs a little salt and pepper, but my husband LOVES this soup. He's a big protein guy though, so we usually grill a chicken breast to go along with it.
Read MoreTakes time to prepare, but it is worth the effort. Would make it on special occasions
Read MoreI added on lg can of tomato puree and it became one of my favorite soups ever!!! We love it at our house with a grilled provolone and mozzerella sandwhich
Read MoreNot a thick/creamy soup. Needs some added spice/hotness and some sugar to sweeten it up, otherwise pretty bland.
Read MoreI made this the way the recipe stated plus two chipotle peppers (from a can of chipotle peppers in adobo sauce but omitted the sauce) to spice it up, & it tasted horrible. Not edible..bitter. Then, I added some diced tomatoes & made it worse -- more bitter & acidic. Then, I added 2 cans of store bought tomato soup & some whipping cream, a tsbp of sugar, and that mellowed it out enough where I could eat it. Everyone I served it to loved it--good amount of spice --jazzy tomato soup, essentially. It was still a little 'zingy' for me. It has potential, but 'as is' it is not very good. I've been asked to make it again, so I must have fixed it in a good way...they would not be asking for it again if it was made as the recipe states. It was really fast & easy to make, though...the reason I'm trying to perfect it.
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