Roasted Red Pepper-Tomato Soup

Nothing special, wouldn't make again. Too much onion. The onion taste overpowered the red pepper. More like a tomato soup. Definitely needs some altering.

This was FABULOUS. I'm not always a fan of roasted peppers, but here they gave a real depth to an easy tomato soup. Served with Greek yogurt.

Although the recipe generally gets 5 stars, I was a bit nervous about this soup because so many people said that it was missing something and needed to be altered. In the end, when I made it, I did alter it: I doubled the garlic & paprika, I added 3t lemon juice, I added 1 roasted jalapeno, I used 2 cans chicken broth. The soup was FANTASTIC, and I would totally make it again! We served it with homemade corn tortillas, which I thought was nice. My fiance will likely want to make bread to go with it next time.

This recipe is a good start, but a few additions made it outstanding. Add bay leaf and dried thyme while simmering. Remove bay leaf before putting in blender. After soup is blended, stir in 1 tsp. balsamic vinegar and a splash of gin and 1/2 c. cream. Or instead of cream top each serving with a dollop of creme fraiche.

Great soup, but needed a little doctoring. I doubled the paprika and garlic as another person suggested. I also added a combination of a few chile powders including ancho chile powder...made it a bit smoky tasting. Instead of pureeing in the blender I used my immersion blender and it wasn't as smooth as I would have liked it so I ended up getting out the blender after all...was totally worth it...velvety texture was great. Soup is rich without any cream or hardly any fat. Wonderful for a Fall day. Next time I might consider adding a few extra roasted peppers so it seems more peppery and less tomato-y. This soup seems to lend itself well to positive experimentation so have fun!