Comments on: Roasted Red Pepper Tortilla Soup

By: Janine Barclay

Janine Barclay — Sun, 11 Apr 2021 21:29:52 +0000

I didn’t love this soup but it was no failing of the recipe but rather my personal preference. I like roasted tomato and red pepper soup with fresh basil better. The consistency was perfect. The roasting, peeling etc. of the peppers was more work than I prefer

★★★★

By: Kate

Kate — Fri, 29 Jan 2021 20:06:51 +0000

In reply to Ágnes Csatáry. Thank you for sharing how you made this one work for you!

By: Ágnes Csatáry

Ágnes Csatáry — Wed, 20 Jan 2021 18:28:48 +0000

I did the soup with jar roasted peppers. and added some honey to balance the acidity coming from the preserved food which is usually marinated in vinegar. Still a bit sour-ish. but if someone has no time to roast and peel the peppers, can be an option.

★★★★★

By: Melissa Barnes Dholakia

Melissa Barnes Dholakia — Mon, 18 Jan 2021 16:18:44 +0000

This soup was AMAZING! Something to make less time consuming – I roasted and peeled my peppers and garlic in advance when I was roasting veggies for another meal. So just needed to pull them out of the fridge to make this. So good!

★★★★★

By: Kate

Kate — Mon, 02 Nov 2020 20:19:34 +0000

In reply to Naazma. Thank you for sharing! I'm happy you enjoyed it, Naazma.

By: Naazma

Naazma — Fri, 30 Oct 2020 17:02:10 +0000

Hi Kate, i made the soup today. I love the sweetness of roasted paprika. The cumin end Garlic seemed to much but i was wrong! This soup is definitely ine of my favorites. I replaced the Feta with roasted chickpeas (ground cumin, salt and cayenne pepper).

★★★★★

By: Paula

Paula — Fri, 02 Oct 2020 22:55:21 +0000

I just tried this recipe as I love your roasted tomato and red pepper soup! It’s a staple and so will this recipe. To get creaminess instead of the arrowroot or corn starch I added raw unsalted cashews in the last five minutes then used a high powered blender. It was think creamy and delicious.

By: Elaina Thornhill

Elaina Thornhill — Sun, 19 Jul 2020 22:12:13 +0000

Can’t wait to try this!! I find myself continually using your recipes! We keep roasted red peppers in the freezer and use regularly. I find the jarred kind are too expensive and it’s super easy just to roast them, toss them in an air tight container for a few minutes then peel. The skins practically fall off. I then freeze them in batches and pull then out as needed for recipes.

★★★★★

By: Shelba Murphy

Shelba Murphy — Mon, 01 Jun 2020 21:12:30 +0000

This soup is absolutely delicious! My husband made it with fresh organic peppers, and homemade vegetable stock. He even added a scotch bonnet pepper to the veggie stock to provide a little heat and depth of flavor. It turned out to be the best batch of soup he’s made yet! Highly recommend this recipe!

★★★★★

By: Diane

Diane — Thu, 26 Dec 2019 20:23:20 +0000

In reply to Kate.

I did not end up freezing it. I had to make a double batch and if there is leftovers I will try freezing and let you know. Soup usually freezes really well but you never know. It did turn out delicious! This will be added to my soup recipes for me and my family.

Tips: If anyone has a steam oven I would highly recommend using it for the peppers after they are done roasting. I put it on steam at a low temperature for 10min. My skins peeled right off!!!
I also used an immersion blender and it worked great!

★★★★★