Comments on: red pepper soup

By: Holly

Holly — Sun, 28 Feb 2010 01:46:40 +0000

I have a soup group at work of nine employees that rotate turns bringing soup for everyone on Mondays. They were just asking for a pureed soup for this week and I found your recipe. It is amazing. I added a little extra red pepper flakes and some dried oregano at the end. Delicious!

By: Cindy

Cindy — Sun, 28 Feb 2010 00:16:37 +0000

I have recently moved to China and have taken to lookiing up all my recipes online, and I stumbled upon this one. It is simple enough that I could find all the ingredients easily and it was full of flavor and quite delicious. I used half red and half green peppers however I don’t have a blender of any kind so I mashed it using the back of a spoon as much as I could, and was actually quite pleased with the resulting texture. Although not smooth as your recipe calls for, the medley of red and green was much more tempting than the resulting brown mush would have been. Thanks for the post, I’m looking forward to trying out many more recipes.

By: Arkansas

Arkansas — Wed, 13 Jan 2010 17:27:27 +0000

Your peppers are perfect! I have a garden myself and I envy these peppers so much. I will try to grow this variety and see what I get.

By: Julie

Julie — Wed, 14 Oct 2009 03:17:29 +0000

This was absolutely amazing! I saw that red bell peppers were 2 for 79 cents this week at my local market and knew I had to finally try this recipe. Definitely a keeper!

By: Tara

Tara — Tue, 30 Jun 2009 20:59:54 +0000

I love love love your site! I cannot wait to try so many of your recipes! I think I may even try this one for supper tonight :)

By: Kathleen

Kathleen — Mon, 08 Jun 2009 23:45:13 +0000

Again your website lures me, as my cookbooks gather dust. This was ridiculously easy and ridiculously good (and ridiculously cheap since I found 3# bags of orange peppers for 2 bucks at the market yesterday…) I’m eating it cold (it IS June, after all), and my only comment is that it is even better with a big spoonful of harissa in each serving. Then again, almost everything is better with a big spoonful of harissa!

By: deb

deb — Tue, 24 Feb 2009 21:42:32 +0000

Nah, I have never made it. I’m kind of weird about corn, unless it’s straight off a grilled, buttered cob.

By: sj

sj — Tue, 24 Feb 2009 20:39:41 +0000

Hi Deb, I have a massive craving for corn chowder – is there a recipe you have in your arsenal, or one that you recommend? I know it’s not corn season, but I was thinking to go with frozen or canned… thanks so much!

By: Mx-Susan

Mx-Susan — Sun, 17 Aug 2008 18:47:42 +0000

Yes a year later and you are reciving comments!
i Googled “red pepper soup” and of all the recipes I clicked on yours.
Your commentary and photos are delightful!
I live in La Paz, Baja California Sur. We treat summer like folks in other parts of the world treat winter: we stay inside as much as we can, artificially regulate our indoor climate and read, create, take siesta and eat.Even swimming is an early morning or late evening event, the sun is just too intense. We lose our tans in summer.
My beloved is napping, I awoke from my nap hungry, and decided to make red pepper soup. It’s Sunday, it’s hot, and the thought of driving to town to grocery shop and go in and out of the car and be sticky and hot was worse than having no groceries in the house.So for the second day in a row we decided to “eat out of the refrigerator’ as my mother used to say.
So I looked in the refrigerator and saw that I had lot’s of huge, red, luscious, thick and crisp red peppers.
So I am off to the la cocina to cook.
I make a wonderful cream of pob;lano chili soup. Red peepre here i come.

By: deb

deb — Thu, 10 Jan 2008 18:03:13 +0000

Hi Kayla — I haven’t tried it with jarred ones, so can’t give it my vote of confidence. However, I find the quality of frozen peppers–especially from Cascadian Farms and other brands I find at Whole Foods–to be excellent. I am sure you could use those and get good summer flavor out of the soup.