Comments on: red pepper soup

By: Even in Australia

Even in Australia — Mon, 23 Jan 2012 18:22:36 +0000

I have made a roasted red pepper soup for years. The recipe is in one of Jeanne Lemlin’s cookbooks (main course vegetarian pleasures, I think) and it’s delicious. And she includes a recipe for dill dumplings to cook in the soup. Together, they really make a meal.

By: Janel

Janel — Wed, 18 Jan 2012 17:49:42 +0000

This looks delicious! I’m making it as we speak and I was wondering if anyone had tried roasting a few of the peppers before adding to lend a smokier flavor?

By: Janet

Janet — Tue, 04 Oct 2011 20:03:52 +0000

My husband bought a huge bag of red peppers because they were on sale, so I said maybe I can find a red pepper soup recipe on line. This popped up..hope it turns out.

By: Mhari

Mhari — Sun, 02 Oct 2011 13:18:12 +0000

This is delicious! Thanks for the recipe.

By: geeg

geeg — Thu, 08 Sep 2011 03:45:29 +0000

I look forward to trying this. This is the best eating/enjoying site I know! Meanwhile, this has been my go-to (roasted) red pepper soup for years. You can use good jarred peppers, but it’s just not the same. Patrick O’Connell does know his stuff:
http://books.google.com/books?id=pnuFW6zT0T8C&pg=PA162&lpg=PA162&dq=patrick+o‘connell+red+pepper+soup&source=bl&ots=r0yVaITJdd&sig=3tvy3sFIjFFajui0MSVQZoZBB-w&hl=en&ei=yzhoTpS9IYWCgAf1yuTIDA&sa=X&oi=book_result&ct=result&resnum=2&ved=0CDAQ6AEwAQ#v=onepage&q=patrick%20o’connell%20red%20pepper%20soup&f=false

By: Kate

Kate — Tue, 26 Jul 2011 02:25:44 +0000

Yum~! 104 degrees outside in Texas, and … still: yum~!

By: Dawn Jones

Dawn Jones — Tue, 22 Mar 2011 16:54:15 +0000

Going to give this a try today in chilly Liverpool UK.

By: NHevergreen

NHevergreen — Mon, 31 Jan 2011 23:32:36 +0000

I realized this weekend that I had a LOT more peppers (red and green, mostly green) than I realized. I needed to use them up before they spoiled and found your recipe for a comforting soup made with *surprise* peppers! Instead of crème fraîche I used Greek yogurt and the result is delicious. We live in a small town with three huge farms, and I can’t wait to try it again in the summer with peppers fresh from the fields. Thank you!

By: Dagny

Dagny — Wed, 20 Oct 2010 19:10:02 +0000

Bliss, yet again. I used shalots (just because I had some left over), and everything was warming and wonderful. I found it made several more portions than you specified, but I’m not complaining :) Thank you!

By: mandameares

mandameares — Sat, 09 Oct 2010 14:05:25 +0000

I had an amazing red pepper soup at a restaurant the other day and was trying to replicate it when I looked on your site. I was already roasting the peppers in the oven as I read your recipe. Thanks to you I started making chicken broth right away–and I love the idea of the white wine and the thyme.And I was going to add cream–but now I feel like it would be fine not to. It is now legitamately Fall as I write this (and still pepper season at the farmers market– happily!)and NO ONE could dispute it being SOUP SEASON (agreed tho that every season is soup season..) The roasted peppers add a lovely smoky-sweet flavor. Have you ever tried it with (oven)smoked peppers?Warmed the kitchen up nicely too.