Roasted Red Pepper and Sun-Dried Tomato Soup
Recipe Courtesy of Wayne Nish
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- Recipe categories: Vegetables, Onion, Tomato,
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Average Rating:
Total Reviews: 12
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By la jolla cooking
La Jolla
on January 14, 2013
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Disappointed. Extremely thick so it couldn't be strained without adding more chicken stock or water. Suspect that the dry sundried tomatoes (which I did hydrate for an hour were the culprits. Has anyone tried using sundried tomatoes in oil? Also like another reviewer stated...it had a very strong tomato taste which over-powered the red peppers.
By DeeeeeDeeeee
on April 26, 2011
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I love this recipe. It's very tasty and healthy. I make it for company all the time and double the recipe with no compromise to flavour. My little twist is to sprinkle with parmesean chesse when serving. One of my favourite soups ever!!
By BC fan
on December 31, 2010
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Very easy soup to make but I felt it had too strong a tomato flavour.
By MaggieLyn
Suwanee, GA
on September 04, 2010
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I found this recipe after having eaten a Roasted Red Pepper soup in a restaurant. This taste very much the same as the one I enjoyed so much. I added a streak of jalopeno coulis on the top just to add a punch! Also, because that's what the restaurant did and I liked it. I have made this for company and they raved about it!
By t.chappell_7895877
San Jose, CA
on December 30, 2009
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This soup is great. When you don't want the heavy flavor or red pepper soup or the sometimes bland tomato soup this is perfect!
A lot of soups like this call for heavy cream. This one is not only delicious but it's healthy too. I used the suggestion of the other reviewer and used canned italian stewed tomatoes instead of using up all of my fresh ones and it was great. I doubled the recipe so I can't wait to have it again tomorrow.
By alyhen14_10206052
Irvine, CA
on March 15, 2009
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I added a can S&W Italian Recipe Stewed tomatos instead of the fresh tomatos and got a better consistency and flavor. I agree the sour cream is a great addtion. Definately need to double the recipe.
By bgjgm_3587740
Daphne, AL
on February 04, 2009
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I really enjoyed this soup! I realized I should have doubled the recipe! It was delicious and I will definitely make it again and again. I added a few fat free croutons and that was very good.
By gailgroth_8270390
alpharetta, GA
on August 31, 2008
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I have a lot of red peppers and tomatoes in my garden. This recipe was excellent. I added a dopplop of sour cream and a few basil leaves for color and added flavor. This soup tasted even better the next day!
By punkeepi_1570426
los angeles, CA
on February 16, 2007
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this soup is a keeper for life! I used homemade chicken stock and that helps it not be salty. Don't use canned broth for this recipe. the results are incredible and restaurant quality.
By pdsab_7027974
Columbus, OH
on January 13, 2007
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I used a homemade stock that might have been more than the amount suggested, so I can't blame the recipe. The flavor is very good and the blends of flavors fit well withing the recipe. I used dried basil but I'm sure fresh would be much better cooked in the soup.
I'm serving it with grilled perch sandwiches topped with a GOOD tarter sauce, tomato and lettuce. Don't forget to grill the buns while your at it.