Roasted red peppers, potatoes, celery, carrots, garlic and single cream make up this deliciously hearty soup. If you prefer a smooth soup, simply puree in a liquidiser.
I had some red peppers in the fridge that were a few days old, and I went looking for recipes to use them up. This one really fit the bill! I roasted the peppers under the broiler and after letting them "steam" in a small paper bag for several minutes, the charred skins slipped right off; seeding and deveining is slippery but quick. I used only olive oil and I sub'd skim milk for the h&h (to save a few fat grams, of course!). I also pureed the soup -- I adore cream soups because they seem so decadent. The flavor was complex, and the color was lovely! - 14 Apr 2007 (Review from Allrecipes US | Canada)
This is one of my families favorites soups!! I actually add 2 jars of roasted red peppers and simmer the soup all day. It lets the potatoes cook down and the broth becomes thicker and adds flavor. - 11 Feb 2006 (Review from Allrecipes US | Canada)
This was very good... I made it for a crowd and didn't feel like dicing everything, so I roughly chopped everything, cooked as directed and pureed it in the end. That gave it a nice chowder-like consistency. And I will say, the flavor is wonderful the next day! - 06 Jan 2008 (Review from Allrecipes US | Canada)