Red peppers are roasted under the grill, then cooked with tomatoes, garlic, paprika and thyme. The soup is pureed and thickened with a roux to create this creamy, slightly spicy, tomato soup.
Not as thick and creamy as I like my soup but still really yummy even my fussy 5yr old enjoyed it x - 20 Jan 2017
Very good recipe. I took some liberties as I was short on time, and still had a great result. I used a large jar of purchased roasted red peppers. I also used a large can of diced tomatoes, and veggie broth instead of chicken broth. I ended up with all the ingredients simmering away in the pot and then used my immersion blender to puree everything right in the pot. Excellent flavor and seasonings. I also added some dry mashed potato flakes to thicken it up at the end instead of the butter/flour. Thanks for a great recipe! - 02 Jun 2003 (Review from Allrecipes US | Canada)
I really dislike tomato soup out of a can, but have had wonderful tomato soup in restaurants. This recipe was exactly what I was looking for! I made it for my book club and all the gals raved about it. I did make a few changes. First, I used canned diced tomatoes. I also sauted two chopped red peppers and used one roasted red pepper from a jar, putting them all in at the same time instead of reserving one for the end of the recipe. Instead of making the roux I added some cornstarch to a bit of the broth, stirred until smooth, and then mixed that into the soup. Finally, instead of the sour cream I added a few tablespoons of cream to the entire batch before serving. Wonderful! - 01 Mar 2005 (Review from Allrecipes US | Canada)