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    You are in: Home / Recipes / Roasted Red Pepper Cream Soup Recipe
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    Roasted Red Pepper Cream Soup

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on December 15, 2014

      Wow! I was surprised at how good this soup was. We substituted 2 12 oz jars of roasted peppers for the fresh (which really cut down on the time it took to make it), and used coconut milk instead of the cream, but otherwise didn't change a thing. It was slightly spicy (which we love) and had an excellent flavor. Definitely recommend this soup, and we will make it again for sure!!

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    • on February 25, 2008

      tastes like liquid sunshine! we can't get enough of this soup!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 25, 2005

      Very good. Next time I will use 4 peppers instead of 6, as the peppers I used were very strong & I prefer a more subtle flavor.

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    • on December 19, 2004

      it tops my favorite list thankyou 4 such a yummy soup

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    • on October 26, 2004

      I wanted a creamy tomato flavour. I added one 28 oz. can of plum tomatoes after the onion,garlic, spices and peppers have cooked. Hints: Seed peppers and put cut side up under broiler. No turning necessary. Family and friends enjoyed!! the

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    Nutritional Facts for Roasted Red Pepper Cream Soup

    Serving Size: 1 (384 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 226.0
     
    Calories from Fat 132
    58%
    Total Fat 14.6 g
    22%
    Saturated Fat 6.0 g
    30%
    Cholesterol 31.2 mg
    10%
    Sodium 248.8 mg
    10%
    Total Carbohydrate 18.8 g
    6%
    Dietary Fiber 3.5 g
    14%
    Sugars 10.0 g
    40%
    Protein 6.9 g
    13%

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