I made this a few weeks ago & have been meaning to come back & rate it. This is a delightful soup! I added a little salt, some crushed red pepper flakes & basil (stopped at 4 c chicken stock) & served this with broiled cheese melted on garlic ciabatti bread type sandwiches. It was a very yummy meal! Thank-you for sharing this recipe!
I have been making this recipe since 2010....<br/>It is Everyone's favorite!<br/>I personally roast the Red Peppers, Tomato's and garlic on an open fire outside which takes extra time but it is WELL worth it.<br/>Tomorrow is my son's birthday and guess what he wants for his birthday dinner.<br/>Yep! <br/>The ingredients are wonderful when put together, but its a moms love that makes it all come true.<br/>So Thank You to Manda C for this GREAT Recipe.<br/>Tess
I had this at a restaurant and enjoyed it; notwithstanding, I am not a tomato fan at all. I did a google search of the name of the restaurant soup and found this recipe which was an identical name match. This soup was okay, granted, I only had 32 ounces of chicken broth -- to this end, oddly, it still seemed more acidic that the restaurant version I really enjoyed. Before serving, I did top it off with some cooked white corn and cilantro, which, I thought added a very nice touch. Overall, I would not make this again.
I used what I had on hand, a fresh red and yellow bell pepper and quite a few fresh tomatoes. I roasted them in the oven then added them to the recipe when it called for it. The end result was a bit thinner than I was hoping for, but tasted fabulous. (I stopped adding chicken stock at 3 cups) I added Gruyere cheese on top and served it with sourdough bread. Rave reviews!
Incredible recipe! I found it trying to duplicate something I'd had at a restaurant. I doubled it and added fresh lemon juice and cubed/sauteed chicken breast. Delicious!!! -kmf