By Ravenseyes on January 02, 2008
"This is a nice robust and colorful soup - packs a punch and yet has a great taste - nothing better than roasted red peppers and roasted tomatoes."
Serving Size: 1 (592 g)
Servings Per Recipe: 8
"Excellent Soup! It was very easy, rich in flavor and I loved it. I followed the recipe exactly except for one thing. I added a bit more garlic and I roasted 1/2 of the garlic. I thought the combo of 1/2 roasted and 1/2 not was really good.
Otherwise, followed it exactly. I did add the cream which you listed as optional which was really good. Some fresh basil as a garnish and it was perfect.
Thx for a great recipe.
"My fondness for roasted vegetables, particularly red peppers is easy to see in my reviews so no surprise that the moment I noticed this recipe it went right into the must try cookbook. A large bag of farm fresh tomatoes just delivered created the perfect opportunity to enjoy this creation. I made three adjustments both of which I think worked well for me. First I doubled the garlic and roasted it along with the tomatoes. Roasted garlic has a much sweeter, much milder flavor that worked well with the other vegetables. Similarly I roasted the peppers as well which more of a slow roasted flavor and made them even easier to peel. My third change was that I discovered my white wine was not up to snuff. Since poor ingredients lead to poor results, decided that additional broth would be a better choice. The time involved at glance makes this appear to be a little fussy, but that is not at all the case as it is easy to do other things. Moreover the results make this well worth the wait. I loved how the slightly spicy note acted to enhance the sweetness of the tomatoes and peppers and the way everything blended together. A little shaved soy mozzarella and a bowl of this chased the fall blahs away. Thanks. Made for Potluck Tag."