Comments on: Roasted Red Pepper and Tomato Soup

By: Cookie and Kate

Cookie and Kate — Sat, 31 Oct 2026 18:33:28 +0000

In reply to Debbie. Hi Debbie, that sounds great!

By: Yvonne Beck

Yvonne Beck — Wed, 28 Oct 2026 11:25:02 +0000

This is my go to simple satisfying and soulful soup for winter and I make it almost every week. It’s so quick even with the roasting time and I add two scoops of a collagen protein powder at the blending stage to make it even healthier for me too! I always share it on my socials so hope I can get more to try it out for themselves.

By: Debbie

Debbie — Sun, 25 Oct 2026 22:20:52 +0000

I helped host a wedding shower yesterday and I have so many grape tomatoes and pepper slices left over. I remember a delicious tomato bisque made by a friend and wanted to be adventurous with these left overs. If necessary I would strain soup after combining ingredients. Should I give it a try?

By: Keith Bragg

Keith Bragg — Thu, 22 Oct 2026 17:13:44 +0000

Excellent soup. I added basil fresh from the garden and more onions and bell peppers and a full head of garlic and 6 cups of vegetable stock. Delicious and vegan, doesn’t need any cream.

By: Karen

Karen — Sun, 18 Oct 2026 20:35:32 +0000

Made the roasted red pepper and tomato soup. Followed your recipe without any additions. The roasted red pepper adds a richness to the soup so nothing else is needed for a savory dish.

By: Mia Howson

Mia Howson — Wed, 09 Sep 2026 20:06:06 +0000

Thank you for a perfect recipe. This is my 4th batch. I’m taking advantage of the vegetables at peak ripeness. It will be wonderful to have in the winter.

By: Joan Lerdahl

Joan Lerdahl — Mon, 07 Sep 2026 08:46:18 +0000

In reply to Sherri W. Add a little baking soda (1/2 tsp) to the batch to reduce the acid and stop milk/cream from curdling.

By: Joan Lerdahl

Joan Lerdahl — Mon, 07 Sep 2026 07:18:48 +0000

If you’d like to reduce the acidity, you can also add about 1/2 tsp baking soda, which will make it foam for a little bit, but helps with the acid. The same goes for chili, and helping to reduce the gas from the beans.

By: Jon Steele

Jon Steele — Fri, 04 Sep 2026 13:42:24 +0000

Its a good recipe. But I really must question the 8-9 medium tomatoes at 5 pounds weight. There is no medium sized tomato that weighs that much. You either mean 5 pounds of tomatoes or not. Never use numbers or subjective sizes you are more likely to get people saying it didnt work.

By: Cookie and Kate

Cookie and Kate — Fri, 04 Sep 2026 03:06:16 +0000

In reply to Kennedy. Hi Kennedy, for food safety, it's important to always use a recipe developed for canning.