A friend of mine is a vegetarian. I’m a carnivore thru and thru. I’m always looking for great recipes to serve both our desires. This one fits the bill! Thank you for posting
You can't beat Eastern European ajvar varieties! Baker Creek sells seeds for one they call Ajvarski. A Serbian friend gave me some seeds for Leskovački. I make ajvar and then use that to make pepper soup. Amazing!
I made this last night and let it setup overnight. Tonight, I ate it for dinner and loved it. There is something about soups and time. They seem to get better the night or so after making them.
Love this. Trying to get off dairy. Love the idea of a roux for the creaminess. Had some last night from a different recipe, with cream and it was fabulous, but I am going to try this one. Red pepper soup rules!
Great video! I’ve had some peppers in my fridge that I need to use up! I’m definitely making this for lunch today with grilled cheese on the side 😁 perfect meal for the cold weather we’ve been having!
always loved a good soup recipe, and past two years got a taste for heat, so I may try this with the jalapeno's I let turn red for heat, mixed with the roasted red peppers, then next would try the big thai chilies (just a few for heat) and then if feeling brave, the habanero's that have turned red...(I keep the orange ones for my orange hab hotsauce I make.) thanks for sharing. can't wait to try it.
I made this soup last night. This recipe is a keeper. I tried it with 4 dried chipotle peppers, and it was a touch spicy for me. Next time I’ll try just 2. It was still delicious even with the extra heat. Thanks for the recipe!
@@ChiliPepperMadness Just made it 3 minutes ago. Riffed off the recipe a bit, lost the flour to drop the carbs. But I put the heavy cream in before simmering, and it wound up being super creamy and tastes great!
I just made this and love it. I will admit that my technique for removing the skin from the peppers needs to be improved, but that's okay. That skill deficiency gives me more reason to make this dish -- to improve my technique.
Red Shepard peppers. Just picked up 1/2 bushel for $5 and have already roasted about a third of them in the bbq. I might thicken the soup with rice, as with a bisque as I have been trying to avoid flour.
Just made this soup this evening, I used a little Korean chili flakes, didn't want it to be spicy but sweet. My feeling is that the soup had too much flour (I put 3 Tbs to about 4 roasted peppers). Also, felt like it needed some acidity so added 2Tbs of balsamic vinegar. Next time I will try making it with roasted onions and garlic and also roast the peppers a bit longer than I have this time, so they will be sweeter and smokier.
It's easy to loosen up any soup made with a roux with just a touch more liquid, and surely acidity is always welcomed based on preference. I often like a pop of lime or lemon, or a dash of vinegar.
What kind of Red Peppers are you going to use to make your Roasted Red Pepper Soup?
Thinking about adding some pimentos...
I will use Italian Roast Red Peppers.
A friend of mine is a vegetarian. I’m a carnivore thru and thru. I’m always looking for great recipes to serve both our desires. This one fits the bill! Thank you for posting
You are so welcome!
Now, I hate humanity because I'm 50 yo and nobody ever told me bell pepper soup was an option! It's such a good idea! NEED!
Haha, at least you have it now. =) Definitely one we love, and I hope you love it, too.
You can't beat Eastern European ajvar varieties! Baker Creek sells seeds for one they call Ajvarski. A Serbian friend gave me some seeds for Leskovački. I make ajvar and then use that to make pepper soup. Amazing!
I made this last night and let it setup overnight. Tonight, I ate it for dinner and loved it. There is something about soups and time. They seem to get better the night or so after making them.
Exactly. More time allows for more flavor. So good!
This looks wonderful! Thanks for sharing.
You are so welcome!
Love this. Trying to get off dairy. Love the idea of a roux for the creaminess. Had some last night from a different recipe, with cream and it was fabulous, but I am going to try this one. Red pepper soup rules!
I hope you love it as much as we do, Bonnie! Enjoy.
@@ChiliPepperMadness Thank you. I already know I will!
Looks amazing! one of my favourite soups. Roasted red peppers taste A*m*a*z *i*n*g! And I love muhammara dip as well. Yum!
Once again, I made this soup but used filtered bacon fat in lieu of peanut oil for the roux. The result was a smooth and velvety soup.
I need some of that!
Awesome recipe- a keeper, will definitely make it again!!! Thank you!!! 👏👏👏
My pleasure 😊
Hey Mike looks delicious can’t wait to make it. I’m gonna go with the red fresno peppers. Good tip on how to roast peppers too
Thanks, Richard. I hope this one is a keeper for you!
Thorough but explicit, Excellent instruction! I would give 5 thumbs up if I could.
Glad you enjoyed it - thank you!
I think I'm making this tomorrow! Looks delicious~
Enjoy! We love it!!
That soup looks so awesome that I have already started ordering the ingredients to make it. Thanks for sharing this video...subscribed🥰
Enjoy!
Enjoy!
Great video! I’ve had some peppers in my fridge that I need to use up! I’m definitely making this for lunch today with grilled cheese on the side 😁 perfect meal for the cold weather we’ve been having!
Perfect with a grilled cheese! Enjoy!
Poblanos and Chipotles!!! Yummm!!!
Oh yeah, there you go. PERFECT with poblanos.
Perfect time of the year for soup!
Thanks, Bob. I hope you enjoy it!
I use Carmine Italian red peppers. But this recipe is nice and easy.
Sounds great!
I made your soup and it was lovely. Whole family enjoyed it.
Wonderful!
always loved a good soup recipe, and past two years got a taste for heat, so I may try this with the jalapeno's I let turn red for heat, mixed with the roasted red peppers, then next would try the big thai chilies (just a few for heat) and then if feeling brave, the habanero's that have turned red...(I keep the orange ones for my orange hab hotsauce I make.) thanks for sharing. can't wait to try it.
Sounds perfect to me!
I gotta try this. It looks really good. I think just one ghost pepper would be nice in this.
Yes, thanks. A ghost pepper would add an excellent touch of heat for sure!
Never thought that bell pepper can be used as a soup main ingredient. Wow.
Oh yes, it's so good! We really love it.
I don't grow Fresno's, until now. This looks very good.
Thanks! You'll love it with some Fresno's added to the mix.
awesome recipe. i finished it off with some ricotta cheese to make it creamier, great stuff!
Awesome. I love this. Glad you enjoyed it.
I made this soup last night. This recipe is a keeper. I tried it with 4 dried chipotle peppers, and it was a touch spicy for me. Next time I’ll try just 2. It was still delicious even with the extra heat. Thanks for the recipe!
Excellent! Glad you enjoyed it!!
I wish I had watched this before going to the store to get dinner stuff... Definitely going to try this tomorrow though.
Enjoy! One of our favorites for sure. =)
@@ChiliPepperMadness Just made it 3 minutes ago. Riffed off the recipe a bit, lost the flour to drop the carbs. But I put the heavy cream in before simmering, and it wound up being super creamy and tastes great!
@@angrytvrobot6130 Nice! Glad you enjoyed it!
I just made this and love it. I will admit that my technique for removing the skin from the peppers needs to be improved, but that's okay. That skill deficiency gives me more reason to make this dish -- to improve my technique.
Haha, love it! Enjoy the process and enjoy the recipe!
Looks divine! Yum!
Thanks!
Red Shepard peppers. Just picked up 1/2 bushel for $5 and have already roasted about a third of them in the bbq. I might thicken the soup with rice, as with a bisque as I have been trying to avoid flour.
Nice!!
Awesome!
Just made this soup this evening, I used a little Korean chili flakes, didn't want it to be spicy but sweet. My feeling is that the soup had too much flour (I put 3 Tbs to about 4 roasted peppers). Also, felt like it needed some acidity so added 2Tbs of balsamic vinegar. Next time I will try making it with roasted onions and garlic and also roast the peppers a bit longer than I have this time, so they will be sweeter and smokier.
It's easy to loosen up any soup made with a roux with just a touch more liquid, and surely acidity is always welcomed based on preference. I often like a pop of lime or lemon, or a dash of vinegar.
Graag het recept van paprika soep
I am going to use a mix of Marconi Reds, Red Bells and for just a touch of heat Antep Aci Dolmas
Sounds great! Marconis are ideal here as well. I love this combination.
Mike - red shishito peppers for this - absolutely fantastic! You have to wait until summer for that though...
Yes, perfection! I love shishitos. Let me know how it goes.
You should try eclipse Soupe
could you do a curry and coconut cream?
Curry spices and coconut milk/cream would be GREAT here!
Crazy uncle mike 🤣 ..,💿 👃 💿.... 💯👍🏻
"Just throw some scorpions in there." LOL
Haha, go for it! HOT!!
You can't order this in restaurants, why!?
Make it as a sauce and spread it on a sammich!
Joe from Germany
Yes, I would order it for sure! Also, YES, so good as a sauce. We love it.
I like idea..but ruex. Should be butter, not oil
Either works. Enjoy.