Comments on: Roasted Red Pepper and Cannellini Soup

By: Vanessa Santana

Vanessa Santana — Sun, 03 Mar 2019 19:39:02 +0000

I think the soup was good and really easy to make .
I noticed the peppers took longer to cook .
I think the soup was over powered with basil .
I would recommend using less basil to have a more flavor taste .I would make it again though !

By: Lynn

Lynn — Thu, 14 Jan 2016 06:56:39 +0000

In reply to Ruth. Hi Ruth, thank you so much for letting me know. I'll change it right now! xx Lynn

By: Ruth

Ruth — Thu, 07 Jan 2016 22:23:32 +0000

This soup is delicious and easy to make, except for one problem. For the cooks like me who do not use Celsius when we cook, could you please add that the peppers have to cook at 400 degrees, not 200. It took me a hour to figure this out.. Your soup is amazing though

By: Lynn

Lynn — Tue, 27 Oct 2015 06:30:21 +0000

In reply to Geraldine | Green Valley Kitchen. Thank you so much Geraldine! I am such a huge fan of roasted red peppers, but roasted tomatoes must taste delicious too. Maybe one should combine the two?? Have a wonderful week! xx Lynn

By: Geraldine | Green Valley Kitchen

Geraldine | Green Valley Kitchen — Mon, 26 Oct 2015 23:49:54 +0000

Love this soup, Lynn. The combination of the smoky roasted red peppers with cannellini sounds great. I’ve made a tomato and cannellini soup before but think that the roasted red peppers are a great alternative. Love all the spices you’ve added also. Looking forward to trying this!