I have a similar soup in my little cookbook Tropical Taste, except I use 4 red bell peppers and only one potato. I did not roast the peppers. Maybe next time I make it I will! Sounds wonderful!

I've got a recipe for a soup similar to this, but the trick I've used to make it "creamy" without actual cream or milk (for those who have dairy issues, like me) is to add a can of white beans (I usually use Great Northern) near the end of the cooking. When you whiz it up in the blender, the beans add a creaminess and smoothness to the texture that is fantastic, and is great for you (less fat, more protein)!

Fantastic! Making it again next week. Thank you! Excellent when you spice it up a little. By the way, Great Blog!

Quite tasty. The bell peppers in the garden were looking unhealthy, so I substituted with a mix of Anaheims and Jalapeños and it worked quite well (at least, from my perspective).

My kids and I loved this recipe! But did anyone else's soup not turn out the beautiful red color as in the photo? Mine didn't. Perhaps I indeed had more potatoes than needed, but I can't imagine having a stronger roasted pepper flavor than I already had. Comments?

Great recipe...so easy and the soup tasted wonderful. also a bonus to be eating something very healthy.
I have sent it to many friends....thanks!!

Good Soup, Although I think it calls
for a tad too many potatoes, after puree
you could taste a definite starchiness to
the soup like millions of little potato
pieces in your mouth. I enjoyed the creamyness
of it but not the texture. Next time more peppers
and one potato!

Here's some photos of it:
Here

It is easy and tasty, but it does need a lot more roasted peppers to look like the saturated red color of the soup in the photo.

A good and simple basic recipe that can be altered to suit personal taste. It's very good alone but also makes a good base for added ingredients. When I was really hungry I added leftover rice and mixed vegetables to make it chunky and filling.

I made this soup for the first time over the weekend for my book club. Everyone loved it!

I had never had to take the skin off of peppers before, but the isntructions for how to do it were excellent.

I know that I probably used more potatoes than I should have. Next time, I will use a third pepper and the same number of potatoes.

The other thing, I'm overseas and the potatoes here are starchier/more glutinous. I have friends whose mashed potatoes turn out disastrously because they over-mash them. For sure, when I blended the soup at the end, I know that I over blended the first bit because of how the potatoes turned out. It's just something for me to be aware of.

I am sending this recipe to many, many people because it is so easy and delicious. I love the white bean idea, too!

Many thanks for sharing this!

I made this tonight and it was marvelous...despite a little mishap with the blender. I love spicy food, so I loved the option to add a little more *kick* with more cayenne pepper!

I made this soup last night. I used 3 large red bell peppers, 2 potatoes, low fat milk, vegetable stock, and margarine instead of butter. It is delicious and looks just like the picture!