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I love red peppers and it seems that every soup I tried that showcased their flavor failed miserably! It took me 5 tries before I got the results that I wanted and this recipe is the culmination of 3 years of tweeking! It makes a big batch of soup but I purposely make big batches since this soup freezes really well. I've even used it as a pasta sauce! You can adjust the "heat" to suit your tastes but I have a low tolerace for a burning mouth so as written this will have a small bite to it without smacking you in the head.
Units: US | Metric
Serving Size: 1 (315 g)
Servings Per Recipe: 12