This soup hurts my eyes. It’s so very red! That’s just one of several reasons why you should not make this soup. Also problematic: it’s expensive. Organic bell peppers are not cheap and you’ll need quite a few of them for this recipe (unless you are growing bell peppers now, in which case, goldmine! I’m so jealous.).
Furthermore, roasting and peeling bell peppers is no fun. The process ranks pretty highly on my mental “least favorite things to do” list. It’s time consuming, tedious and makes my fingers burn because I never learn my lesson and wear gloves (clearly a personal problem). Lastly, this soup takes a full hour or longer to make, so it’s definitely not an I’m-starving-where’s-dinner kind of option.
Why should you make this soup, then? It’s outrageously delicious, that’s why! Hands down the best red pepper soup I’ve ever tasted.