Freeze red peppers or freeze soup?

[BarbaraL]

I've been reading the "roasted red pepper" thread about freezing the peppers -- just bought a whole bunch of peppers for 99 cents a pound! My question: is it better to freeze the red peppers (after roasting), or make the red pepper soup and freeze the soup? Just wondering!

[lorilei]

Since you'll have the added benefit of the flavors melding during their time together, my inclination would be to freeze the soup.

http://www.cookinglight.com/bbs/smile.gif

[Missi]

I posted the original thread about red peppers. I plan to freeze just the peppers because I use them in all different sort of ways (on sandwiches, on pizza, in sauces, etc.) than just in soup. But you can make a batch of soup and freeze that too! ( My local farmers market has peppers $.99/ lb too! Great deal!)

[Vanessa]

I would freeze the peppers as they would take less space in your freezer plus you can use them for different recipes including the soup.

[Connie]

I would also freeze the peppers; that's a good comment about the space. I think also that while the peppers are o.k. if they collect a little ice/water, the soup might be better before freezing.