I've made this twice already, and will certainly make it again. The prep is not hard, my least favorite bit being washing the food processor. The reward is well worth it. The texture isn't too heavy. I'd call the spiciness mild. I've substituted jar garlic for fresh (once), cilantro for parsley (both times, adding about 2 tbsp, chopped), and in one try reconstitued dried porcini mushrooms, and in another fresh baby bella mushrooms. It worked out great in all instances. The soup keeps well in the fridge, though the color goes from red to brown quickly.

Hi Joan, Where can I get the recipe for this soup. It sounds delicious. Thanks.