Zupas Roasted Red Pepper Soup Recipe

Name: Zupas Roasted Red Pepper Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter; 2 cups diced onions; 3/4 cup diced celery; 1 1/2 tablespoons diced garlic; 2 teaspoons dried thyme; 1 1/4 cups heavy cream; 7 cups vegetable stock; 1 (28 ounce) can roasted red peppers; 2 teaspoons dry basil; 2 tablespoons cayenne pepper; 1 bay leaf; 2 teaspoons kosher salt

Servings: persons

2 tablespoons butter
2 cups diced onions
3/4 cup diced celery
1 1/2 tablespoons diced garlic
2 teaspoons dried thyme
1 1/4 cups heavy cream
7 cups vegetable stock
1 (28 ounce) can roasted red peppers
2 teaspoons dry basil
2 tablespoons cayenne pepper
1 bay leaf
2 teaspoons kosher salt

1
Start by melting 2 tablespoons of butter in a medium sized soup pot.
2
When melted add diced onion, celery, thyme, basil, cayenne pepper, salt and garlic. Sautee vegetables for about 10 minutes until the vegetables are tender, stirring frequently.
3
Add the water, vegetable base, heavy cream, and roasted red peppers into the soup pot and bring to a simmer.
4
Place the burr mixer in the soup and blend until the soup has a smooth texture. Add the bay leaf and simmer for an additional 20 minutes. pick out the bay leaf to finish.

409

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons butter, 2 cups diced onions, 3/4 cup diced celery, 1 1/2 tablespoons diced garlic, and more.

Yes, Zupas Roasted Red Pepper Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Zupas Roasted Red Pepper Soup

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