Ingredients for Zupas Roasted Red Pepper Soup
- 2 tablespoons butter
- Onions
- 2 stalks celery, diced
- 2 cloves garlic, minced
- Dried Thyme
- 1 cup heavy cream
- Vegetable Stock
- 1 (28 ounce) can roasted red peppers, drained
- Dry Basil
- 1/4 teaspoon cayenne pepper (or more, to taste)
- 1 bay leaf
- Kosher Salt
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How to Make Zupas Roasted Red Pepper Soup
- Melt 2 tablespoons of butter in a medium-sized (6-quart) soup pot over medium heat.
- Add 1 medium diced onion, 2 stalks diced celery, 1 teaspoon dried thyme, 1 teaspoon dried basil, 1/4 teaspoon cayenne pepper (or more, to taste), 1/2 teaspoon salt, and 2 cloves minced garlic.
- Sauté vegetables for 8-10 minutes, stirring frequently, until softened and fragrant.
- Pour in 4 cups of water, 2 tablespoons vegetable base (or bouillon), 1 cup heavy cream, and 1 (28 ounce) can of roasted red peppers, drained. Bring to a simmer.
- Carefully use an immersion blender (or transfer soup in batches to a regular blender) to blend until completely smooth. Be cautious when blending hot liquids.
- Add 1 bay leaf and simmer for an additional 15-20 minutes to allow the flavors to meld.
- Remove the bay leaf before serving. Garnish with a swirl of cream and fresh basil (optional).
Nutrition Information (Approximate per serving)
Sodium
51 g
Sugar
5g
Fat
35g
Carbs
2g