Recipe by Sabia
This recipe is from a restaurant in the area called Zupas that I just learned about today. They shared two of their recipes with the public and this was one of them.
Top Review by LilPinkieJ
This is a very good red pepper soup. I have made it before, but this was slightly different. I added more celery, just because I love it. It didn't say if I should drain the peppers or not, so I did. I added a dash of white pepper. Also, I used 3 bay leaves - not so much for the flavor - but we have the tradition that the girl who gets the bay leaf in her bowl is the prettiest girl at the table. So I have 3 girls and need to add three ;) Made and Reviewed for Tag It Red - Thanks! :)
- 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
Directions See How It's Made
- Start by melting 2 tablespoons of butter in a medium sized soup pot.
- 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.
- Add the water, vegetable base, heavy cream, and roasted red peppers into the soup pot and bring to a simmer.
- 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.