Zupas Roasted Red Pepper Soup

"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."
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Ready In:
3 quarts




  • 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.

Questions & Replies

  1. How much water???


  1. DO NOT put two tablespoons of cayenne pepper in this. Don't even. That's a typo for sure. You want maybe half a teaspoon, not much more than that. This recipe would get four or five stars if it weren't for that huge error.
  2. 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! :)
  3. Very good....did not discuss the seafood to add. I think about 12-16 oz of chopped lobster or crab is about right My guess.....recipe was supposed to have 2 tsp of cayenne......wish I'd read the comments first. I knew not to try 2 tbs. but I did use 1 and it was too spicy for my wife. Anyone know if this recipe is the one Cafe Zupas uses? It almost tastes the same.
  4. I've been wanting to recreate Zupas Roasted Red Pepper and Lobster Bisque, so glad I came across this recipe to use as a base. Heeded everyone's warning on the cayenne. Cayenne: 1/2 teaspoon approximates Zupas heat level. I didn't add cream until after using the immersion blender, also there was considerable foam created when blending, so skimmed it off the top. 2 4oz. lobster tails were not quite enough for the recipe, so added 2 cans of crabmeat (with liquid) and was adequate for everyone. Next time I'll just use 16 oz worth of lobster tails for a better amount. Spices were a bit 'in your face', skimmed floating spices out of the top of the soup, but next time will definitely cut the thyme and basil to 1 tsp each. I had to cut the harshness with some white wine and additional heavy cream, but I might not need to next time with less spices. The recent question on water (in the directions) is definitely your vegetable broth liquid, not additional water (the author probably used a soup base + water). The canned/jarred roasted red peppers should also be drained (and chopped, if not already). Good recipe enjoyed by all in my home, hope my notes help clarify the recipe for others.
  5. Someone needs to fix the major typo on this recipe. This calls for 2 TABLESPOONS of cayenne pepper. I made as written and have now dumped an entire pot of expensive soup doen the drain. It is absolutely inedible.


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