Zupas Roasted Red Pepper Soup
- Ready In:
- 45mins
- Ingredients:
- 12
- Yields:
-
3 quarts
- Serves:
- 12
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
directions
- 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.
Reviews
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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! :)
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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.
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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.
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