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Velvety Zupas Roasted Red Pepper Soup

If you're searching for the perfect soup to warm your soul on chilly evenings, this Velvety Zupas Roasted Red Pepper Soup deserves a spot in your regular rotation. You'll fall in love with its rich, creamy texture and the perfect balance of sweet roasted peppers with a hint of spicy cayenne. Versatile enough to serve as a starter or a main dish with crusty bread, it delivers restaurant-quality flavors in under an hour.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

For the Soup
  • 2 tablespoons butter
  • 2 cups diced onions
  • 3/4 cup diced celery
  • 1 1/2 tablespoons diced garlic
  • 2 teaspoons dried thyme
  • 2 teaspoons dry basil
  • 2 tablespoons cayenne pepper Reduce if a milder flavor is preferred
  • 2 teaspoons kosher salt
  • 1 1/4 cups heavy cream
  • 7 cups vegetable stock
  • 1 (28 ounce) can roasted red peppers Use the liquid as well
  • 1 bay leaf Remove before serving

Equipment

  • Medium-sized soup pot
  • Immersion blender
  • Cutting board

Method
 

  1. Melt 2 tablespoons of butter in a medium-sized soup pot over medium heat until it starts to bubble.
  2. Add 2 cups diced onions, 3/4 cup diced celery, and 1 1/2 tablespoons diced garlic. Immediately stir in 2 teaspoons dried thyme, 2 teaspoons dry basil, 2 tablespoons cayenne pepper (or less for a milder taste), and 2 teaspoons kosher salt. Sauté the mixture for about 10 minutes until the onions turn translucent and the celery softens.
  3. Pour in 7 cups of vegetable stock, 1 1/4 cups of heavy cream, and add a 28-ounce can of roasted red peppers (with its liquid). Bring the mixture to a gentle simmer, avoiding a rolling boil to prevent the cream from separating.
  4. Use an immersion blender (burr mixer) to blend the soup until it becomes silky smooth, ensuring you blend all the vegetable pieces evenly.
  5. Add 1 bay leaf and allow the soup to simmer for an additional 20 minutes so that all the flavors meld together. Remove the bay leaf before serving.

Notes

This velvety roasted red pepper soup offers a comforting blend of sweet roasted peppers, aromatic herbs, and rich cream. It can be easily modified for dietary needs—swap heavy cream for coconut milk to make it dairy-free or use chicken stock for a different flavor twist. The soup tastes even better the next day when the flavors have had time to meld, and pairs wonderfully with crusty bread or a simple green salad.