Café Zupas Roasted Red Pepper Soup
(Yield ½ Gallon)

INGREDIENTS

2 tbsp. Butter
2 cups Diced onion
¾ cup Diced celery
1 ½ tbsp. Diced garlic
2 tsp. Dried thyme
1 ¼ cups Heavy cream
7 cups Vegetable stock
1- 28oz. can Roasted red peppers
1 Tbs Dried basil
½ tsp Cayenne pepper
1/4 tsp. Dried bay leaf
2 tsp. Kosher salt

METHOD

1. Start by melting 2 tbsp. of butter in a medium sized soup pot.
2. When melted add diced onion, celery, thyme, basil, cayenne pepper, salt, garlic and bay leaf. Sautee vegetables for about 10 minutes until the vegetables are tender, stirring frequently.
3. Add the vegetable stock, heavy cream, and roasted red peppers into the soup pot and bring to a simmer.
4. Remove bay leaf.
4. Place soup in blender and blend until the soup has a smooth texture or use an immersion blender.