Zupas Roasted Red Pepper Soup

from the kitchen of Amberly

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/Chicken stock
1-28oz. can roasted red peppers or 2-16oz Cans
2 tsp. dry basil
½ tsp cayenne pepper
1 bay leaf
2 tsp. kosher salt
1 large or two small cans of fire roasted tomatoes
1 tbls crushed red pepper flakes
1-3 Tbls of sugar-Depending on how you like it

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, red pepper flakes, and garlic. Sautee vegetables for about 10 minutes until the vegetables are tender, stirring frequently.
3. Add the Stock, and roasted red peppers into the soup pot and bring to a simmer.
4. Use a hand blender and blend until the soup has a smooth texture, add sugar
5. Then add cream and a bay leaf and simmer for an additional 20 minutes. pick out the bay leaf to finish