Fustini's Oils and Vinegars
Curried Zucchini Red Pepper Soup

Add To Favorites

Curried Zucchini Red Pepper Soup


This recipe does not have any reviews yet   be the first to write one

Curried Zucchini Red Pepper Soup

Submitted by Chef Jonathan Bardzik

Servings6 Gluten Free


  • 1 tablespoon Fustini's Garlic olive oil
  • 1 medium onion, diced
  • 1-2 garlic cloves, minced
  • 2 medium-large zucchini, about 4-5 cups diced
  • 1 large red pepper, diced
  • 3 cups vegetable or chicken stock
  • 2 sprigs thyme
  • 1-2 teaspoons curry powder
  • Fustini's Iron Fish Honey vinegar
  • 1 tablespoon butter
  • 2-3 tablespoons of cream


For more herb-forward flavor, substitute with your favorite herb-infused olive oil.


Step 1. 

Warm olive oil in a 4-quart saucepan or Dutch oven over medium heat.  Add onion and sauté until softened, about 3-4 minutes.  Add garlic and cook for an additional 30 seconds until fragrant.  Add zucchini and pepper, and cook stirring frequently until liquid evaporates and vegetables begin to soften.

Step 2. 

Stir stock into vegetables, add thyme sprigs.  Cover and cook until vegetables are soft enough to mash with a fork, about 15 minutes.  Process soup in a food mill, with an immersion blender or food processor.  Return soup to the pot.

Step 3. 

Season to taste with curry powder, a splash of vinegar, butter and cream.

Leave a Recipe Review
or cancel




Stay Connected

Sign up now for our email newsletter!

Missed a Fustini's Newsletter?

Click here for our newsletter archive.

Enjoy at Local Restaurants

Find Fustini's here and see how our restaurant partners are integrating our oils & vinegars into the menu and on to the table.

Learn More