Name: Roasted Red Pepper Soup
Total time: PLACEHOLDER
Ingredients: 2 tablespoons unsalted butter; 4 medium cloves garlic , slivered; 1 medium red onion , chopped; Table salt; 1/4 cup all-purpose flour; 3 cups jarred roasted red bell peppers , drained and rinsed; 1/2 teaspoon hot red pepper flakes; 5 sprigs fresh thyme; 3 1/2 cups low-sodium chicken broth; 1 cup water; 3/4 cup heavy cream; Ground black pepper

Why This Recipe Works

Roasted red pepper soup recipes are a restaurant classic, but one that can take a lot of work if you start from scratch. We wanted to find the simplest way possible to make this velvety, elegant soup. We found that jarred roasted peppers work just as well as those that have been freshly roasted at home, as long as you give them a thorough rinse to rid them of the briny liquid in which they’ve been packed. A little bit of flour thickens our Roasted Red Pepper Soup without turning it gummy. Cooking the flour ensures that the soup won’t taste starchy. Red onion and garlic cooked in butter lend the soup a deep, rich, sweet base. Using whole sprigs of fresh herbs added just as much flavor as minced herbs with none of the time-consuming picking or chopping. Just remember to remove them before pureeing the soup.

Before You Begin

Jarred roasted red peppers create a rich soup that requires almost no work. Garnish with croutons. Serve as a first course.

Instructions

Heat butter in Dutch oven over medium-high heat until just melted. Add garlic and cook, stirring frequently, until lightly browned, 1 to 1 1/2 minutes. Add onion and 1/2 teaspoon salt and cook until beginning to brown, 4 to 5 minutes. Add flour and stir constantly until flour is lightly toasted, about 45 seconds. Add red peppers, pepper flakes, thyme sprigs, broth, and water and bring to boil. Reduce heat, partially cover, and simmer until peppers are soft, about 20 minutes.

Remove and discard thyme sprigs. Working in batches, puree soup in blender until smooth and creamy. Return soup to clean pot over low heat, stir in cream, and adjust the seasonings with salt and pepper. Serve soup when hot.