Roasted Red Pepper Soup | America's Test Kitchen

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