Roasted Red Pepper Soup | America's Test Kitchen
Soups don't have to be reserved for an all-day cooking spree. Jarred roasted red peppers create a rich soup that requires almost no work.
Keywords
- Main Courses
- Vegetables
- Soups
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.
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
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