Roasted Red Pepper Soup

Roasted red pepper soup is 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. Here’s what we discovered:

Test Kitchen Discoveries

• Jarred roasted peppers work just as well as those that have been freshly roasted at home. A thorough rinse rids them of the briny liquid in which they’ve been packed.
• A little bit of flour thickens the 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.
• Use whole sprigs of fresh herbs. They add 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.