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Roasted Red Pepper Soup

From

February/March 2005

Roasted Red Pepper Soup

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.

Serves 4 to 6

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

Ingredients

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