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Creamy Roasted Red Pepper Soup

Creamy Roasted Red Pepper Soup

  By RFChef  

January 19, 2013

  • Yields: 6 Servings
Creamy Roasted Red Pepper Soup

Directions

1Melt 2 tablespoons butter in medium saucepan over medium heat. Add onion and garlic; cook, stirring occasionally, 1 to 2 minutes or until onion is tender. Transfer onion mixture to blender container. Add red peppers; cover. Process until smooth.

2Melt remaining butter in same saucepan. Stir in flour. Gradually stir in evaporated milk and broth. Cook, stirring constantly, until mixture comes to a boil. Stir in red pepper mixture, salt and pepper. Heat through.

source: Family Features | Nestlé Carnation Milks

Ingredients

1/4 cup (1/2 stick) butter or margarine, divided

1/2 cup chopped onion

1 garlic clove, finely chopped

1 jar (12 ounces) roasted red peppers, drained, seeds removed

1/4 cup all-purpose flour

1 can (12 fluid ounces) Nestlé Carnation Evaporated Milk

1 can (14.5 fluid ounces) vegetable broth

1/2 teaspoon salt

1/4 teaspoon ground black pepper

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