Description
A recipe for Creamy Roasted Red Pepper Soup

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

Preparation
MELT 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.

MELT 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.

Nutrition
no information available

Serves
Makes 6 servings

Variations
no information available