Creamy Roasted Red Pepper Soup
- Ready In:
- 20mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 59.14 ml butter, divided
- 118.29 ml chopped onion
- 1 garlic clove, finely chopped
- 340.19 g jar roasted red peppers, drained and seeds removed
- 59.14 ml flour
- 340.19 g can evaporated milk
- 411.06 g can vegetable broth or 411.06 g can chicken broth
- 2.46 ml salt
- 1.23 ml fresh ground black pepper
directions
- Melt 2 tablespoons of the butter in a medium saucepan over medium heat.
- Add the onion and garlic; cook, stirring occasionally, for 1-2 minutes or until onion is tender.
- Transfer onion mixture to a blender or food processor container; add red peppers and cover. Process until smooth.
- Melt the remaining butter in the same saucepan; stir in flour.
- Gradually stir in the evaporated milk and broth; cook, stirring constantly, until mixture comes to a boil.
- Stir in the red pepper mixture, salt, and pepper; heat through.
- Ladel into bowls and serve hot.
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RECIPE SUBMITTED BY
JamesDeansGirl
Rockaway, NJ