Creamy Roasted Red Pepper Soup

Add a green salad, crusty multi grain bread with mozzarella, and a glass of wine and you've got a meal elegant enough for a small dinner party. This would make a good first course as well.

• Ready In: 20 mins
• Serves: 6

Ingredients

• 1⁄4 cup butter, divided
• 1⁄2 cup  chopped onion
• 1  garlic clove, finely chopped
• 1 (12 ounce) jar  roasted red peppers, drained and seeds removed
• 1⁄4 cup flour
• 1 (12 ounce) can evaporated milk
• 1 (14 1/2ounce) can vegetable broth or 1 (14 1/2ounce) can chicken broth
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon fresh ground black pepper

Directions

1. Melt 2 tablespoons of the butter in a medium saucepan over medium heat.
2. Add the onion and garlic; cook, stirring occasionally, for 1-2 minutes or until onion is tender.
3. Transfer onion mixture to a blender or food processor container; add red peppers and cover. Process until smooth.
4. Melt the remaining butter in the same saucepan; stir in flour.
5. Gradually stir in the evaporated milk and broth; cook, stirring constantly, until mixture comes to a boil.
6. Stir in the red pepper mixture, salt, and pepper; heat through.
7. Ladel into bowls and serve hot.