Creamy Roasted Red Pepper Soup
Recipe - Stillwater Wine & Spirits
Creamy Roasted Red Pepper Soup
Prep Time15 Minutes
Servings6
Cook Time22 Minutes
Ingredients
1/4 cup (1/2 stick) butter or margarine, divided
1/2 cup chopped onion
1 clove garlic, finely chopped
1 jar (12 oz) 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 tsp salt
1/4 tsp ground black pepper
Directions
- Melt 2 tablespoons butter in medium saucepan over medium heat. Add onion and garlic; cook, stirring occasionally, for 1 to 2 minutes or until onion is tender. Transfer onion mixture to blender. Add red peppers; cover. Blend until smooth.
- Melt remaining 2 tablespoons 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.
15 minutes
Prep Time
22 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
Directions
- Melt 2 tablespoons butter in medium saucepan over medium heat. Add onion and garlic; cook, stirring occasionally, for 1 to 2 minutes or until onion is tender. Transfer onion mixture to blender. Add red peppers; cover. Blend until smooth.
- Melt remaining 2 tablespoons 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.