Creamy Roasted Red Pepper Soup

Name: Creamy Roasted Red Pepper Soup
Prep time: 20 min
Total time: 20 min
Yield: 6 serving(s)
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 1/2 ounce) can vegetable broth or 1 (14 1/2 ounce) can chicken broth; 1/2 teaspoon salt; 1/4 teaspoon fresh ground black pepper

Submitted by JamesDeansGirl

"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."

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Ready In:: 20mins
Ingredients:: 9
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 1/2 ounce) can vegetable broth or (14 1/2 ounce) can chicken broth
¹⁄₂ teaspoon salt
¹⁄₄ teaspoon 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.