Pepper Soup, roasted red/creamy
Source of Recipe
from sorrell at rdj
This soup is delicious, creamy with a wonderful taste of
roasted red pepper.
Pepper Soup, roasted red/creamy
1/4 cup (1/2 stick) butter or margarine, divided
1/2 cup chopped onion
1 garlic clove, finely chopped
1 jar (12 oz.) roasted red peppers, drained, seeds removed
1/4 cup all-purpose flour
1 can (12 fl. oz.) evaporated milk
1 ca (14.5 fl. oz.) vegetable broth
1/2 tsp. salt
1/4 tsp. ground black pepper
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 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.
Makes 6 servings.
Serve with courtons and garlic bread.
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