creamy roasted red pepper soup

Name: Creamy Roasted Red Pepper Soup
Prep time: 5 min
Cook time: 15 min
Cuisine: American
Ingredients: 1/2 stick(s) margarine, divided; 1/2 cup(s) chopped onion; 1 clove(s) garlic, finely chopped; 1-(12) ounce(s) jar, roasted red peppers, drain, seeds removed; 1/4 cup(s) all purpose flour; 1-(12) ounce(s) can evaporated milk; 1-(15) ounce(s) can vegetable stock; 1/2 teaspoon(s) salt; 1/4 teaspoon(s) pepper

(2 RATINGS)

60 Pinches

Nelda Carnley

Jack, AL

Updated on Sep 14, 2010

I'm not even sure where I got this recipe from but it is one of my favorite soups.

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prep time 5 Min

cook time 15 Min

method Stove Top

yield

Ingredients

1/2 stick margarine, divided
1/2 cup chopped onion
1 clove garlic, finely chopped
1-(12) ounce jar, roasted red peppers, drain, seeds removed
1/4 cup all purpose flour
1-(12) ounce can evaporated milk
1-(15) ounce can vegetable stock
1/2 teaspoon salt
1/4 teaspoon pepper

How To Make creamy roasted red pepper soup

Step 1

Melt 2 tablespoons margarine in saucepan, over medium heat. Add onion and garlic, cook stirring occasionally for 1-2 minutes. Transfer to blender. Add red peppers, cover and blend until smooth, in same saucepan melt remaining margarine. Stir in flour, gradually stir in evaporated milk and broth. Cook, stir constantly until mixture comes to a boil. Stir in red pepper mixture, salt and pepper. Heat through.
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