Creamy Roasted Red Pepper Soup

Creamy Roasted Red Pepper Soup Recipe

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Nelda Carnley


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


★★★★★ 2 votes

5 Min
15 Min
Stove Top


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  • 1/2 stick
    margarine, divided
  • 1/2 c
    chopped onion
  • 1 clove
    garlic, finely chopped
  • 1-(12) oz
    jar, roasted red peppers, drain, seeds removed
  • 1/4 c
    all purpose flour
  • 1-(12) oz
    can evaporated milk
  • 1-(15) oz
    can vegetable stock
  • 1/2 tsp
  • 1/4 tsp

How to Make Creamy Roasted Red Pepper Soup


  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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About Creamy Roasted Red Pepper Soup

Course/Dish: Cream Soups, Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian

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