Creamy Roasted Red Pepper Soup
The delicate aroma and flavor of the roasted peppers provide a special twist to this easy soup. Perfect to serve as a first course or a light meal, it will please and satisfy all your dinner guests.
1/4 cup butter or margarine - divided use
1/2 cup chopped onion
1 clove garlic, finely chopped
1 (12-ounce) jar roasted red peppers, drained, seeds removed
1/4 cup all-purpose flour
1 (12-ounce) can NESTLÉ® CARNATION® Evaporated Milk
1 (14.5-ounce) can vegetable broth
1/2 teaspoon salt
1/4 teaspoon 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. 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.
Makes 6 servings.
Nutritional Information Per Serving (1/6 of recipe): Calories: 190 Calories from Fat: 110 Total Fat: 12 g Saturated Fat: 8 g Cholesterol: 40 mg Sodium: 720 mg Carbohydrates: 15 g Dietary Fiber: 1 g Sugars: 9 g Protein: 6 g.
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.