• 1/4 C. (1/2 stick) butter or margarine, divided
• 1/2 C. chopped onion
• 1 garlic clove, finely chopped
• 1 jar (12oz.) roasted red peppers, drained, seeds removed
• 1/4 C. all-purpose flour
• 1 12oz. can evaporated milk
• 1 can vegetable broth
• 1/2 tsp. salt
• 1/4 tsp. pepper

Melt 2 Tbs. butter in medium saucepan over medium heat. Add onion and garlic; cook, stirring occasionally, one to two 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.