Creamy Roasted Red Pepper Soup


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Roasting the red peppers releases a great flavor that really comes out in this soup.

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  • 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

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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.

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