Creamy Roasted Red Pepper Soup

Pat Hoffman
Hutchinson, Kansas

1/4 c. butter, divided
1/2 c. onion, chopped
1 clove garlic, finely chopped
12 oz. roasted red peppers, drained, seeds removed
1/4 c. flour
12 oz. Carnation evaporated milk
14.5 oz. vegetable broth
1/2 tsp. salt
1/4 tsp. black pepper
1/8 tsp. thyme

Melt 2 T. butter in medium saucepan over medium heat.  Add onion and garlic; cook, stirring occasionally, for 1-2 minutes or until onion is tender.  Transfer onion mixture to blender container.  Add red peppers; cover.  Process until smooth.  Melt remaining butter in the 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 thoroughly.

ADRIANS “A Unique Boutique”
Downtown Buhler, Kansas

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This recipe is featured in Adrian’s “Between Friends” Cookbook.

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