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.

Creamy Roasted Red Pepper Soup
  • Prep Time
  • Cooking Time
  • Skill Level
  • Makes


  • 1/4 cup (1/2 stick) butter or margarine, divided
  • 1/2 cup chopped onion
  • 1 clove garlic, finely chopped
  • 1 jar (12 oz.) roasted red peppers, drained, seeds removed
  • 1/4 cup all-purpose flour
  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
  • 1 can (14.5 fl. oz.) 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.

Nutritional Information

% Daily Value *

  • Total Fat 12g 18%
  • Saturated Fat 8g 38%
  • Cholesterol 40mg 13%
  • Sodium 720mg 30%
  • Carbohydrates 15g 5%
  • Dietary Fiber 1g 4%
  • Vitamin A 30%
  • Vitamin C 60%
  • Calcium 15%
  • Iron 4%
  • Sugars 9g
  • Protein 6g

* Percentage Daily Values are based on a 2000 calorie diet.

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