Creamy Roasted Red Pepper Soup

• 1/4 cup butter, divided
• 1/2 cup chopped onion
• 1 clove garlic, finely chopped
• 1 1/2 cups roasted red peppers, seeds removed and sliced
• 1/4 cup all-purpose flour
• 1 can (12-ounce size) evaporated milk
• 1 can (14 1/2 ounce size) vegetable broth
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

Melt two tablespoons butter in a medium saucepan over medium heat. Add the onion and garlic; cook, stirring occasionally, 1 to 2 minutes or until the onion is tender. Transfer the onion mixture to a blender container. Add the red peppers; cover. Process until smooth. Melt the remaining butter in the same saucepan. Stir in the flour. Gradually stir in the evaporated milk and broth. Cook, stirring constantly, until the mixture comes to a boil. Stir in the red pepper mixture, salt and pepper. Heat through.

• Yields: 6 servings
• Preparation Time: 25 minutes