Creamy Roasted Red Pepper Soup - cooking recipe

Ingredients

1/4 cup butter, divided
1/2 cup chopped onion
1 garlic clove, finely chopped
1 (12 ounce) jar roasted red peppers, drained and seeds removed
1/4 cup flour
1 (12 ounce) can evaporated milk
1 (14 1/2 ounce) can vegetable broth or (14 1/2 ounce) can chicken broth
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper

Preparation

Melt 2 tablespoons of the butter in a medium saucepan over medium heat.
Add the onion and garlic; cook, stirring occasionally, for 1-2 minutes or until onion is tender.
Transfer onion mixture to a blender or food processor container; add red peppers and cover. Process until smooth.
Melt the remaining butter in the same saucepan; stir in flour.
Gradually stir in the evaporated milk and broth; cook, stirring constantly, until mixture comes to a boil.
Stir in the red pepper mixture, salt, and pepper; heat through.
Ladel into bowls and serve hot.