Today I made one of my favorite Lenten (ie - vegetarian for abstinance days) Recpies for
Creamy Roasted Red Pepper Soup. I created this myself by experimenting with ingredients until I got a result that my family - including my non-soup-loving husband - really enjoys. You can serve it as a meal with some sprinkled croutons & parmesan on top, or pair it with a gourmet grilled cheese sandwich - I recommend French Emmenthal on Italian or Sourdough bread. It also pairs nicely with Pino Grigio or similar white wines.
Enjoy!
Creamy Roasted Red Pepper Soup - VEGETARIAN
3 tbs butter, divided
½ cup diced onion (about 1 small onion – yellow or white)
1 clove garlic, minced
1 jar (12 ounce size) roasted red peppers, drained, rinsed,
any seeds removed.
¼ C. all purpose flour OR 1/8 C. Wondra
1 can (12 oz.) evaporated milk (can use fat-free evaporated milk if needed)
1 can (14 ½ oz.) vegetable
broth *
½ tsp. Garlic Salt
¼ tsp. Ground black pepper
Directions:
- Melt 2
tbs of butter in medium saucepan over medium heat.
- Sautee
onion and garlic until softened. Remove from heat.
- Place
cooked onion and garlic along with red peppers in blender or food
processor. Puree until smooth (add a bit of the vegetable broth if needed
to puree it)
- Melt
remaining butter in saucepan and add flour or Wondra to make rue.
- Gradually
stir in evaporated milk and vegetable broth into the rue, stirring
constantly to combine it and remove lumps. Bring mixture to a boil.
- Add
red pepper puree, season with Garlic salt and pepper and heat through.
