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Creamy Roasted Red Pepper and Basil Soup
Author: Melissa Howell
  • 1 Tbsp. olive oil
  • 2 cloves garlic minced
  • 1/2 yellow onion diced
  • 3 Tbsp. butter
  • 3 Tbsp. flour
  • 1 tsp. salt
  • 3 cups milk
  • 1 12 oz. jar roasted red peppers (or 2 homemade roasted red peppers)
  • 1/4 cup chopped fresh basil about 20-30 leaves or 1 tsp. dried basil (or to taste)
  1. Cook garlic and onions in the olive oil until onions are translucent.
  2. Add butter, salt, and flour and whisk to make a paste. Slowly add the milk a little at a time, whisking until smooth.
  3. Add the red peppers and basil.
  4. Carefully pour soup into a blender and puree. Return to pan to heat through.