Roasted Red Pepper Soup

On chilly days, enjoy comforting flavor with a veggie soup featuring the creamy combo of pureed roasted red peppers and evaporated milk.
Dish type


  • 1 jar (12oz) roasted red peppers, drained
  • 1 can (12fl oz) NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
  • 3 tbsp light sour cream
  • ground black pepper to taste
  • fresh basil (optional)


Prep Time
10 min
Cook Time
5 min
  1. PLACE roasted red peppers in food processor or blender container. Process until smooth.
  2. HEAT pureed red peppers and evaporated milk in medium saucepan over medium heat until very hot and steamy. Do not boil. Remove from heat. Whisk in sour cream until well blended. Season to taste with black pepper. Garnish with basil.