On chilly days, enjoy comforting flavor with a veggie soup featuring the creamy combo of pureed roasted red peppers and evaporated milk.
- 1 jar (12 oz.) roasted red peppers, drained
- 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
- 3 tablespoons light sour cream
- Ground black pepper to taste
- Fresh basil (optional)
PLACE roasted red peppers in food processor or blender container. Process until smooth.
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.