Roasted Red Pepper Soup

Roasted Red Pepper Soup
Roasted Red Pepper Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 2

    tablespoons olive oil

  • 2

    celery stalks chopped

  • 1

    small onion chopped

  • 2

    garlic cloves finely chopped

  • 4

    roasted red peppers chopped

  • 2

    cans reduced-sodium chicken broth - (14 1/2 oz ea)

  • 1/2

    can water

  • 2/3

    cup heavy cream

  • Salt to taste

  • Freshly-ground black pepper to taste

  • 1/4

    cup grated Parmesan cheese

Directions

Heat oil in medium saucepan over medium heat. Add celery, onion, and garlic, and cook, stirring occasionally, about 8 minutes, until vegetables are softened. Add roasted peppers and stock. Bring to a boil; lower heat and simmer 5 minutes. Puree soup in batches in a blender or food processor until smooth. Return soup to saucepan; stir in cream. Heat gently. Add salt and pepper to taste. Sprinkle with Parmesan cheese before serving. This recipe yields 6 servings. Carbohydrates: 7 grams Net Carbs: 6 grams Fiber: 1 grams Protein: 5 grams Fat: 17 grams Calories: 193

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