Roasted Red Pepper Soup

By á-170456

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

Details

Servings 6

Preparation

Step 1

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