Creamy Roasted Red Pepper Soup

  • 2tablespoon Extra Virgin Olive Oil or Avocado oil
  • 2ribs Celery medium (7” to 8″ long), diced
  • 1small White Onion diced
  • 2cloves Garlic minced
  • 12-oz fresh Bell Peppers diced
  • ⅔cup Water
  • 3 ½cups Organic no sugar added chicken broth
  • ⅔cup Heavy Cream
  • ¼cup Parmesan Cheese fine grated (optional)
  • Salt and Black Pepperto taste
  1. Heat oil in a medium-sized saucepan over medium heat.
  2. Dice the celery and white onion.
  3. Mince the garlic and add all three to the pan, cook and stir occasionally for about 8 minutes or until they are softened.
  4. Add diced roasted peppers, water, and broth.
  5. Bring to a boil; lower heat, cover and simmer for 5 minutes.
  6. Purée the soup in batches in a blender or food processor until smooth.
  7. Return the puréed soup to the saucepan on low heat; gently stir in heavy cream.
  8. Add salt and pepper to taste.
Sprinkle with Parmesan cheese and serve.

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