ingredients
- 1/4 cup grated Parmesan
- 4 roasted red peppers, chopped
- Salt and black pepper
- 2/3 cup heavy cream
- 1 small onion, chopped
- 2 cloves garlic, finely chopped
- 2 celery stalks, chopped
- 2 tablespoons olive oil
- 2 cans (14.5 ounces each) reduced sodium chicken broth, plus 1/2 can water
prepration
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. Pure 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 before serving.
