Low Carb-Roasted Red Pepper Soup

Got this from a friend who loves it. I can't wait to try it!

• Ready In: 25 mins
• Serves: 6

Ingredients

• 1  tablespoon olive oil
• 2  celery ribs
• 1  small onion (Chopped)
• 2  garlic cloves
• 4  red peppers (roasted)
• 29  ounces chicken broth
• 8  ounces water
• 2⁄3 cup milk

• Optional

•  salt & pepper
•  parmesan cheese

Directions

1. Heat oil in medium saucepan over medium heat.
2. Add celery, onions, and garlic; until vegetables are softened.
3. Add roasted peppers and stock.
4. bring to boil: lower heat and simmer 5 minutes.
5. Puree soup in batches until smooth.
6. Return to heat, and stir in cream.
7. Add salt and pepper to taste and garnish with Parmesan.