Low Carb-Roasted Red Pepper Soup

Recipe by Snewtie
READY IN: 25mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

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