Low Carb-Roasted Red Pepper Soup |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Got this from a friend who loves it. I can't wait to try it! 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 |
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.
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