- 2 tablespoon Extra Virgin Olive Oil or Avocado oil
- 2 ribs Celery medium (7” to 8″ long), diced
- 1 small White Onion diced
- 2 cloves 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 Pepper to taste
- Heat oil in a medium-sized saucepan over medium heat.
- Dice the celery and white onion.
- Mince the garlic and add all three to the pan, cook and stir occasionally for about 8 minutes or until they are softened.
- Add diced roasted peppers, water, and broth.
- Bring to a boil; lower heat, cover and simmer for 5 minutes.
- Purée the soup in batches in a blender or food processor until smooth.
- Return the puréed soup to the saucepan on low heat; gently stir in heavy cream.
- Add salt and pepper to taste.
- Sprinkle with Parmesan cheese and serve.