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Heat oil in medium saucepan over medium heat. Add celery, onion and garlic. Cook, stirring occasionally, until vegetables are softened. Add roasted peppers, bouillon, and water. Bring to a boil. Lower heat and simmer for 5 minutes. Pour soup in batches into blender and puree until smooth. Return soup to saucepan and stir in cream. Heat gently. Add salt and pepper to taste. Sprinkle with parmesan before serving.
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askwhy22 3 years agoI made it per the recipe and it was great! Next time i'll try without the cream for lower calorie.
mitch455 5 years agoTo make this a little heartier, I add cooked, shredded chicken. And sometimes Monterey Jack cheese instead of parmesan. [I posted this recipe.]