Low Carb-Roasted Red Pepper Soup - cooking recipe

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

Preparation

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.