Roasted Red Pepper Soup

Roasted Red Pepper Soup
Roasted Red Pepper Soup
I got this recipe from a friend. It's a family recipe from her Croatian family.
  • Preparing Time: 30 minutes
  • Total Time: 45 minutes
  • Served Person: 6
main dish soup vegetarian middle eastern dinner winter comforting contains white meat tree nut free nut free gluten free red meat free shellfish free contains dairy
  • 1 onion chopped
  • 2 cloves garlic minced
  • 1 dash salt
  • 1 cup parmesan cheese grated
  • 2 tablespoon olive oil
  • 1 dash black pepper
  • 2/3 cup heavy cream
  • 5 cubes chicken bouillon
  • 2 stalks celery chopped
  • 4 red bell pepper sliced and roasted
  • 5 cup water
  • Carbohydrate 10.311933445 g
  • Cholesterol 33.1720168333333 mg
  • Fat 11.4913901666667 g
  • Fiber 2.2577499353985 g
  • Protein 8.341160775 g
  • Saturated Fat 6.22440448933333 g
  • Serving Size 1 1 Serving (245g)
  • Sodium 309.662362333333 mg
  • Sugar 8.0541835096015 g
  • Trans Fat 0.762254280666666 g
  • Calories 176 calories

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.