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.
Read more at: http://www.food.com/recipe/low-carb-roasted-red-pepper-soup-191234?oc=linkback
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