Low Carb Roasted Red Pepper Soup

I love roasted red peppers all on there own, I just twist off the lid and start inhaling them. So I thought I would make a Low Carb Roasted Red Pepper Soup, it is light and pureed, nice and creamy soup. This time of year is when I can get chilled to the bones and a nice hot bowl of soup just hits the spot. I do eat soup all year round but I find I eat soup more in the fall and winter.

3 cups chicken broth

1 17 oz roasted red sweet peppers, drained

1 cup chopped onions

1/2 thinly slice celery

1/4 tsp sea salt

1 1/4 cups half and half, milk or light cream

In a large saucepan combine broth, peppers, onion, celery and salt. Bring to a boil, reduce heat and simmer until onion and celery are very tender. About 15 minutes.

Let cool and place the soup in a food processor, blend until smooth. Return to saucepan, stir in half and half; cook over medium heat until heated through.

Serving: 6 ( approximately  1 cup each)

Yield: 12.4 net carbs

Stay healthy and live well

Gayle