Ingredients
2 cans roasted red peppers, drained or 8 red peppers stemmed and seeded, oven roasted
3/4 cup chopped onion
3/4 cup chopped celery
1/2 cup chopped carrots
1/4 cup chopped garlic
8 cup vegetable stock
3 T dried oregano
2 T dried basil
2 T dried thyme
Preparation
Combine ingredients in a stock pot and simmer for 30 minutes. Using an immersion blender, puree soup to a smooth consistency2 cup heavy cream 1/2 cup freshly grated parmesan cheese Add cream and parmesan, serve
