Roasted Red Pepper Soup

This has become a staple in our home. I've been making it for a couple of years now, 1ST getting the idea from a girl at work. It is an Atkins diet recipe so it is low in carbs and healthy! We like spicy in our house so I usually add a jalapeno to spice it up but it is just as delicious with out.

Ingredients

2 tablespoons olive oil
2 celery stalks, chopped
1 small onion, chopped
2 cloves garlic, finely chopped
4 roasted red peppers, chopped

1 Jalapeno (optional)
2 cans (14.5 ounces each) reduced sodium chicken broth, plus 1/2 can water
2/3 cup heavy cream
Salt and black pepper
1/4 cup grated Parmesan

Directions

Heat oil in medium saucepan over medium heat. Add celery, onion, and garlic, and cook, stirring occasionally, about 8 minutes, until vegetables are softened. Add roasted peppers and stock. Bring to a boil; lower heat and simmer 5 minutes. Pure soup in batches in a blender or food processor until smooth. Return soup to saucepan; stir in cream. Heat gently. Add salt and pepper to taste. Sprinkle with Parmesan before serving.