Roasted Red Pepper Soup
2 Tbsp. olive oil
2 celery stalks, chopped
1 small onion, chopped
2 cloves garlic, finely chopped
4 roasted red peppers, chopped
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
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.

My notes: Seth likes red pepper soup. I found this recipe on the Atkins website (he's still on it in order to get into "cruise shape") and thought I'd give it a try. I didn't taste it...I don't really like red pepper soup. He said it was kind of runny and lumpy. We put it through a sieve and that got rid of the lumps. In order to thicken it up you'd probably have to add something that's "non-Atkins-friendly" (flour, corn starch, etc). It might help to cook it longer so some of the liquid evaporates. He also said he'd add some red pepper flakes to it to heat it up a bit.