This is a lovely fall soup as a starter or light dinner w/ crusty rolls. The stars of this soup are roasted red peppers & the fresh grated parm. It is so versatile. I have added curry or nutmeg for some warmth; basil and tomatoes when I want more Italian flavors; etc. I would suggest making the soup, tasting, and then adding if you want. Don't overseason before you taste, because the red pepper freshness is what makes it so good.
Cut the red peppers in half & take out seeds. Roast the red peppers. I roast them in the oven w/ some italian seasoning & olive oil until the edges are getting black, then I put them in a paper bag, seal it for 20 mins, and the peels come off so easily.
Meanwhile, in Dutch Oven, heat olive oil & saute onion & celery for 5 mins or until tender. Add a little salt, if you wish.
Add the garlic & stir. Then add the roasted red peppers, now chopped up, and chicken broth. Bring to a boil.
Turn off heat. Gently pour the soup into a blender & puree until smooth. Add the cream & puree a few seconds to get it all blended. I transfer back to the Dutch Oven & put heat on very low. Add fresh ground black pepper. This is where I will add any additional seasoning, if in the mood.
Serve in two soup mugs and grate fresh parmesan on top of each bowl. The parm is wonderful in this! Enjoy!