Ingredients

3 large bell peppers, green, red, yellow or orange, sliced thick

1 pint heavy whipping cream

2-14.5 oz. cans chicken broth

4 TBS. extra virgin olive oil

1/4 tsp. garlic powder

1/4 tsp. lemon pepper

1/4 tsp. cayenne

grated parmesan cheese for garnish

Directions

In a blender or food processor, mix peppers until smooth. In a large pot over medium heat, saute peppers in oil, stirring constantly for 3 minutes. Add seasonings. Slowly pour in chicken broth and stir. Simmer for 2 minutes. Stirring constantly, slowly pour in heavy whipping cream. Lower heat and simmer for 5 to 10 minutes until soup thickens. Serve hot. Garnish each serving of soup with grated parmesan cheese.