jar roasted sweet peppers
1/2 and 1/2
freshly shaved Parmesan
Saute garlic in olive oil over medium heat for 2 minutes.
Add zucchini and roasted red peppers and saute for 10 minutes.
Season with salt and pepper and a few healthy dashes of Italian seasoning.
Add broth and cream. Bring to a boil. Reduce heat and simmer for 15 minutes.
Remove from heat and use an immersion blender to puree soup.
Return to heat to make sure the soup is hot before serving.
Garnish with fresh basil and shaved Parmesan.
for a richer soup use heavy cream instead of 1/2 and 1/2