1 Tablespoon Extra Virgin Olive Oil

1/2 Cup (50 g) Chopped Celery

1/4 Cup (40 g) Chopped Onion

2 Garlic Cloves, Peeled, Chopped

2 Tablespoons (15 g) All-Purpose Flour

8-Ounce (227 g) Jar Roasted Red Peppers, Drained, Patted Dry

1 Cup (240 ml) Low Sodium Chicken Broth

1 Cup (240 ml) Half and Half

1/2 Teaspoon Salt

2 Dashes Cayenne Pepper


(1) In a small 8-inch (20 cm) nonstick skillet heat olive oil; add celery and onions. Cook over medium heat, stirring occasionally for 4 minutes 

(2) Add garlic pieces; continue cooking, stirring occasionally 1 more minute 

(3) Stir in flour; cook for 30 to 60 seconds until very lightly browned 

(4) Place cooked vegetable mixture, roasted pepper, chicken broth, half and half, salt and pepper into Vitamix container and secure lid.  

(5) Select Hot Soup Settingor blend on HIGH for 5 minutes (non-presets Vitamix models)

 (6) Switch machine to Start and allow machine to complete programmed cycle 

(7) Refrigerate leftovers 

Nutritional Information

Per 1 Cup (240 ml) Serving: Calories: 153, Total Fat: 11 g, Saturated Fat: 5 g, Protein: 4 g, Fiber: 1 g, Carbohydrates: 10 g, Sodium: 682 mg, Cholesterol: 23 mg