Step 1

Remove the peppers from their oil. Give them a rough chop and set them aside.

Step 2

Add your olive oil to a large stockpot and place over medium heat. Add onion, garlic, celery, carrot, and spices; cook until the vegetables begin to soften, about 5 to 6 minutes.

Step 3

Add the roasted red peppers and vegetable broth; bring to a boil. Reduce heat to medium-low, cover and simmer for 15 minutes.

Step 4

Puree soup using an immersion blender or transfer to a blender and puree (be careful of when blending hot liquids) Return to pot and stir in cream and shredded cheese. Stir continuously until the cheese has melted, over very low heat if needed. Add the lemon juice and season with salt and pepper to taste.

Step 5

Serve in bowls garnished with a splash of cream, extra cheese, croutons, and/or fresh herbs.