This is my daughter Leslie creation. This is here go to when she is sick. (She doesn’t eat meat so chicken soup is out. I made a couple of changes but this is her idea and it’s a good one.
1 sweet onion
1 package of celery hearts
3ish large carrots
4 roasted, peeled red peppers (cored and seeded)
1 32 oz package veggie broth
1 cup milk or 8 oz cream cheese
16 oz white wine
Garlic powder, salt and black pepper to taste
Gruyere cheese for garnish
I put in 1/2 of a habanero chili pepper throw in the whole think if you like heat
coat red onion with olive oil and broil until charred on all side
Place in a plastic zip bag to peel for 30 to 40 minutes until skin removes easily.
Cook all of the veggies and throw them in the slow cooker with the veggie broth, or put them in a big pot and simmer for 45 min until tender
Add salt and pepper and garlic to taste
Stir in dairy (Cream cheese works best)
Strain out the big pieces
Blend with an immersion blender until smooth
Garnish with Gruyere cheese, serve with garlic croutons