Heat oil in a medium-sized saucepan over medium heat.
Dice the celery and white onion. Mince the garlic and add all three to the pan, cook and stir occasionally for about 8 minutes or until they are softened. Add diced roasted peppers, water, and broth. Bring to a boil; lower heat, cover and simmer for 5 minutes.
Purée the soup in batches in a blender or food processor until smooth.
Return the puréed soup to the saucepan on low heat; gently stir in heavy cream.
Add salt and pepper to taste. Sprinkle with Parmesan cheese, drizzle with sour cream, and serve.
Notes
*all nutritional data are estimates based on the products I used*Yield: 6 servings, Serving Size: ¾ cup, Amounts per serving- Net Carbs per serving: 4.8g