Put the sweet peppers on a large baking sheet. Roast at 400 degrees for 30 minutes or until softened and slightly browned.
Meanwhile, add the cauliflower and broth to a large stock pot. Simmer over medium until the peppers are done.
Add the peppers, cauliflower, half the broth, and the remaining ingredients to a blender. Process until smooth. Add back to the pot and heat until hot.
Notes
Nutrition: The nutrition facts are based on 12 servings. Each serving is approximately 6 ounces. There are 6.5 net carbs per serving.Lower Fat: If you would like to reduce the fat you can use half and half instead of cream.