Guest Post: B&B Roasted Red Pepper Puree

Kim and Barry had us over to their house for a dinner party in 2009, where they served this fabulous dish. We immediately asked Kim for the recipe, which she was happy to share on our site.

B&B Roasted Red Pepper Puree
 
Weight Watchers Info: 3 PointsPlus per serving
Recipe type: First Course
Serves: 4
Ingredients
  • 6 Medium to large red bell peppers
  • 1 cup carrots, chopped
  • 1 tbsp. butter
  • 1 ½ quarts chicken broth
  • 1 tbsp. olive oil
  • 1 bay leaf
  • 1 medium yellow onion, diced
  • 1 tsp. fresh thyme (or ½ tbsp. dry thyme)
  • 4-6 cloves garlic, chopped
  • 1 tbsp. tomato paste
  • ¾ cup celery, diced
Instructions
  1. Pre-broil oven at 500º F. Cover 1-2 cookie sheets with aluminum foil and brush with olive oil.
  2. Cut the tops off of the bell peppers and quarter them lengthwise. Discard all the seeds.
  3. Lay the bell pepper slices skin side up on the cookie sheet (as many as will fit without overlapping) and brush the flesh skin with olive oil. Sprinkle with salt and pepper.
  4. Broil in the oven for about 5-10 minutes. Watch the peppers closely. The flesh skin will boil, and eventually char to a black color. The peppers are done when all of the flesh skin has turned black (and when you can smell them in the kitchen).
  5. Remove peppers from cookie sheet, and place in single layer (black side up) on a couple of dishes. Freeze the dishes for about 15 minutes. (This makes the peeling process easier.)
  6. After about 15 minutes, take them out of the freezer, peel and discard the flesh skin.
  7. Chop up the pepper into 1.2” cubes and set aside.
  8. Heat olive oil and butter over medium heat. Cook onion, celery and carrots for 10 minutes (or until softened).
  9. Add in garlic and thyme; cook for additional minute or two, to soften garlic.
  10. Add chicken broth, tomato paste and bay leaf, let simmer/soft boil for 30 minutes.
  11. Remove bay leaf.
  12. Add in peppers; continue soft boil for 5-10 minutes.
  13. Puree soup and serve. Garnish with dollop of sour cream and fresh chopped parsley, if desired.
Notes
Tip: Bell peppers are loosely shaped like a box. You want to cut them lengthwise at the “corner” of the box, so that when you lay the flesh down on the cookie sheet, they lay flat. This also makes them easier to peel.

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