Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: roast the red peppers in a foil-lined pan at 450°f cook until brown and puffy on all sides, turning once or twice. allow the peppers to cool for about 10 minutes. peel and remove the stems and seeds. heat the butter in a pan over medium-high heat. add the onion and garlic and sauté until softened, about 5 minutes. add the red peppers, broth, and onion mixture to a blender and puree until smooth. pour the red pepper mixture into a saucepan over low heat and add half and half or milk and black pepper. heat until warm.

Target recipe: cook (sweat) onion, celery, carrot and garlic in olive oil until soft (about 10 minutes). bring stock to a boil. add peppers, potatoes, salt, chipotle and boiling stock. simmer for 20 minutes or until potatoes are soft. puree in food processor or use an immersion blender. serve in bowls with a sprinkle of parmesan and olive oil. for a lower fat version use no fat parmesan cheese or omit. do not use olive oil. for vegetarian do not use chicken broth. use vegetable broth. for vegan omit cheese also or use a vegan sub.