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bell pepper tomato soup




Source of Recipe


WeightWatchers.ca recipes


List of Ingredients




2 tsp olive oil
2 medium garlic clove(s), minced
1 medium onion(s), diced
1 medium carrot(s), chopped
1 1/2 tsp herbes de Provence
3 medium sweet red pepper(s), or orange, sliced
14 1/2 oz reduced-sodium, fat-free chicken broth
28 oz canned crushed tomatoes
1 tsp table salt
1/2 tsp black pepper
1/2 cup fat-free half & half cream
1 tsp sugar




Recipe



In a large pot, heat oil over medium-low heat. Add garlic, stir until fragrant, about 1 minute. Add onion and carrot. Cook until onion is tender, about 5 minutes.


Add herbes de Provence, cook, stirring until fragrant, about 1 minute. Add peppers. Cook until begins to soften, about 5 minutes. Note: You do not need to cook peppers if they are charred and peeled.


Add broth and tomatoes. Bring to a boil. Cover; simmer for 25 minutes. Stir in salt, pepper, half-and-half and sugar. Purée in small batches; briefly reheat, if needed. Yields 1 cup per serving