Photo of Bell Pepper-Tomato Soup by WW

Bell Pepper-Tomato Soup

PersonalPoints™ per serving
Total Time
55 min
25 min
30 min
Boost the flavour in this already tasty soup by charring and peeling the bell peppers:


Olive oil

2 tsp(s)

Garlic clove(s)

2 clove(s), large, minced

Uncooked onion(s)

1 medium, diced

Uncooked carrot(s)

1 medium, chopped

Herbes de Provence

1½ tsp(s)

Sweet red pepper(s)

3 medium, or orange, sliced

Reduced-sodium chicken broth

14½ oz

Canned crushed tomatoes

28 oz

Table salt

1 tsp(s)

Fat free creamer

½ cup(s), or fat-free half-and-half

Black pepper

½ tsp(s)


1 tsp(s)


  1. 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.
  2. 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.
  3. Add broth and tomatoes. Bring to a boil. Cover; simmer for 25 minutes. Stir in salt, pepper, fat free creamer and sugar. Puree in small batches; briefly reheat, if needed.
  4. Yields 1 cup per serving.