Bell Pepper-Tomato Soup
1
Points®
Total time: 55 min • Prep: 25 min • Cook: 30 min • Serves: 8 • Difficulty: Easy
Boost the flavour in this already tasty soup by charring and peeling the bell peppers:
Ingredients
Olive oil
2 tsp(s)
Garlic
2 clove(s), large, minced
Onion
1 medium, diced
Carrots
1 medium, chopped
Herbes de Provence
1½ tsp(s)
Red bell pepper
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)
Sugar
1 tsp(s)
Instructions
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.
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