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Photo of Red pepper & tomato soup by WW

Red pepper & tomato soup

1
Points® value
Total Time
55 min
Prep
25 min
Cook
30 min
Serves
8
Difficulty
Moderate
Boost the flavour in this already tasty soup by chargrilling and peeling the peppers.

Ingredients

Granulated sugar

1 teaspoon(s)

Fat Free Natural Fromage Frais

100 g

Olive Oil

2 teaspoon(s)

Garlic

2 clove(s), crushed

Onion

1 medium, diced

Carrots, raw

1 medium, chopped

Dried Mixed Herbs

1½ teaspoon(s)

Peppers, all types

3 medium, deseeded and sliced

Vegetable stock cube

1 cube(s), chicken, to make 425ml stock (ensure gluten free)

Tinned Tomatoes

2 can(s), large, 400g (14 oz) each

Salt

1 teaspoon(s)

Black pepper

½ teaspoon(s)

Instructions

  1. In a large saucepan, 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 or dried mixed herbs, cook, stirring until fragrant, about 1 minute. Add peppers. Cook until beginning to soften, about 5 minutes.
  3. Add stock and tomatoes. Bring to the boil. Reduce heat, cover and simmer for 25 minutes. Stir in salt, pepper, fromage frais and sugar. Briefly reheat, then serve.

Notes

You do not need to cook peppers if they are charred and peeled.

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