Bell Pepper-Tomato Soup
- Total Time
Boost the flavor in this already tasty soup by charring and peeling the bell peppers.
olive oil2 tsp
garlic clove(s)2 clove(s), medium, minced
uncooked onion(s)1 medium, diced
uncooked carrot(s)1 medium, chopped
herbes de Provence1 ½ tsp
sweet red pepper(s)3 medium, or orange, sliced
reduced-sodium chicken broth14 ½ oz
canned crushed tomatoes28 oz
table salt1 tsp
fat free creamer½ cup(s), or fat-free half-and-half
black pepper½ tsp
- 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.