Photo of Bell pepper-tomato soup by WW

Bell pepper-tomato soup

Points® value
Total Time
55 min
25 min
30 min
This creamy sweet bell pepper soup gets its French Mediterranean flair with a dose of herbes de Provence in the mix. This distinctive blend is accented with dried lavender, basil, marjoram, rosemary, sage, summer savory, thyme and fennel seeds. In the South of France, it is a classic seasoning for grilled meats and vegetable dishes. Boost the flavor of this already tasty soup by charring and peeling the bell peppers (see Notes). A pinch of smoked paprika sprinkled on top of each bowl will lend a pleasingly smoky note to the soup. Enjoy this soup chilled too.


Olive oil

2 tsp


2 clove(s), minced


1 medium, diced


1 medium, chopped

Herbes de Provence

1½ tsp

Red bell pepper

3 medium, or orange, sliced

Reduced sodium chicken broth

14½ fl oz

Canned crushed tomatoes

28 oz

Table salt

1 tsp

Fat free creamer

½ cup(s), or fat-free half-and-half

Black pepper

½ tsp


1 tsp


  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, half-and-half and sugar. Purée in small batches; briefly reheat, if needed. Yields 1 cup per serving.


Place peppers skin-side up on a foiled-lined baking sheet. Broil until blackened, about 15 minutes. Place in a zip-close plastic bag for 10 minutes. Remove charred peels with hands.