Bell Pepper-Tomato Soup

Total Time
55 min
25 min
30 min
Boost the flavor in this already tasty soup by charring and peeling the bell peppers.


olive oil

2 tsp

garlic clove(s)

2 medium clove(s), minced

uncooked onion(s)

1 medium, diced

uncooked carrot(s)

1 medium, chopped

herbes de Provence

1½ tsp

sweet red pepper(s)

3 medium, or orange, sliced

reduced-sodium chicken broth

14½ 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.

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