Bell pepper-tomato soup
2
Points®
Total time: 55 min • Prep: 25 min • Cook: 30 min • Serves: 8 • Difficulty: Easy
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.
Ingredients
Olive oil
2 tsp
Garlic
2 medium clove(s)
Uncooked onion(s)
1 medium
Carrots
1 medium
Herbes de Provence
1.5 tsp
Red bell pepper(s)
3 medium
Reduced-sodium chicken broth
14.5 oz
Canned crushed tomatoes
28 oz
Table salt
1 tsp
Fat free creamer
0.5 cup(s)
Black pepper
0.5 tsp
Sugar
1 tsp
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, half-and-half and sugar. Purée in small batches; briefly reheat, if needed. Yields 1 cup per serving.
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