View Full Version : Bell Pepper Tomato Soup
02-16-2002, 08:53 PM
Yum. I found this recipe on the WW site - it's 1 point per serving! And it's fabulous. SOOO delicious! I added about 1 cup of chopped up swiss chard, just because I had it leftover and wanted to use it up, but it would have been great just as is. I'll definitely be making this one again and again!
Bell Pepper Tomato Soup
Weight Watchers Online
2 tsp olive oil
2 medium garlic clove(s), minced
1 medium onion(s), diced
1 medium carrot(s), chopped
1 1/2 tsp herbes de Provence
3 medium sweet Red Pepper(s), or orange, sliced
14 1/2 oz reduced-sodium, fat-free chicken broth
28 oz canned crushed tomatoes
1 tsp table salt
1/2 tsp black pepper
1/2 cup fat-free half & half cream
1 tsp sugar
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.
Serves | 8
POINTS per serving | 1
02-16-2002, 09:31 PM
Ooo! Thanks for the review. I saw that you mentioned on the WW thread that you were going to try this soup. I am so glad that you loved it! I will put this on my must try list along with the zero point WW Garden Vegetable Soup.
How filling was this?
That soup looks very good Grace!
I was also wondering how filling it is- was it your main course? What did you serve with it? (nosy nosy me!;) ).
Also- are the red peppers fresh or do you have to roast them first? So many questions.....:confused:
02-17-2002, 12:23 PM
The soup was quite filling actually. Surprisingly so. It wasn't thin, like typical tomato soup. The peppers can either be used fresh or roasted. I roasted mine. I had gotten a package of beautiful peppers - 1 red, 1 yellow and 1 orange from TJ's that was just sitting there staring at me from the fridge. I cored them, flattened them, and put them skin side up on a baking sheet and threw them under the broiler for about 10 minutes. Once charred, I put them in a plastic bag for about 5 minutes, then peeled the skin off and put them in the soup. I also used a little extra garlic, but I always do that. I didn't have herb de provence (picking it up this week at Penzey's!!), so I used Bouquet Garni instead (close enough, but not really the same thing). My husband kept commenting on how good this soup made the house smell. And he loved it too.
I ate it as my main course (since I just started WW online and didn't really have any points left for the day, so I was searching for something really low points), but my DH ate a nice homemade tuna salad sandwich (ff mayo) on whole wheat (5g fiber per slice!) along with his soup. He told me he really, really enjoyed that dinner (and he's more of a substantial meat/potatoes kind of guy).
02-17-2002, 12:29 PM
Grace- thanks for posting this recipe!! I just made the Tomato-Basil Soup from Jan/Feb 02 and while I really liked it, I wish I'd seen this recipe first But peppers are suddenly really inexpensive and I am on a tomato soup kick, so this one will get made very soon! I've love the idea of adding swiss chard. YUM :cool:
Thank you for answering my questions in such a succint and interesting way Grace. I want to make this soup soon! I have a jar of roasted red peppers (packed in oil!). Could I use these? I can remove most of the oil... at least I'll try. Interesting that both you and Julie are on WW. I have never been on a diet program.. but I am getting tempted!:o
02-17-2002, 01:16 PM
I would think you could use the bottled roasted red peppers, no problem! Any residual oil still wouldn't contribute much fat to this already almost-fat-free soup anyway, so I wouldn't worry about that.
I have never been on a "diet program" before either! 5 years ago I lost 30+ pounds, but it was at a time in my life when I was on the verge of a nervous breakdown, and basically had little appetite. I exercised like a mad woman too. So it was kind of easy, in the sense that I didn't battle hunger cravings. It wasn't a very healthy way to live/lose weight - practically starving myself - so I never really learned how to do it the right way. Now that my life is HAPPY and normal, and my usual MONSTROUS appetite is back :D , I have gained about 15 of those 30 pounds back, and I feel myself creeping ever so slowly higher and higher! I only really want to lose 10 to 15 pounds total, and I'm actually already within the healthy weight range for my height, but the WAY I am built, where I carry most of my weight in my hips and thighs, makes me look very unbalanced and I don't like the way my clothes fit at all when I'm at this weight.
I guess because I never considered myself really overweight that I didn't figure a program like WW was for me. But someone over on the Healthy Living board posted a question about that very subject. Everyone chimed in that you can want to lose as little as 5 pounds and join WW. And I LOVED the idea of the online program. I am not a "group meeting" type of person at all. So I was convinced. And I'm already enjoying (yes, ENJOYING!) incorporating this program into my life! I've spent the last year and a half half-heartedly trying to get rid of these annoying 10 to 12 pounds, and instead, I find myself getting heavier. So what I thought I was doing wasn't working at all. And everyone I know has succeeded with the WW program, so I figure if I follow the plan, it will definitely work. No maybes. I like that too. Have I sold you yet, Maureen??!!! :D :D
Now you know why I'm in sales for a living.....:rolleyes: :D :p
02-17-2002, 01:53 PM
I love tomato soup and red peppers :D, never thought about combining them before.
This is definately on the try list
02-18-2002, 03:55 AM
another WW'er on the lookout for low point foods. Will try it today!!
Great sales job there Grace!! I guess I am just too lazy to do the point thing, I try and moderate my diet by how I feel. if I have a high calorie day then I try and cut back the next day etc. but with no set plan. This may sound weird but I think if I went on a "diet" all I would think about would be food... but then I always think about food,:rolleyes:
I think WW sounds great and if I ever do follow a diet plan I would use theirs. I do have 5 pounds I want to lose before the Seattle reunion- where I plan to gain it all back!!
Oh being in your mid forties is not fun (where food is concerned) I have always been able to eat whatever I want but not anymore. It's not fair!!:(
02-19-2002, 03:42 AM
Thanks Again (Oops, that's three:) )
02-19-2002, 11:17 AM
Thanks for the soup recipe, sounds yummy. I will be trying it tonight.
Do you know how many claories are in 1 WW point? I count calories for my food program, so calorie count would be helpful.
02-19-2002, 11:42 AM
Isabel...1 pt is roughly 50 calories. The more fiber, the lower the point...the more fat, the higher the point.
Thanks, Grace --
Made it for dinner tonight -- very, very yummy. I liked it a lot, and so did DH.
I threw in a can of white beans after I pureed it, since we weren't having any kind of side dishes, to give it a little more oomph -- will have to look up the points for the beans, but since that was our whole dinner, it was still a pretty good deal.
02-19-2002, 10:32 PM
Wow, Helene! Another good idea! Thanks for the idea, and I'm glad you all are enjoying this recipe. It's not often I find a good non-CL recipe, so I'm glad to share when I do!
My DH ate the last of the leftovers of this soup for dinner tonight. I will definitely make it again. And maybe I'll add beans next time! :D
02-21-2002, 02:30 PM
Just wanted to add my "Thanks" for this recipe. Very "Yummy" and quick to make, (including roasting my own peppers).
DH not a big soup eater, came in last night and had a big bowl of this soup. I haven't actually been able to check to see if he left me any leftovers for lunch.
Anyway this is definetly a repeater.
02-22-2002, 04:55 PM
Another thanks for posting this recipe, Grace. My DH is trying to lose weight, so I made this for him for lunch today. Wow. It was truly amazing. He really liked it, and it makes a change from the large salads I've been making him for lunch (using the buttermilk, cottage cheese, and parmesan cheese dressing posted a couple of weeks ago).
I roasted my own peppers, added shallots as well as the onions, and since my very first Penzeys order was delivered today added about 1/2 tsp Sunny Spain seasoning (non-salt lemon pepper). I also substituted thyme, rosemary, and a bay leaf for the herbes de Provence. I served it with ciabatta slices rubbed with garlic, lightly dabbed with olive oil, toasted, then topped with a smoky provolone and broiled until it was bubbly (<1/2 oz of cheese per slice of toast; we each had 2 slices). This really made a very hearty lunch.
I'm not really trying to lose weight, but I have been reading the WW thread on the HL board. I don't know that I can get my DH to go online to do this or do the journaling either, but I picked up a new WW "Fix it Fast" (?) cookbook from the library to get some ideas for different things he can have for lunch that are filling and let him eat more veggies. The soup was a wonderful find. Thanks again.
02-23-2002, 08:50 AM
Yet another enthusiastic yippee for this recipe! I made it last night and can't wait for lunch leftovers today.
I roasted my peppers- this adds so much sweet and smoky flavor. I pureed all but about 2 cups of the soup- I like it thick and chunky. ANd I tripled the garlic, of course! I did add some swiss chard after pureeing.
I've got some leftover brown rice which I'll add to the soup today as it reheats.
This is definitely a repeater!
Well I FINALLY made this soup today and it was wonderful! One of the best homemade soups I have ever made!
I too added more garlic and roasted my own red peppers. Served it with foccacia bread and a simple spinach salad.
Everyone in the family really enjoyed it. It is da** cold here in Lotusland- this soup was a perfect antidote. Thanks for posting it Grace.:)
I made this again recently -- roasted my own peppers.
But, for variety, I turned it into a Southwestern Tomato-Roasted Red Pepper Soup. Left out the Herbes de Provence, and substituted some Penzey's mild chili powder and cumin. (I didn't measure -- just shook some into the pot.).
Then, I threw in three dried chipotle peppers, and left them in there while it was simmering, but took them out before I pureed it. This seemed to do the trick -- gave the soup a really nice smoky flavor. And it was much better when we had it the second day -- letting it sit a while deepened the flavors even more.
Served it with a dollop of Cabot fat-free sour cream on top, and some baked blue corn tortilla chips crumbled in, which made a nice contrast against the red soup. (Hey -- red, white and blue -- this could be a nice 4th of July dish!)
Thanks again for posting this, Grace.
03-22-2002, 11:51 AM
I see that this soup is 1 point per serving and makes 8 servings...but how much is a serving? :confused: Did this make 8 cups or less?
03-22-2002, 01:42 PM
Grace's recipe says a serving is 1 cup.
When I made this I thought that was not going to be very much, but it was almost a full bowl. I think my husband had 1-1/2 cups. It's also a very hearty soup, and I thought 1 cup was enough. Of course, we had it for lunch, not dinner, and served it with ciabatta with a slice of provolone broiled on top. :D
03-22-2002, 02:20 PM
Originally posted by sushibones
Grace's recipe says a serving is 1 cup.
Whoopsie! :o Thanks for pointing that out Susan! I skipped over that little bit 'o information!
03-22-2002, 02:26 PM
I have also made this twice now since I love tomatoes, and this is one of the tastiest tomato soups I have had! Thanks from me too, Grace. I also roasted my own peppers, upped the garlic, added bouquet garni instead of herbes de provence since this is what I had, and left the soup a little chunky. DH loved it too. Next time I may add some carb like rice, pasta, barley etc..., some more veggies, and maybe beans and make it a dinner soup. YUM YUM!
03-22-2002, 04:15 PM
So glad you all are enjoying this soup! I take so much from this bb, and rarely give back more than just my opinion :rolleyes: :o , so I am glad to be able to contribute something of VALUE once in awhile! :D :D
03-25-2002, 11:57 AM
I made this soup yesterday, and we loved it! I used the Muir Glen Fire-Roasted tomatoes for the first time, since I finally found them at Whole Foods! The only thing I changed was I added an 8 oz can of tomato sauce. The recipe called for 3 medium red peppers, and the Ninja Peppers I bought at Whole Foods must have been mutants, because they were enormous! :eek: I realized once I'd roasted the peppers that I had more peppers than tomatoes, so I cheated and added a bit more tomato. I also used 5 garlic cloves (duh!). I didn't have Herbs De Provence and after looking through countless books and on the Epicurious site, had no luck in finding a substitution for it, but took Susan's advice and used a half tsp each of thyme, rosemary and crushed bayleaf. I also threw in about a 1/2 tsp of Ground Chipotle to spice things up a little and give it a smoky flavor. DH added cooked rice to his soup, and kept saying over and over how wonderful it was! :D It's a keeper!
03-25-2002, 12:47 PM
Sushibones, do you have the recipe for the buttermilk, cottage cheese and Parmesan dressing? I tried searching for it, but couldn't find it. Thanks!
03-25-2002, 01:15 PM
I made this wonderful soup last night, too, and everyone in the family loved it! I had never roasted peppers before, but found it very easy. THANK YOU GRACE for posting the recipe AND including the instructions on roasting peppers. I also used crushed tomatoes with roasted garlic and chicken broth with roasted garlic. I, too, lacked Herbs de Provence, so I substituted a generous 1/2 tsp. each of thyme, rosemary and basil. I finally located Land O'Lakes fat-free half & half (isn't that an oxymoron?) at an upscale grocery yesterday. Glad I did, because it added a creamy element to the soup without adding guilt!
03-25-2002, 01:23 PM
Searcher, Here is that dressing recipe. It was posted initially by SusanL and it is great! -Val
* Exported from MasterCook *
Parmesan Pepper Dressing
Recipe By :posted by SusanL
Serving Size : 8 Preparation Time :0:00
Categories : Salads Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup nonfat buttermilk
1/3 cup nonfat cottage cheese
1/3 cup grated parmesan cheese
4 tsp. white wine vinegar
1 small clove garlic -- minced
1/2 tsp. freshly ground black pepper -- (or more, to taste!)
Combine everything except pepper in food processor and blend until smooth. Stir in pepper. Dressing is best if used within a few days, so you may wish to reduce the recipe.
Makes 1 cup, or 8 servings.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 26 Calories; 1g Fat (37.0% calories from fat); 3g Protein; 1g Carbohydrate; trace Dietary Fiber; 3mg Cholesterol; 98mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.
my notes: very good and easy. I left out the raw garlic. I used 1/4 cup of each of the first three ingredients and 3 tsp of vinegar.
03-25-2002, 01:31 PM
Thanks so much, this looks great.
When are you moving, btw? We'll be neighbors, I'm in Manchester
03-25-2002, 01:37 PM
oh, you are kidding, searcher! manchester? I am moving from an apartment in Vernon to our first home in Glastonbury. Moving day is this Sunday.
03-25-2002, 05:08 PM
Thanks, val, for posting the recipe.
Here's the thread with that recipe plus some other tasty sounding low fat dressings:
However, since I made that original post, I've been using an adaptation of Jewel's recipe posted in this thread (1st post; note that Jewel modified the recipe further down in the thread).
Here's the adaptation I've been using, which my husband says he likes even better that the one I first mentioned (3 fat chicks one):
16 oz fat-free cottage cheese
1/2 - 3/4 cup buttermilk
1 T rice vinegar
1 envelope Ranch Dressing mix (the larger size; calls for 1 cup mayo and 1 cup milk(?); sorry, I've thrown the package away; just know there was a smaller size envelope that I didn't get).
Put everything in a food processor and blend until smooth (this takes several minutes to get a really creamy texture). I only make half a recipe at a time so I don't have to worry about anything going bad. It makes about 2 cups, but is very thick, so you may want to continue adding milk (either buttermilk or low fat or skim) until it reaches the consistency you like. I also have added additional seasonings such as Penzey's salt free lemon pepper, their extra hot cajun seasoning (just a dash), some garlic pepper blends.
My husband really likes this because he doesn't feel like he has to stay with 2 Tbs and it coats the greens really well. I usually make him a salad for lunch— about 4-6 cups romaine and mixed greens (from Costco), 1 oz of smoked provolone (also from Costco) which I grate, a chopped hard-boiled egg, and tomatoes. This has been a filling and satisfying lunch for him. He's been trying to lose weight, and lunch used to be thin turkey slices, cheese, chips and salsa. :rolleyes:
03-25-2002, 05:36 PM
Susan, thanks! Your version looks really good and I'm going to try your salad.
Val, Yep, Manchester. We've been here for about two years now, trying to make our house (built in 1864) liveable. We're on the stairs now (no railings) and the upstairs hall. Someday I will have real paint on the walls.
Grace, thanks for posting!!
I made this Sunday night along with the Walnut Rosemary Loaves! DH and I really enjoyed it.
I roasted my own peppers and took JackieO's advice about the spices, 1/2 tsp of basil, rosemary and thyme since I did not have herbes de Provence. I also used regular half-and-half b/c that is what I had. DH likes his soup smooth, so next time I might steam the carrots b/c mine were still a little crunchy when the onions were done. So there was a little bit of a bite to it even after pureeing it, but we still ate it up! It was a great soup!
10-14-2003, 09:15 AM
Glad you liked it! I had forgotten about this recipe until someone asked about it this past week. So now I've got it on my menu for this week too! :D
10-17-2003, 02:30 PM
Just adding my raves for this soup. It was a very different taste combo with the tomatoes (I used some of my frozen fresh tomatoes) and the roasted red peppers. We loved it. That says a lot since we've gotten very particular about the recipes we really like. I think I've collected so many recipes that a new one has to be special and different to become a repeater. Thanks again.
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