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