Weight Watchers Tomato Bell Pepper Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 tsp olive oil2 clove(s) (medium) garlic clove(s), minced1 medium onion(s), diced1 medium carrot(s), chopped1 1/2 tsp herbes de Provence*3 medium sweet red pepper(s), or orange, sliced14 1/2 oz reduced-sodium chicken broth28 oz canned crushed tomatoes1 tsp table salt1/2 cup(s) fat-free creamer, or fat-free half-and-half1/2 tsp black pepper1 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.
* We use thyme, rosemary, oregano and sage in lieu of this spice, which we couldn't find.
Serving Size: Makes eight 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user KENFALLON.
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.
* We use thyme, rosemary, oregano and sage in lieu of this spice, which we couldn't find.
Serving Size: Makes eight 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user KENFALLON.
Nutritional Info Amount Per Serving
- Calories: 71.3
- Total Fat: 1.8 g
- Cholesterol: 0.8 mg
- Sodium: 600.4 mg
- Total Carbs: 13.0 g
- Dietary Fiber: 2.8 g
- Protein: 3.2 g
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