Weight Watchers Tomato Bell Pepper Soup

2 tsp olive oil
2 clove(s) (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 chicken broth
28 oz canned crushed tomatoes
1 tsp table salt
1/2 cup(s) fat-free creamer, or fat-free half-and-half
1/2 tsp black pepper
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.

* 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.