Bell Pepper and Tomato Soup

Servings: 8
Points: 1








Ingredients:
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 chicken broth
28 oz canned crushed tomatoes
1 tsp table salt
1/2 cup fat-free creamer, or fat-free half-and-half
1/2 tsp black pepper
1 tsp sugar

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.

(recipe from weightwatchers.com)