1 cube(s) Stock Cube, Vegetable, chicken, to make 425ml stock
2 can(s) (large) Tomatoes, canned, 400g (14 oz) each
1 teaspoons Salt
100 g Fromage Frais, Very Low Fat, Plain
1 teaspoons Sugar, White
1/2 teaspoons Black pepper
Instructions
In a large saucepan, 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 or dried mixed herbs, cook, stirring until fragrant, about 1 minute. Add peppers. Cook until beginning to soften, about 5 minutes. Note- You do not need to cook peppers if they are charred and peeled.
Add stock and tomatoes. Bring to the boil. Reduce heat, cover and simmer for 25 minutes. Stir in salt, pepper, fromage frais and sugar. Purée in small batches; briefly reheat, then serve.
Boost the flavour in this already tasty soup by chargrilling and peeling the peppers.
The only thing was I couldn't find fromage frais so I substitued it with extra low fat Philadelphia - 100 grams of the fromage frais is 1 point, the Philadelphia is 3 points but over the whole recipe of 8 servings it is negligible
Originally Submitted
5/15/2013
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