Bell pepper-tomato soup | Recipes | WW USA

Ingredients

• 2 tsp Olive oil
• 2 clove(s) Garlic, minced
• 1 medium Onion, diced
• 1 medium Carrots, chopped
• 1 1/2 tsp Herbes de Provence
• 3 medium Red bell pepper, or orange, sliced
• 14 1/2 fl 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