Red Pepper & Tomato Soup

Red Pepper & Tomato Soup

Serves 8

1 point per serving

2 teaspoon olive oil
2 clove garlic, crushed
1 medium onion, all types, diced
1 medium carrot, chopped
3 medium pepper, red, green or yellow, deseeded and sliced
2 Safeway Chicken Stock Cubes, in 425ml water
2 large can tomatoes, chopped, tinned, 400g (14 oz) each
1 teaspoon salt
100 g fromage frais, very low fat, plain
1 1/2 teaspoon herbs, mixed
1 teaspoon white sugar
1/2 teaspoon pepper

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 Provenceor 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