I used to quite like 0 point tomato and red pepper soup years and years ago when I first was on WW
Ingredients
2 large red peppers
1 large onion, chopped
1 clove of garlic, crushed
1 pint vegetable stock
2 x 400g tins of tomatoes (plum, chopped)
2 bay leaves
Method
1. Deseed the peppers and cut into quarters. Grill skin side up until the skin is charred and black.
2. Remove skin.
3. Chop peppers.
4. Put peppers, onions, garlic and bay leaves and stock into a saucepan, bring to boil, then cover and simmer for 15 minutes. Cool.
5. Stir in tinned tomatoes, blend.
May add: worcestershire sauce, basil, herbs, salt and pepper, paprika