I have such a pile of tomatoes everyday from my garden I have a hard time keeping up with the harvest so enough was enough, time for some soup! While I was making this soup I was actually short a few so out to the garden I went to harvest another cup or so of my ruby little fellas. You can’t get any fresher than that! I also use the green and Cubanelle sweet peppers and basil from my garden.

I started cooking a little late as I am refinishing my bedroom furniture with chalk paint and lets face it, time flies when your focused on getting something done. I have one more day of sanding and waxing then the pieces can go back and I can get our bedroom back in order. Although refinishing with chalk paint isn’t a terrible job it isn’t quite as easy as I thought it would be but the results are lovely and it is an economical way to give your furniture a facelift. Thanks Lori from Pure – Petals, Paint & Simply Quaint of downtown Burlington. You were a great help!

10.8g net carbs, 3.8g protein and 3 Weight Watchers points per serving.



Fresh Cherry Tomato and Sweet Pepper Soup Recipe

By kimmy Published: August 17, 2015

  • Yield: 10 Servings
  • Prep: 15 mins
  • Cook: 20 mins
  • Ready In: 35 mins

Calories: 106 | Fat: 4.7g | Protein: 3.8g | Carbs: 15.6g | Fibre: 4.8g | WW Points: 3



  1. Heat the oil in a large pressure cooker over medium-low heat.
  2. Add the onions and carrots and saute for about 10 minutes, until very tender.
  3. Add the garlic and cook for 1 minute.
  4. Add the tomatoes, peppers, sugar, tomato paste, basil, stock, salt, and pepper and stir well.
  5. Secure pressure cooker top and bring the soup to a pressure, lower the heat, and cook for 15 minutes.
  6. Turn heat off and run pot under cold water to release pressure. Once it is safe to do so and the pressure is released remove lid.
  7. Add the cream to the soup and using a hand blender, blend soup till smooth. Season with salt and pepper and garnish with chopped basil and serve hot.