Servings: 3

Weight Watcher Smart Points: 17

Preparation Time: 15 Minutes

Cooking Time: 60 Minutes

Ready In: 75 Minutes


  • 6 bacon slices (about 5 ounces), chopped
  • 1/2 cup dry Sherry**
  • 3 garlic cloves, peeled
  • 1/2 cup heavy cream***
  • 1/2 tsp. kosher salt
  • 1/2 tsp. liquid smoke (optional)
  • 2 1/2 cups low-sodium chicken broth**
  • 1 tbsp. olive oil
  • 1 large onion, peeled and cut into wedges
  • 1 tbsp. fresh chopped oregano leaves or 1 tsp. dried oregano
  • 1 red jalapeno pepper, cut in half (remove seeds for a less spicy soup)*
  • Salt and Pepper, to taste
  • 1 yellow pepper, ribs and seeds removed, cut into 1-inch strips (substitute: red or orange pepper)
  • 2 lbs. yellow tomatoes, cut in half (or quarters if very large) and seeded (substitute: red or orange tomatoes)


  1. Preheat oven to 375 degrees (F).Place all the vegetables on a large baking sheet (you may need to use two pans)
  2. Drizzle with olive oil (I never bother measuring it) and sprinkle with salt
  3. Toss until the vegetables are well coated
  4. Roast for about 30 minutes or until the tomatoes are wrinkly and the edges of the onions are starting to get crispy and dark
  5. Remove from the oven and transfer the vegetables to a food processor or blender
  6. Process until the vegetables are as smooth or chunky as you like
  7. I like a fairly smooth soup so I processed mine for a while.Meanwhile, cook the bacon in a large dutch oven or pot over medium heat.Pour the vegetable puree into the pot and add the sherry
  8. Simmer for 5 minutes.Add the chicken broth and liquid smoke
  9. Simmer, uncovered, until reduced slightly, about 15 minutes.Stir in oregano.Pour in cream and stir until heated through, about 5 minutes
  10. Season with salt and pepper, to taste
  11. Serve.

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