
Italian Roasted Pepper and Tomato Bisque
0
PersonalPoints™ per serving
Total Time
45 min
Prep
20 min
Cook
25 min
Serves
8
Difficulty
Easy
Use an immersion blender to puree this soup right in the pot.
Ingredients
Cooking spray
5 spray(s)
Uncooked onion(s)
1½ cup(s), chopped
Uncooked fennel bulb(s)
1½ cup(s), trimmed, chopped
Kosher salt
1½ tsp(s), divided (or less to taste)
Minced garlic
2 tsp(s)
Italian seasoning
1 tsp(s)
Crushed red pepper flakes
⅛ tsp(s)
Canned diced tomatoes
32 oz, San Marzano variety
Roasted red peppers (packed in water)
4 cup(s), chopped (two 16 oz jars)
Reduced sodium canned chicken broth
2 cup(s), or vegetable broth
Fresh basil
5 leaf/leaves, plus extra for garnish
Plain fat free Greek yogurt
¼ cup(s)
Fresh parsley
¼ cup(s), chopped (for garnish)