Italian Roasted Pepper and Tomato Bisque
0
Points®
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)
Onion
1½ cup(s), chopped
Uncooked fennel bulb
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 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)
Instructions
1
Coat a large soup pot with cooking spray; heat over medium heat. Add onion, fennel and 1 tsp salt; cook, stirring frequently, until vegetables are soft, 7-10 minutes. Stir in garlic, Italian seasoning and red pepper flakes; cook, stirring a few times, 1 minute.
2
Add tomatoes, roasted peppers, broth and basil. Increase heat to high; bring to a boil. Reduce heat to medium-low; simmer, covered, 10 minutes.
3
Stir in yogourt and remaining 1/2 tsp salt; puree soup in pot using an immersion blender (or puree in batches in a regular blender). Serve garnished with chopped basil and parsley.
4
Serving size: 1 c
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