Photo of Italian Roasted Pepper and Tomato Bisque by WW

Italian Roasted Pepper and Tomato Bisque

Points® value
Total Time
45 min
20 min
25 min
Use an immersion blender to puree this soup right in the pot.


Cooking spray

5 spray(s)


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


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)


  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


Save some fennel leaves and/or fronds for garnish.