Photo of Italian Roasted Pepper and Tomato Bisque by WW

Italian Roasted Pepper and Tomato Bisque

Total Time
45 min
20 min
25 min
This comforting vegetable-packed spin on bisque is smooth and creamy, thanks to the addition of the Greek yogurt, that’s sure to satisfy any cool-weather craving for soup. If you’ve got one, use an immersion blender to puree this soup right in the pot. If not, you can puree the soup in batches in a blender or food processor. San Marzano tomatoes are sweet Italian plum tomatoes that are prized for their balanced flavor and intense tomato flavor, and they don’t contain many seeds, making them a preferred ingredient for sauces and soups. Save some fennel leaves or fronds for a pretty garnish.


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, divided (or less to taste)

Minced garlic

2 tsp

Italian seasoning

1 tsp

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)

Canned chicken broth

2 cup(s), reduced-sodium or vegetable broth


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 yogurt 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 cup