Italian Roasted Pepper and Tomato Bisque

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)

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 c


Save some fennel leaves and/or fronds for garnish.

A happier, healthier you starts here