Italian Roasted Pepper and Tomato Bisque
- Total Time
Use an immersion blender to puree this soup right in the pot.
cooking spray5 spray(s)
uncooked onion(s)1 ½ cup(s), chopped
uncooked fennel bulb(s)1 ½ cup(s), trimmed, chopped
kosher salt1 ½ tsp, divided (or less to taste)
minced garlic2 tsp
Italian seasoning1 tsp
crushed red pepper flakes⅛ tsp
canned diced tomatoes32 oz, San Marzano variety
roasted red peppers (packed in water)4 cup(s), chopped (two 16 oz jars)
canned chicken broth2 cup(s), reduced-sodium or vegetable broth
basil5 leaf/leaves, plus extra for garnish
plain fat free Greek yogurt¼ cup(s)
fresh parsley¼ cup(s), chopped (for garnish)
- 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.
- Add tomatoes, roasted peppers, broth and basil. Increase heat to high; bring to a boil. Reduce heat to medium-low; simmer, covered, 10 minutes.
- 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.
- Serving size: 1 c