Italian roasted pepper and tomato bisque
1½ cup(s), chopped
Uncooked fennel bulb(s)
1½ cup(s), trimmed, chopped
1½ tsp, divided (or less to taste)
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), 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 cup