Italian roasted pepper and tomato bisque
0
Points®
Total time: 45 min • Prep: 20 min • Cook: 25 min • Serves: 8 • Difficulty: Easy
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.
Ingredients
Cooking spray
5 spray(s)
Uncooked onion
1½ cup(s), chopped
Uncooked fennel bulb
1½ cup(s), trimmed, chopped
Kosher salt
1½ tsp, divided (or less to taste)
Jarred minced garlic
2 tsp
Italian seasoning
1 tsp
Crushed red pepper flakes
⅛ tsp
Canned diced tomatoes
32 oz, San Marzano variety
Roasted red peppers (packed in water)
4 cup(s), chopped (two 16 oz jars)
Chicken broth
2 cup(s), reduced-sodium 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)
Instructions
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
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