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Tomato and Roasted Red pepper Bisque

January 25, 2023 by Melissa Chapman Leave a Comment

This Tomato And Roasted Red Pepper Bisque is dairy free and delicious! 

It is is also 0 weight watchers Points per serving and Serves 8 – each serving is one cup!

Tomato and Roasted Red pepper Bisque

This veggie dense bisque is smooth and is perfect for cold weather!! And since it is dairy free if you are a vegan it is perfect for you!

Ingredients

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
⅛ tsp
Canned diced tomatoes
32 oz, San Marzano variety
Roasted red peppers (packed in water)
4 cup(s), chopped (two 16 oz jars)
Canned broth
2 cup(s), reduced-sodium or vegetable broth
Basil
5 leaf/leaves, plus extra for garnish
Fresh parsley
¼ cup(s), chopped (for garnish)

Instructions

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 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

Tomato and Roasted Red pepper Bisque
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Tomato And Roasted Red Pepper Bisque

this recipe is 0 weight watchers Points per serving and Serves 8

Ingredients

  • 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
  • ⅛ tsp
  • Canned diced tomatoes
  • 32 oz San Marzano variety
  • Roasted red peppers packed in water
  • 4 cup s, chopped (two 16 oz jars)
  • Canned broth
  • 2 cup s, reduced-sodium or vegetable broth
  • Basil
  • 5 leaf/leaves plus extra for garnish
  • 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 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.

Recipe Notes

Serving size: 1 cup

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