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!
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
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.
Recipe Notes
Serving size: 1 cup
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