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