Italian roasted pepper and tomato bisque | Recipes | WW USA
Enjoy a tasty and delicious meal with your loved ones. Learn how to make Italian roasted pepper and tomato bisque & see the Points value of this great recipe.
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Cooking tools:
- Immersion blender
- Blender
- Food processor
- Stove
- Pot
- Chef's knife
- Cutting board
- Measuring spoon
- Spoon
Ingredients
- 5 spray(s) Cooking spray
- 1 1/2 cup(s), chopped Uncooked onion
- 1 1/2 cup(s) Uncooked fennel bulb, trimmed, chopped
- 1 1/2 tsp Kosher salt, divided (or less to taste)
- 2 tsp Jarred minced garlic
- 1 tsp Italian seasoning
- 1/8 tsp Crushed red pepper flakes
- 32 oz Canned diced tomatoes, San Marzano variety
- 4 cup(s) Roasted red peppers (packed in water), chopped (two 16 oz jars)
- 2 cup(s) Chicken broth, reduced-sodium or vegetable broth
- 5 leaf/leaves Fresh basil, plus extra for garnish
- 1/4 cup(s) Plain fat free Greek yogurt
- 1/4 cup(s) Fresh parsley, chopped (for garnish)
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