Name: Red Pepper and Fennel Soup Recipe
Prep time: 10 min
Cook time: 35 min
Yield: 6
Ingredients: 2 tbsp olive oil; 3 medium red peppers; 1 medium fennel bulb; 1 medium onion; 1 red cherry pepper; 4 cups chicken broth; 1 cup plain nonfat yogurt; ½ tsp salt; fresh basil

Red Pepper and Fennel Soup Recipe

How To Make Red Pepper and Fennel Soup

This red pepper and fennel soup combines scrumptious veggies, yogurt, and chicken broth and blends them for a silky creamy soup.

Preparation: 10 minutes

Cooking: 35 minutes

Total: 45 minutes

Serves:

Ingredients

2tbspolive oil
3medium red peppers
1medium fennel bulb,fronds discarded
1medium onion
1red cherry pepper,hot pickled
4cupschicken broth
1cupplain nonfat yogurt
½tspsalt
fresh basil,optional

Instructions

In a large saucepan, heat olive oil over medium heat. Cook red peppers, fennel, and onion for about 15 minutes until softened.
Add cherry pepper and chicken broth and bring mixture to a boil over high heat. Reduce heat to medium and simmer uncovered for 20 minutes.
Using a blender and working in small batches, puree soup. Blend ¾ cup yogurt and salt into the last batch.
Return soup to saucepan and heat through, over low heat. Do not boil. Garnish with a swirl of remaining yogurt and a little basil, if desired.
Serve and enjoy.