Red Pepper and Fennel Soup Recipe

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



  • 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


  1. In a large saucepan, heat olive oil over medium heat. Cook red peppers, fennel, and onion for about 15 minutes until softened.

  2. 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.

  3. Using a blender and working in small batches, puree soup. Blend ¾ cup yogurt and salt into the last batch.

  4. 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.

  5. Serve and enjoy.


  • Calories: 160.65kcal
  • Fat: 6.80g
  • Saturated Fat: 1.25g
  • Monounsaturated Fat: 4.27g
  • Polyunsaturated Fat: 0.94g
  • Carbohydrates: 17.49g
  • Fiber: 2.98g
  • Sugar: 10.77g
  • Protein: 7.77g
  • Cholesterol: 5.62mg
  • Sodium: 479.06mg
  • Calcium: 114.38mg
  • Potassium: 603.36mg
  • Iron: 1.16mg
  • Vitamin A: 129.18µg
  • Vitamin C: 92.04mg
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