Zucchini And Fennel Soup With Roasted Red Pepper Pu

Name: Zucchini And Fennel Soup With Roasted Red Pepper Puree
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 red bell peppers; 1 1/2 teaspoons extravirgin olive oil; 1/8 teaspoon salt; 1/8 teaspoon black pepper; Cooking spray; 2 cups thinly sliced onion; 3 cups thinly sliced fennel bulb (about 1 bulb); 1 teaspoon fennel seeds; 4 1/2 cups (1/4-inch) slices zucchini (about 1 1/2 pounds); 4 garlic cloves; 3 cups fat-free, less-sodium chicken broth; 1/4 teaspoon salt; 1/4 teaspoon black pepper

Servings: persons

6 red bell peppers
1 1/2 teaspoons extravirgin olive oil
1/8 teaspoon salt
1/8 teaspoon black pepper
Cooking spray
2 cups thinly sliced onion
3 cups thinly sliced fennel bulb (about 1 bulb)
1 teaspoon fennel seeds
4 1/2 cups (1/4-inch) slices zucchini (about 1 1/2 pounds)
4 garlic cloves
3 cups fat-free, less-sodium chicken broth
1/4 teaspoon salt
1/4 teaspoon black pepper

1
Preheat broiler.
2
Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 20 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 20 minutes. Peel and cut into strips. Place peppers in beaker of an immersion blender; add oil. Puree until smooth. Transfer puree to a bowl. Stir in 1/8 teaspoon salt and 1/8 teaspoon black pepper.
3
Heat a large, heavy saucepan over medium-low heat. Coat pan with cooking spray. Add onion to pan; cover and cook 5 minutes or until tender, stirring occasionally. Add sliced fennel and fennel seeds to pan; cover and cook over medium-low heat 8 minutes or until sliced fennel is tender. Increase heat to medium-high. Add zucchini and garlic to pan, and cook 3 minutes, stirring constantly. Add broth; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until vegetables are tender.
4
Place vegetable mixture, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in beaker of an immersion blender; puree until smooth. Pour 1 cup soup into each of 6 bowls; top each serving with 1/3 cup pepper puree.
5
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6
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603

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 red bell peppers, 1 1/2 teaspoons extravirgin olive oil, 1/8 teaspoon salt, 1/8 teaspoon black pepper, and more.

Yes, Zucchini And Fennel Soup With Roasted Red Pepper Puree falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Zucchini And Fennel Soup With Roasted Red Pepper Puree

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions