Zucchini and Fennel Soup with Roasted Red Pepper Puree

Photo: Jan Smith

This light soup can be made up to three days ahead and stored in an airtight container in the refrigerator. For a vegetarian soup, use vegetable broth instead of chicken broth. If you're short on time, use bottled roasted red peppers.

Yield: 6 servings
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 91
  • Calories from fat: 17%
  • Fat: 1.9g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 4.4g
  • Carbohydrate: 17.1g
  • Fiber: 5.7g
  • Cholesterol: 0.0mg
  • Iron: 1.6mg
  • Sodium: 369mg
  • Calcium: 63mg

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

Preparation

  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.
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Zucchini and Fennel Soup with Roasted Red Pepper Puree Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Do you love cookies?

Cookie Countdown
We do too! Get your favorite holiday cookies delivered to your inbox.(Nov.-Dec.)
We Respect Your Privacy. Privacy Policy