Zucchini And Fennel Soup With Roasted Red Pepper Puree

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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

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