Zucchini And Fennel Soup With Roasted Red Pepper Puree

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Details

13 Ingredients

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