Ingredients
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
Preparation
In a large saucepan, heat olive oil over medium heat. Cook red peppers, fennel, and onion for about 15 minutes until softened.
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.
Using a blender and working in small batches, puree soup. Blend ¾ cup yogurt and salt into the last batch.
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.
Serve and enjoy.
