Servings: Serves 6
Ingredients 2 Tbsp. olive oil3 medium red peppers , seeded and coarsely chopped1 medium fennel bulb (fronds discarded), coarsely chopped1 medium onion , diced1 hot pickled red cherry pepper , seeded and chopped4 cups (32 ounces) chicken broth1 cup plain nonfat yogurt1/2 tsp. saltBasil , optional
Note: This soup is fairly spicy. For less heat, use only half a pickled red cherry pepper.
In a large saucepan, heat olive oil over medium heat. Cook red peppers, fennel, and onion until softened, about 15 minutes. 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 3/4 cup yogurt and salt into the last batch.
Return soup to saucepan and heat through over low heat. Do not boil (yogurt will curdle). Garnish with a swirl of remaining yogurt and a little basil.