For the soup:
¼ cup chopped red onions
¼ cup coarsely chopped fennel bulb
2 tablespoons chopped garlic
11 red bell peppers, roasted, peeled, seeded, and coarsely chopped
3 cups low-sodium chicken stock
¼ cup loosely packed chopped fresh basil
¼ teaspoon freshly cracked black pepper
4 sprigs cilantro, for garnish

For the cilantro cream:
¼ cup nonfat yogurt
1½ tablespoons minced cilantro
½ teaspoon freshly squeezed lime juice
¼ teaspoon sugar
Pinch of freshly ground white pepper

To make the soup:
Add the onions, fennel, and garlic to a saucepan coated with nonstick cooking spray over medium-high heat. Sauté for 2 minutes; do not let it burn. Add the bell peppers and stock and bring to a boil. Reduce heat to low and simmer for 15-20 minutes. Stir basil and black pepper into soup. Transfer the mixture to a blender or food processor and purée until smooth (you may have to do this in batches). If the soup is too thick, add a little more stock.

To make the cilantro cream:
Place all the ingredients in a food processor and purée until smooth. Refrigerate until needed.

To serve:
Ladle the soup into serving bowls and drizzle with the cilantro cream. Garnish with cilantro sprigs.