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Roasted Red Pepper & Fennel Soup

Liz Winters
Print Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Course Soup
Servings 6

Equipment

  • Immersion Blender

Ingredients
  

  • 2 red bell peppers
  • 2 large heirloom tomatoes
  • 1 bulb fennel fronds removed and reserved
  • 4 cloves garlic
  • 1 sweet onion
  • 2 tbsp balsamic vinegar
  • ¼ cup olive oil
  • 1/2 tsp salt
  • 1 tsp Italian seasoning
  • 2 ½ cups broth
  • Salt & Pepper to Taste

Instructions
 

  • Preheat oven to 425°
  • Prep veggies: Slice peppers into 1" strips. Roughly chop tomatoes and onions. Slice fennel into 1/2" strips. Peel and smash garlic.
  • Place prepped veggies on rimmed baking sheet. Toss with olive oil, vinegar and salt.
  • Roast for 30 minutes.
  • Add roasted veggies (and any accumulated juices) to a medium heavy-bottomed stock-pot along with broth and italian seasoning. Bring to a simmer and cook for 10 minutes.
  • Remove soup from heat and puree with an immersion blender. Finish with salt and pepper to taste.