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Liz Winters

Roasted Red Pepper & Fennel Soup

Print Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Servings: 6
Course: Soup
Ingredients Equipment Method

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

Equipment

  • Immersion Blender

Method
 

  1. Preheat oven to 425°
  2. Prep veggies: Slice peppers into 1" strips. Roughly chop tomatoes and onions. Slice fennel into 1/2" strips. Peel and smash garlic.
  3. Place prepped veggies on rimmed baking sheet. Toss with olive oil, vinegar and salt.
  4. Roast for 30 minutes.
  5. 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.
  6. Remove soup from heat and puree with an immersion blender. Finish with salt and pepper to taste.