¼ cup extra-virgin olive oil, divided, plus more for drizzling
1 medium yellow onion, chopped
2 garlic cloves, chopped
1 small fennel bulb, coarsely chopped
3 medium carrots, chopped
1 tablespoon fresh thyme leaves
2 tablespoons balsamic vinegar
3 jarred roasted red bell peppers
1/4 cup cooked cannellini beans, drained and rinsed
2 tablespoons tomato paste
4 cups vegetable broth
1/2 to 1teaspoon salt
1/2 teaspoon freshly ground black pepper
Instructions
Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the onion and pinches of salt and pepper and cook until translucent – about 5 minutes.
Add the garlic, fennel, carrots, and thyme leaves. Stir and cook until the carrots begin to soften – about 10 minutes.
Add the balsamic vinegar, red peppers, beans, tomato paste, broth, and 1/2 teaspoon of salt. Simmer until the carrots are tender – about 15 to 20 minutes.
Add the simmered soup to a high-speed blender with the remaining 2 tablespoons of olive oil and puree until smooth. Season with more salt and pepper, to taste. If you would like more punch, add a few more drops of balsamic vinegar, to taste. If you would like a little heat, add 1/2 teaspoon red pepper flakes.
Serve with generous drizzles of cream, desired garnishes, and warm baguette
