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Roasted red pepper soup

  • Servings: 4
  • Prep Time: 10 min
  • Total Time: 45 min

Ingredients

  • 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

  1. 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.
  2. Add the garlic, fennel, carrots, and thyme leaves. Stir and cook until the carrots begin to soften – about 10 minutes.
  3. 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.
  4. 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.
  5. Serve with generous drizzles of cream, desired garnishes, and warm baguette

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