Roasted Red Pepper Tomato Fennel Soup

This Roasted Red Pepper Tomato and Fennel Soup is an elevated yet easy take on the comforting classic, tomato soup. 

Tasting of the perfect blend of bell peppers and tomatoes but with a touch of fennel, this soup is perfect alone or served with a grilled cheese sandwich or simple cheese quesadilla. I love how the touch of bell pepper and smoked paprika gives it a Spanish-inspired flavor, almost like the gorgeous flavors of a romesco sauce but rebirthed into a beautiful bowl of soup. It’s also fantastic with simple toasted croutons on top! 

This recipe is a little more sophisticated than your usual tomato soup, thanks to the addition of fennel. It gives it some complexity by adding a pronounced sweetness, along with a very gentle licorice flavor that really livens it up a notch.

This Roasted Red Pepper Tomato and Fennel Soup is becoming a classic in my home (with grilled cheeses, of course) and I am sure it will be in yours!

If you love this soup and you’re looking for somethings similar, here are some of my favorites:

Creamy Tortilla-Less Soup

Creamy Chicken and Potato Chowder

Chicken Enchilada Soup

Roasted Red Bell Pepper, Tomato and Fennel Soup

Serves: 6 people

Print

5 from 1 vote

Prep Time10 minutes mins

Cook Time50 minutes mins

Total Time1 hour hr

Ingredients

• 3 pounds ripe plum tomatoes halved lengthwise
• 2 fennel bulbs cut into eighths (plus fennel fronds, for serving)
• 1 large yellow onion quartered
• 8 garlic cloves
• ¼ cup extra virgin olive oil
• 1 tablespoon balsamic vinegar
• 2 teaspoons kosher salt plus more to taste
• 1 teaspoon freshly ground black pepper plus more to taste
• ½ teaspoon crushed red pepper flakes
• 1 teaspoon smoked paprika
• ½ teaspoon ground cumin
• 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
• 4 cups low-sodium vegetable broth
• One 14.5-ounce can whole peeled tomatoes undrained
• 2 cups drained and roughly chopped roasted red bell peppers from the jar

Instructions

• Preheat the oven to 400℉.
• On a large baking sheet, combine the tomatoes, fennel, onion, garlic, olive oil, balsamic vinegar, salt, pepper, red pepper flakes, smoked paprika, cumin and thyme and toss until well combined. Spread into an even layer and transfer to the oven and roast for 45 minutes.
• With about 10 minutes left on your cook time, heat a large pot or dutch oven over medium heat. Add the broth, can of tomatoes and roasted red bell peppers and bring to a light simmer.
• When the cook time is complete, carefully transfer the roasted veggies and any of it’s juices to the pot. Using an immersion blender, blend until smooth. Alternatively, you can blend the soup in a high-speed blender in batches. Taste and adjust seasonings, if desired.
• To serve, ladle into bowls and garnish with a drizzle of olive oil, fennel fronds, and a few cracks of freshly ground black pepper.

Photography and styling by Eat Love Eats.