Easy, comforting and delicious, this Roasted Red Pepper and Tomato Soup with Fennel will warm you up on the coldest of days! Delicious with goat cheese crostini on the side for dunkin’!
This roasted red pepper and tomato soup with fennel was originally posted in January 2016 and has been updated.
Hey friends! Are you full force into fall mode (even though it’s not technically fall?) I am! I even bought gourds and mini pumpkins today. And I’m already planning for Halloween. Too much? Hubby usually dresses up as Nintendo’s Mario and I’m usually a random character or something. One year, I dressed up like a zombie and even did the whole fake cuts on my face. I will never do that again. It was fun, but boy was that adhesive rough on my skin. Eeeek! Ok, before I get way ahead of myself here, let’s take one thing at a time and ease ourselves into the cooler months ahead with a nice bowl of comforting soup – what ya think?
Roasted Red Pepper and Tomato Soup with Fennel
This past Sunday, after some rest (and lots of coffee), I was all ready to get cookin’, so I made this spicy Roasted Red Pepper, Tomato and Fennel Soup. I love making big batches of soup on Sunday for hubby & I to enjoy throughout the week. This recipe is a super easy, super healthy AND delicious. Plus, it’s chocked full of veggies. There are only a few simple steps to this roasted red pepper soup. Basically, once the peppers are roasted, everything else is done in one pot right on the stove top. Nothing to it!
How to Roast Bell Peppers
Buying jarred roasted red bell peppers is super convenient. However, if you have time you can easily roast them yourself at home! They’re delicious in this roasted red pepper and tomato soup (obviously), but also really yummy on pizza, on a sandwich or even as a component to a charcuterie board.
So, how do you roast bell peppers?
- Place bell peppers (colour of your choice) on a parchment lined baking sheet
- Place them in the oven (second self from the top in oven).
- Roast for about 40- 50 minutes, turning halfway
- Carefully remove bell peppers from oven, place in a glass bowl, cover with plastic wrap and let ‘steam’ for a little to allow the exterior charred skin to loosen.
- When bell peppers are cool enough to handle, remove stalk, peel off charred skin, cut bell peppers in half and scrape out seeds
- Ready to use!
- Easy, right?
How to Cut Fennel
- Cut stalks from fennel bulb (reserve stalks for another use or discard; reserve fronds for soup garnish)
- Cut fennel bulb in half
- Locate core in each half of fennel (it should be easy to locate – see photo below)
- Remove core and discard
- Thinly slice fennel
- Now it’s ready to use in recipes!
Tips for Making this Roasted Red Pepper and Tomato Soup
- Use the best quality canned tomatoes you can get. I love to use whole San Marzano tomatoes and blitz them with an immersion blender prior to using them in this recipe. You can also squish the tomatoes with a potato masher or by hand.
- I love to use unsalted vegetable stock in my soup recipes – that way I have better control over the salt content.
- Don’t have time to roast bell peppers? No worries! You can buy them at your grocery store in jars and they’re ready to use!
- Want your roasted red peppers more charred? You can also broil them for about 8-10 minutes, carefully turning part way through. Keep in mind, though, that your parchment paper may need to be ok for the higher temperature or it may scorch (or you can simply omit the use of parchment paper, but it will probably leave your sheet pan a little messy).
- I used two Thai chili peppers in this soup and it wasn’t too spicy for me. You can use less or omit entirely and the soup will still be delicious!
- When I originally made this roasted red pepper tomato soup, I garnished it with crumbled goat cheese. However, for this updated version, I opted to spread some goat cheese on crostini and served it alongside for dunkin’. You do you!
- Speaking of goat cheese crostini, for those I toasted some baguette pieces and spread with goat cheese. Then, sprinkle with chili flakes and balsamic drizzle.
Other Easy Soups you May Enjoy
- Black Bean and Sweet Potato Soup
- Spicy Lentil Soup with Kale
- Curried Carrot and Sweet Potato Soup
- Zucchini Noodle Soup with Grilled Tofu
If you want to make your meal a little more substantial a grilled cheese sandwich would be a great sidekick to this roasted red pepper soup too!
Hope you love this roasted red pepper and tomato soup!
Until next time take care and chit chat again soon 🙂
~Dawn
P.S. If you think this Roasted Red Pepper and Tomato Soup with Fennel will make your belly happy too, please be sure to hit that Pin button. Many thanks, you guys! XO
Roasted Red Pepper and Tomato Soup with Fennel (& Goat Cheese)
Ingredients
- 3-4 red bell peppers -about 1.25 lb
- 1 tbsp olive oil
- 1 shallot -or onion, minced
- 3 cloves garlic -minced
- 2 chili pepper -minced, optional
- 1 bulb fennel -core removed & thinly sliced (about 1.5 lb)
- 1.25 tsp salt -or to taste
- 1/2 tsp black pepper
- 1 tsp dried oregano
- 4 cups vegetable stock -unsalted
- 796 ml can tomatoes -use immersion blender to smooth
- 1/2 cup whole milk Greek yogurt
- goat cheese -garnish (on soup or on crostini), to taste
Instructions
Preheat oven to 420 F. On a parchment lined baking sheet, add bell peppers. Bake 40 - 50 minutes, turning half way through. Carefully remove from oven, place in a bowl, cover with plastic and let sit for about 10-15 minutes until cool enough to handle. Remove stems, outer charred layer (I don't mind if some charred pieces are left on) and bulk of inner seeds (few stray ones left are fine). Reserve any juices as well. Place to one side for later use.
While the bell peppers are roasting, on medium low heat add 1 tbsp. of olive oil in dutch oven or pot. Cook for 5 minutes, or until onion has softened.
- To onion, add garlic and chili and cook for a minute.
Add fennel to onion mixture. Season with salt, pepper and oregano. Cook for about 10 minutes, until fennel has softened.
To vegetable mixture, add stock, tomatoes and reserved roasted red peppers. Bring to low simmer, cover with lid ajar and cook about 15 minutes.
Off heat add Greek yogurt and blend with immersion blender. Portion into bowls, garnish with fennel fronds and goat cheese crostini (or crumble goat cheese directly on top of soup). Enjoy!
Recipe Notes
- Use the best quality canned tomatoes you can get. I love to use whole San Marzano tomatoes and blitz them with an immersion blender prior to using them in this recipe. You can also squish the tomatoes with a potato masher or by hand.
- I love to use unsalted vegetable stock in my soup recipes - that way I have better control over the salt content.
- Don't have time to roast bell peppers? No worries! You can buy them at your grocery store in jars and they're ready to use!
- Want your roasted red peppers more charred? You can also broil them for about 8-10 minutes, carefully turning part way through. Keep in mind, though, that your parchment paper may need to be ok for the higher temperature or it may scorch (or you can simply omit the use of parchment paper, but it will probably leave your sheet pan a little messy).
- I used two Thai chili peppers in this soup and it wasn't too spicy for me. You can use less or omit entirely and the soup will still be delicious!
- When I originally made this roasted red pepper tomato soup, I garnished it with crumbled goat cheese. However, for this updated version, I opted to spread some goat cheese on crostini and served it alongside for dunkin'. You do you!
- Speaking of goat cheese crostini, for those I toasted some baguette pieces and spread with goat cheese. Then, sprinkle with chili flakes and balsamic drizzle.
This recipe couldnt have come soon enough! I want to make it and dip a grilled cheese in it! YUM!
Sounds like a delicious plan 🙂 Thanks Kevin!
Ohhh this sounds so good! Perfect for fall. I love the combo of flavors. I bet fennel really adds some complexity to this soup.
Thank you Jenna! It really is quite yummy 😉
This looks amazing! Super easy to make and very creative .. perfect for busy weeknight dinners or a hearty lunch!
Definitely! Thank you Heather 🙂
This looks like such a delicious combo. Fennel is such a great flavor to add seasoning to savory dishes. And I ALWAYS have peppers in the fridge. Can’t wait to try this!
Thank you Kitty! Hope you love this one as much as we do 🙂
I had the most amazing tomato soup at a Gordon Biersch restaurant last summer and I’ve been diving in head first to try all sorts of recipes to recreate it! I love all the herbs and seasoning because that’s how you know it’s loaded with flavor and delicious!
So great when you can recreate restaurant meals at home, isn’t it? And it’s fun trying! Thanks Jessica 🙂
This looks so good. I wonder how “peppery” it is. Can’t wait to try.
Thanks Nicole! It’s pretty darn yummy if you ask me 😉
It is about to be soup season at my house and I am going to be starting with this one! Looks and sounds so good!
Happy to hear that! Thanks Kelsey 🙂 Enjoy!
This soup looks like it would be perfect on a cool day. I really love the addition of the fennel to this soup, sounds delicious!
Totally! It’ll warm ya right up 😉 Thanks Sharon!
I’ve made a lot of different tomato soups, but I never thought to add fennel. What a great idea! And that goat cheese crostini looks amazing!
Thank you Daniela 🙂 The crostini are great for dunkin’!
I have lots of tomatoes to use up from my garden, and I always turn some into soup or sauce. Love the addition of fennel here! This soups is gonna be great in a few months when I pull it from the freezer on a cold day!
This soup looks amazing!! I have never put goat cheese in my soup before, but it is definitely on my list right about now.
The color of this soup is just ammmmazing! I feel like I could stare at it all day. I’m all about soups this time of year and I love how unique this one is. I can’t wait to try it!
Whoa – this soup is almost neon colored. It’s crazy that such vibrant, bright colors come straight out of natural foods. Eat the rainbow!
Totally! Thanks so much, Julie 🙂
This soup literally sounds perfect! Roasting the veggies is exactly the way I like them in soup. Can’t wait to try your recipe. Good timing, since it’s snowing in Calgary already 🙁
Yay! Thank you Kristen! Hope you love it 🙂
Loved the idea of roasted tomatoes in soup. We always boil or broil the tomatoes. The colour is so rich and i can just imagine the flavor fennel would add to the soup.Perfect match.Will try this soon.
Thank you so much, Aditi! Hope you love it 🙂
This looks so comforting, healthy and delicious! I agree, need to ‘ease’ into cooler weather. Sadly, we were slammed with snow today in Calgary. I was not ready and that is not how I wanted to ease into cooler weather! 🙁
Oh no! I’m sure it’ll come our way soon. Thank you Terri! Hope you have a wonderful weekend…stay warm 🙂
I’m totally loving the flavour combo Dawn! I could never get enough of roasted red bell peppers and really need to try this! Such a gorgeous colour and I’m sure it tastes wonderful!
Thank you Marisa!! It sure does 😉 Enjoy!
I cannot wait to make your Roasted Red Pepper and Tomato Soup, Dawn! Soup making is something I do all year around so I will not be waiting until cool weather to make this – thanks so much for sharing. Great tips and techniques, by the way!
Yay! So happy to hear that, Denise! Thanks so much for the sweet comment 🙂
A beautiful soup. I’d love a bowl with a dollop of sour cream on top! Have you ever heard of paprika creme? It’s a Hungarian product – basically Hungarian pepper paste in a large tube, or in a jar. It’s so easy to squirt some in to soups, or into a white bean dip for quick and easy, concentrated flavor!
Thanks Mimi! No, haven’t heard of it, but I bet it’s lovely 🙂
I’m definitely feeling all the fall vibes Dawn! And I’m in the kitchen today whipping up some cozy meals and pumpkin treats! Love this soup! The step by step on roasting peppers and cutting fennel are super helpful! I’m imagining eating a bowl of this cozied up by the fire on a cold fall evening! Hope you’re have a great weekend!
Yay! Sounds lovely! And happy you like the step by step instructions 🙂 Hope you’re having a lovely weekend too, Leanne 🙂
I so so love roasted red bell peppers! They are so versatile – and what a fantastic soup you have here with them! Gosh – who needs a bowl eh? I’d just take the pan and a spoon please!
Hoping you and your hubs have a wonderful weekend, Dawn! xoxo
Totally! Haha – so true 😉 Thanks Shashi! Hope you’re having a lovely weekend too! XOXO
The flavor combos in this looks Devine. I love the addition of goat cheese. This may be my new favorite soup! YUMMMM!
Thank you Katie! So sweet!! It’s a favourite in our home, for sure 🙂
I love the fall season partly because of soup and comfort foods Dawn. The flavors in this recipe are my favorite. Both Tom and I would love it! Pinned and can’t wait to try!
Right?! Thank you Mary Ann! Hope you love it 🙂
You know, I really love fennel, but I don’t think I’ve ever cooked with it! Isn’t that crazy? Adding it into this soup is a great idea. This is a perfect fall soup….I’m ready, but not planning my Halloween costume quite yet!
Now is the time 😉 Hope you love it! Thanks Kathy 🙂
Aaah as much as I love summer, I LOVE fall, and Halloween too! It’s so fun. I already ordered Hattie’s Halloween costume! This soup definitely screams fall, and all things cozy. Loving the roasted red peppers! Cheers, Dawn! XO
Awwww – I bet it’s adorable!! Thank you Katherine! XO
I’m so totally in fall mode already. It’s still SO hot hear in SoCal, but in my heart, it’s been fall since September 1st. 😉
Looooooove this super cozy soup (and that double-handled soup mug). I’ve never made tomato soup with fennel before. It sounds amazing!
Haha – I hear ya! It’s my fave season! Thank you Tracy! I just had to get those bowl when I saw them 😉
This soup looks all kinds of amazing! I love the flavor of red roasted peppers above any other roasted pepper so this bowl of goodness is screaming my name! Pinned!
What a beautiful soup! And love the goat cheese addition. Everything is better with goat cheese 🙂
I’m SO ready for fall, and for Halloween because I need to get rid of my excessive candy stash in a way that doesn’t involve me eating alllll of it :). I’m in love with this soup. Tomatoes, fennel, red pepper, and goat cheese? That’s a huge yes please from me! Have a great weekend, Dawn!
Mmmmm! Glad you brought this beauty back! I love the flavor of roasted vegetables – so this will be at the top of my list! And you know how I feel about crostini! 😉 Our weather is supposed to shift to cooler this weekend, making this recipe a perfectly timed treat! Have a great weekend, my friend! XOXO
Even though it’s still too hot here to have soup, I’m already dreaming of the time we can enjoy some cozy bowls. This soup looks and sounds amazing! I do love the addition of fennel and goat cheese crostini. Needless to say that the color is brilliant. Pass me a large spoon please 🙂
I’m cracking up that you’re already planning for Halloween, Dawn! 😉 It’s still on the warm side here, but now you have me craving soup. You’ve combined some of my favorite flavors in to one comforting bowl!
OMG those blistered peppers, they’re so gorgeous! what an interesting addition of fennel, I’m usually not a fennel fan, but since I love every other ingredient in this soup I’ll have to give it a try!
Love the unique flavors in this recipe! YUM! Now, this recipe will be one of my favorites. Looks incredible!
Thank you so much, Mary! So happy to hear that 🙂
Tomato & roasted pepper soup is one of my favourites, as the combination of flavours is just gorgeous! I can imagine how great it tastes with addition of fennel too! Beautiful recipe, thank you for sharing x
Thanks for the kind comment, Tania 🙂 It really is a yummy soup!
Love your veggie tips. I don’t work with fennel that often so the directions on how to cut are great! Can’t wait to try this perfect fall dish!
Thank you Kelly – appreciate that! Hope you love it 🙂
Oh I love the addition of fennel! Roasted tomato soup is one of my favorite soup 🙂
Thank you Marie! Fennel is so great, isn’t it?
this soup sounds fabulous and I love fennel so this is perfect comfort soup for me for sure. I love that red pepper is in it!
Thank you Claudia 🙂 !!
This soup sounds fantastic, Dawn! And I really appreciate the guide for cutting fennel. Come to think of it, I believe I’ve only chopped fresh fennel one time…and I probably butchered it! I’m definitely ready for fall, Halloween and the crisp evenings here. Soup is such a great comfort food, and this version sounds fantastic!
Thank you David! Happy to hear that 🙂 I’m ready too! Love that crisp fall air.
Dawn, have I mentioned how much I LOVE your soups?? They’re all so tasty and hearty looking. Plus, red pepper? Yes please! I love that added kick! And just so you know, I’m eagerly awaiting your next Monthly Favorites post! I mean, how else will I decide what to read and watch next? 🙂
Hoping you have an amazing holiday weekend! Say hi to Stuart for me! xoxo
You’re too kind, Demeter!! Soup is actually one of my favourite things to make, but I have to mix it up a bit with the blog, ya know 🙂 ? I’m glad you are awaiting my next Monthly Favourites. It’s so much fun to work on and can’t wait to hear what ya think! Hopefully, you’ll like it… I got a feeling you will, ’cause it seems like we like a lot of the same things 😉 Have a fantastically awesome, sun-filled, delicious food-eating weekend, girlie! And I’ll let Stuart know you are thinking about him 😀 xoxo
Looks like a delicious bowl of goodness!
It really is! Thanks so much for dropping by my site, Vanessa 🙂 !!