Red Pepper Tomato Soup with Fennel

Easy, comforting and delicious, this roasted red pepper and tomato soup with fennel will warm you up on the coldest of days! This vegetable soup is delicious with goat cheese crostini on the side for dunking!

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.  

This past Sunday, after some rest (and lots of coffee), I was all ready  to get cookin’, so I made this spicy red pepper tomato soup. 

I love making big batches of soup on Sunday for hubby & I to enjoy throughout the week.  

This roasted red pepper tomato soup is a super easy, light and delicious. Plus, it’s chock full of veggies. 

Basically, once the peppers are roasted, everything else is done in one pot right on the stove top. Nothing to it!

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.

Fan of tomato soup? Check out this creamy tomato basil soup!

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 to 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!

Hungry for more? Subscribe to the Girl Heart Food Newsletter!

More Recipe Tips

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 broth in my soup recipes – that way I have better control over the salt content. If you use anything otherwise, you may want to add less salt to the soup.

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 to 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.

More Vegetable Soups You May Enjoy

• Tomato Soup with Fresh Tomatoes – Using plenty of fresh tomatoes, this soup is savoury, comforting and delicious!
• Tomato Tortellini Soup – Store-bought tortellini, canned tomatoes and parmesan cheese…what’s not to love?
• Black Bean and Sweet Potato Soup – Hearty, delicious and filling and always a favourite.
• Spicy Lentil Soup with Kale – Spicy, savoury and great for meal prep for easy weekday lunches.
• Curried Carrot and Sweet Potato Soup – Creamy, flavourful and such a bright, vibrant colour.

Hope you love this roasted red pepper and tomato soup as much as we do!

Until next time take care and chit chat again soon,

Dawn

Make this roasted red pepper tomato soup? That’s awesome! Love it if you left a comment below. Many thanks!

Let’s Be Social!
Like Girl Heart Food on Facebook & Follow on Instagram for all the Latest!

Print

5 from 29 votes

Roasted Red Pepper Tomato Soup with Fennel

Easy, comforting and delicious, this roasted red pepper and tomato soup with fennel will warm you up on the coldest of days! This vegetable soup is delicious with goat cheese crostini on the side for dunking!

Course Lunch, Main Course

Cuisine Canadian

Keyword chunky vegetable soup, fennel soup, roasted red pepper soup, tomato soup, tomato soup, tomato soup with fennel

Prep Time 10 minutes

Cook Time 55 minutes

Total Time 1 hour 5 minutes

Servings 6 servings

Calories 123kcal

Author Dawn – Girl Heart Food

Ingredients

• 3 to 4 red bell peppers (about 1.25 pounds)
• 1 tablespoon olive oil
• 1 shallot , peeled and minced (or yellow or white onion)
• 3 cloves garlic , minced
• 2 chili pepper , minced (optional)
• 1 bulb fennel , core removed & thinly sliced (about 1.5 pounds). Reserve some fronds for garnish, if you like.
• 1.25 teaspoons salt (or to taste)
• 1/2 teaspoon black pepper
• 1 teaspoon dried oregano
• 4 cups unsalted vegetable broth
• 796 millilitre can whole peeled tomatoes (use immersion blender to smooth, potato masher or roughly crush with hands)
• 1/2 cup whole milk Greek yogurt
• goat cheese (garnish (on soup or on crostini), to taste and optional)

Instructions

• Preheat oven to 420 degrees Fahrenheit. On a parchment lined baking sheet, add bell peppers. Bake 40 to 50 minutes, turning half way through.
• Carefully remove from oven, place in a bowl, cover with plastic and let sit for about 10 to 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 tablespoon 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 broth, 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. until desired consistency is reached.
• Portion into bowls, garnish with fennel fronds and goat cheese crostini (or crumble goat cheese directly on top of soup), if desired.  Enjoy!

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 broth in my soup recipes – that way I have better control over the salt content. If you use anything otherwise, you may want to add less salt to the soup.
• 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 to 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.
• Nutrition information (estimate only) does not include optional goat cheese garnish.

Tried this recipe? That’s awesome!Mention @dawn.girlheartfood or tag #girlheartfood

Nutrition (estimate only)

Calories: 123kcal | Carbohydrates: 21g | Protein: 5g | Fat: 3g | Sodium: 690mg | Potassium: 767mg | Fiber: 5g | Sugar: 11g | Vitamin A: 2675IU | Vitamin C: 115.3mg | Calcium: 94mg | Iron: 2.5mg

Nutrition Facts

Roasted Red Pepper Tomato Soup with Fennel

Amount Per Serving

Calories 123 Calories from Fat 27

% Daily Value*

Fat 3g5%

Sodium 690mg30%

Potassium 767mg22%

Carbohydrates 21g7%

Fiber 5g21%

Sugar 11g12%

Protein 5g10%

Vitamin A 2675IU54%

Vitamin C 115.3mg140%

Calcium 94mg9%

Iron 2.5mg14%

* Nutrition estimate only. Percent Daily Values are based on a 2000 calorie diet.