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    Home » Recipes » Soup and Stew Recipes

    Red Pepper Tomato Soup With Fennel

    Published: September 5, 2018 Updated: May 25, 2022 / By: Dawn | Girl Heart Food 72 Comments

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    Bowl of roasted red pepper tomato fennel soup with a crostino resting on the bowl.

    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!

    Bowl of roasted red pepper tomato fennel soup with a crostino resting on the bowl.

    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. 

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

    I love making big batches of soup on Sunday!

    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!

    Ingredients for roasted red pepper, tomato and fennel 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?

    1. Place bell peppers (colour of your choice) on a parchment paper-lined sheet pan.
    2. Place them in the oven (second shelf from the top in the oven). Roast for 40 to 50 minutes, turning the peppers over halfway through cooking.
    3. Carefully remove bell peppers from the oven, place in a bowl, cover with plastic food wrap and let steam for a little to allow the exterior charred skin to loosen.
    4. When bell peppers are cool enough to handle, remove stalk, peel off charred skin, cut bell peppers in half and scrape out seeds.
    5. Now you have delicious roasted red peppers, ready to be used in soup!

    More detailed instructions are in the recipe card below.

    Three red bell peppers.
    Collage of three red bell peppers before and after roasting.
    Collage of three roasted red peppers in a bowl and then being removed and chopped.

    How To Cut Fennel

    1. Cut stalks from fennel bulb (reserve stalks for another use or discard; reserve fronds for soup garnish).
    2. Cut fennel bulb in half
    3. Locate core in each half of fennel (it should be easy to locate; see photo below).
    4. Remove core and discard.
    5. Thinly slice fennel. Now it’s ready to use in recipes!
    Fresh fennel bulb.
    Collage of removing stalks from fennel and then cutting the bulb in half.
    Collage of a finger pointing out the core in fennel, removing it & chopping the fennel.

    Tips for Making This Recipe

    • Use the best quality canned tomatoes you can get. I love to use whole San Marzano tomatoes and blend 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.
    • 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!
    • 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 dunking. 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.
    Spoonful of roasted red pepper, tomato and fennel soup from a bowl.

    More Yummy Vegetable Soups

    • Tomato Soup With Fresh Tomatoes
    • Tomato Tortellini Soup
    • Black Bean Sweet Potato Soup
    • Spicy Lentil Kale Soup
    • Curried Carrot Soup With Coconut Milk

    If you make this roasted red pepper tomato soup, be sure to leave a comment below!

    This soup recipe was originally published in January 2016 but has been updated.

    Bowl of roasted red pepper tomato fennel soup with a crostino resting on the bowl.

    Roasted Red Pepper Tomato Soup With Fennel

    Dawn | Girl Heart Food
    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!
    5 from 29 votes
    Print Recipe Save RecipeSaved!
    Prep Time 15 mins
    Cook Time 1 hr 20 mins
    Total Time 1 hr 35 mins
    Course Lunch, Main Course, Soup
    Servings 6 servings
    Prevent your screen from going dark

    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
    • 1 to 2 Thai chili peppers, minced (optional)
    • 1 bulb fennel, core removed and fennel thinly sliced (about 1.5 pounds)
    • 1 teaspoon salt
    • ½ teaspoon freshly ground black pepper
    • 1 teaspoon dried oregano
    • 4 cups low sodium vegetable broth
    • 1 (28-ounce) can whole peeled tomatoes, blend tomatoes with an immersion blender or roughly break up with a potato masher before using
    • ½ cup plain whole milk Greek yogurt
    • goat cheese, optional: garnish to taste on crostini or over soup
    • Chopped fennel fronds, garnish to taste (optional)

    Instructions

    • Roast bell peppers: Preheat oven to 420 degrees Fahrenheit. Place bell peppers on a parchment paper-lined sheet pan. Bake for 40 to 50 minutes, turning the peppers over halfway through cooking. Carefully remove peppers from the oven, place in a heat-safe bowl, cover with plastic food wrap and let sit until cool enough to handle. You can start preparing the soup while they are cooling.
      Note: To save time, you can use store-bought roasted red peppers instead and skip the roasting.
    • Prepare the rest of the soup: Heat 1 tablespoon of olive oil in a large pot over medium heat.
    • Add the shallot and cook, stirring often, until softened, about 5 minutes.
    • To shallot, stir in garlic and chili pepper and cook for 1 minute.
    • Add fennel to the onion mixture. Season with salt, black pepper and oregano. Cook for about 10 minutes stirring often, until fennel has softened.
    • Once peppers are 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). Basically, what you want is the flesh of the bell peppers and any small amount of juices that have accumulated in the bowl as they cool.
    • To fennel mixture, add the roasted red peppers and their juices, vegetable broth and tomatoes. Stir. Bring to a boil, then reduce the heat (to about medium-low heat) to a simmer. Cover with lid ajar and cook for about 15 minutes.
    • Off heat, add Greek yogurt and blend the soup with immersion blender until smooth.
    • To serve, divide the soup into bowls and garnish (if desired) with fennel fronds and goat cheese crostini (or crumble goat cheese directly on top of soup). Enjoy!

    Notes

    • Use the best quality canned tomatoes you can get. I love to use whole San Marzano tomatoes and blend 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.
    • 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!
    • 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 dunking. 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.

    A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

    Keyword red pepper soup, tomato soup, tomato soup with fennel

    Tried this recipe?

    If you do make this recipe, thank you!! It would mean so much if you could leave a comment below. Love to know how you enjoyed it, and it helps other readers too!

    More Soup and Stew Recipes

    • Cheeseburger Soup in a Bread Bowl
    • Easy Mushroom Soup Recipe
    • Green Lentil Soup With Coconut Milk and Veggies
    • Chunky Vegetable Soup (With Roasted Root Veggies)

    © Girl Heart Food Inc. All photographs and content are COPYRIGHT PROTECTED.

    Reader Interactions

    Comments

    1. Kevin

      September 20, 2018 at 12:27 am

      5 stars
      This recipe couldnt have come soon enough! I want to make it and dip a grilled cheese in it! YUM!

      Reply
      • Girl Heart Food

        September 20, 2018 at 2:04 pm

        Sounds like a delicious plan 🙂 Thanks Kevin!

        Reply
    2. Jenna

      September 17, 2018 at 10:17 am

      Ohhh this sounds so good! Perfect for fall. I love the combo of flavors. I bet fennel really adds some complexity to this soup.

      Reply
      • Girl Heart Food

        September 17, 2018 at 1:51 pm

        Thank you Jenna! It really is quite yummy 😉

        Reply
    3. Heather

      September 17, 2018 at 6:14 am

      5 stars
      This looks amazing! Super easy to make and very creative .. perfect for busy weeknight dinners or a hearty lunch!

      Reply
      • Girl Heart Food

        September 17, 2018 at 1:50 pm

        Definitely! Thank you Heather 🙂

        Reply
    4. Kitty

      September 17, 2018 at 1:27 am

      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!

      Reply
      • Girl Heart Food

        September 17, 2018 at 1:50 pm

        Thank you Kitty! Hope you love this one as much as we do 🙂

        Reply
    5. Jessica (Swanky Recipes)

      September 17, 2018 at 12:13 am

      5 stars
      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!

      Reply
      • Girl Heart Food

        September 17, 2018 at 1:50 pm

        So great when you can recreate restaurant meals at home, isn’t it? And it’s fun trying! Thanks Jessica 🙂

        Reply
    6. Nicole

      September 17, 2018 at 12:06 am

      This looks so good. I wonder how “peppery” it is. Can’t wait to try.

      Reply
      • Girl Heart Food

        September 17, 2018 at 1:49 pm

        Thanks Nicole! It’s pretty darn yummy if you ask me 😉

        Reply
    7. Kelsey

      September 16, 2018 at 11:31 pm

      5 stars
      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!

      Reply
      • Girl Heart Food

        September 17, 2018 at 1:49 pm

        Happy to hear that! Thanks Kelsey 🙂 Enjoy!

        Reply
    8. Sharon

      September 16, 2018 at 10:07 pm

      5 stars
      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!

      Reply
      • Girl Heart Food

        September 17, 2018 at 1:49 pm

        Totally! It’ll warm ya right up 😉 Thanks Sharon!

        Reply
    9. Daniela

      September 15, 2018 at 6:28 pm

      5 stars
      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!

      Reply
      • Girl Heart Food

        September 17, 2018 at 1:48 pm

        Thank you Daniela 🙂 The crostini are great for dunkin’!

        Reply
    10. Chef Markus Mueller

      September 15, 2018 at 9:56 am

      5 stars
      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!

      Reply
    11. Cathleen @ A Taste of Madness

      September 14, 2018 at 8:10 pm

      5 stars
      This soup looks amazing!! I have never put goat cheese in my soup before, but it is definitely on my list right about now.

      Reply
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