goat cheese-garnish (on soup or on crostini), to taste
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!
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When I originally made this roasted red pepper tomato soup, I garnished it with crumbled goat cheese.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.