Name: Roasted Red Pepper Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 2 tbsp extra-virgin olive oil (OPTIONAL, or use 1/4 cup of vegetable broth); 1 yellow onion (chopped); 2 garlic cloves (chopped); 1 bulb fennel (coarsely chopped); 1 1/2 cup shredded carrots; 1 tbsp fresh thyme; 2 tbsp balsamic vinegar; 4 jarred roasted red bell peppers; ¼ can cannellini beans (drained and rinsed); 2 tbsp tomato paste; 4 cups low-sodium vegetable broth; ½ to 1 teaspoon sea salt; ½ teaspoon freshly ground black pepper; ½ teaspoon red pepper flakes (optional); parsley (chopped); 1/8 tsp crushed red pepper flakes (OPTIONAL)

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Roasted Red Pepper Soup

Prep Time10

Cook Time35

Total Time45

Course: Lunch, Soup

Cuisine: American, Vegan, WFPB

Servings:

Calories: 164kcal

Ingredients

2 tbsp extra-virgin olive oil OPTIONAL, or use 1/4 cup of vegetable broth
1 yellow onion chopped
2 garlic cloves chopped
1 bulb fennel coarsely chopped
1 1/2 cup shredded carrots
1 tbsp fresh thyme
2 tbsp balsamic vinegar
4 jarred roasted red bell peppers
¼ can cannellini beans drained and rinsed
2 tbsp tomato paste
4 cups low-sodium vegetable broth
½ to 1 teaspoon sea salt
½ teaspoon freshly ground black pepper
½ teaspoon red pepper flakes optional
parsley chopped
1/8 tsp crushed red pepper flakes OPTIONAL

Instructions

Saute the onion with vegetable broth in a large pot over medium heat for about 5 minutes.
Add the garlic, fennel, carrots, salt and pepper, and thyme leaves. Stir and cook for about 10 minutes.
Add the balsamic vinegar, red peppers, beans, tomato paste, broth, and ½ teaspoon salt. Simmer until the carrots are tender, 15 to 20 minutes.
Blend the simmered soup with an immersion blender until smooth. Season with more salt and pepper, to taste.
Serve topped with chopped parsley.

Nutrition

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Roasted Red Pepper Soup