Roasted Red Pepper Soup
Prep Time10 minutes mins
Cook Time35 minutes mins
Total Time45 minutes mins
Course: Lunch, Soup
Cuisine: American, Vegan, WFPB
Servings: 4
Calories: 164kcal
- 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
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.
Calories: 164kcal | Carbohydrates: 23g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Sodium: 1935mg | Potassium: 551mg | Fiber: 6g | Sugar: 8g | Vitamin A: 7670IU | Vitamin C: 33mg | Calcium: 95mg | Iron: 2mg