Tomato and Fennel Soup
Flavorful and healthy roasted vegetable soup with tomatoes, fennel, carrots, onion, and bell peppers.
red bell peppers
salt & pepper
fresh thyme sprigs
fresh basil leaves
Preheat oven to 400°F and line large, rimmed baking sheet. Set aside.
Cut tomatoes, bell peppers, fennel, carrots, and onion.
Arrange the vegetables and garlic in a single layer on the baking sheet. Drizzle with olive oil and season with salt and black pepper. Toss to combine, and sprinkle vegetables with the thyme leaves.
Place the baking pan in oven and roast until vegetables are tender and lightly charred, approximately 20-25 minutes.
Puree roasted vegetables in blender or food processor until smooth. Transfer puree to a pot or dutch oven. Cover and simmer for 20-30 minutes, stirring occasionally.
Stir in fresh basil and serve immediately.
fennel, soup, tomato, tomato soup, vegetables
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