Roasted Red Pepper, Fennel, and Tomato Soup

Capture the essence of late summer’s abundance with this Roasted Red Pepper, Fennel, and Tomato Soup.This recipe transforms the season’s finest ingredients into a sumptuous soup that promises warmth on even the coldest winter days. The roasted sweetness of red peppers and tomatoes harmonizes with the aromatic fennel, while the subtle heat of chile peppers adds a touch of excitement. Whether enjoyed freshly made or stored for later, this soup is a delightful reminder of the joys of the harvest season.

Serves: 4–6
Prep: 25 min
Cook: 2 hr
Freeze: Up to 2 months

INGREDIENTS:

• 1 large fennel bulb, peeled
• 1 red onion
• 1 lb (500g) tomatoes
• 2 red bell peppers, halved and seeded
• 4 garlic cloves, in their skins
• 1 1/2 tsp sugar
• 2 tbsp olive oil
• 1 large sprig of fresh rosemary, leaves only
• 1–2 tbsp vegetable oil
• 1 1/2 tsp fennel seeds
• 1/2 tsp nigella seeds
• 1 3/4 cups (400ml) tomato puree
• 1 quart (1 liter) vegetable stock
• 1 red chile pepper, split and seeded
• Salt and freshly ground black pepper
• Handful of fennel leaves

INSTRUCTIONS:

1. Preheat the oven to 400˚F (200˚C). Cut the fennel and onion into wedges. Slice a cross into the base of each tomato and squeeze the juice and seeds into a bowl. Strain the juice and set it aside.
2. Line a roasting pan with parchment paper. Add the fennel, onion, peppers, tomatoes, and garlic cloves to the pan. Sprinkle sugar over the vegetables, drizzle with olive oil, and scatter the rosemary leaves on top. Roast the vegetables for about 1 hour, until the tomatoes are soft. Allow the vegetables to cool before peeling the blackened skin from the peppers. Peel the garlic cloves and discard the skins.
3. Heat the vegetable oil in a large pan. Add the fennel and nigella seeds, swirling them for a few seconds. Pour in the tomato puree, vegetable stock, and the reserved tomato juice. Bring the mixture to a boil. Add the roasted vegetables and the split and seeded chile pepper. Season the soup with salt and pepper to taste. Half cover the pan with a lid and simmer for approximately 45 minutes.
4. Use a blender to process the soup until it’s smooth. Press the mixture through a sieve for an even smoother consistency. Reheat the soup, adjust the seasoning, and finish it with a sprinkling of fennel leaves for a burst of freshness.

Savor the heartwarming flavors of the harvest season with a bowl of Roasted Red Pepper, Fennel, and Tomato Soup. A symphony of roasted sweetness, aromatic herbs, and gentle spices, this recipe encapsulates the essence of late summer’s bounty. Whether you’re curled up indoors during winter or embracing the cool breeze of autumn, each spoonful transports you to a world of comfort and culinary artistry. As you indulge in the velvety texture and harmonious blend of flavors, remember that this soup isn’t just a dish – it’s a testament to the beauty of nature’s offerings. So, gather your ingredients, follow the straightforward steps, and immerse yourself in the warmth of Roopa Gulati’s creation.