Roasted Red Bell Pepper, Tomato and Fennel Soup
View original ↗
The Defined Dish · by Alex★ 5.0 (8)

Roasted Red Bell Pepper, Tomato and Fennel Soup

NUTRITION · PER SERVING60M COOK
CAL 10%·PRO 7%
CARBS 25G52% OF CAL
5G FIBER3G OTHER16G TOTAL SUGAR
FAT 10G46% OF CAL
1G SAT8G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A roasted red pepper and tomato soup with fennel and warm spices. Smooth and slightly sweet with aromatic depth from cumin and thyme.

mainsoupdairy freegluten freeveganvegetarian
View the full recipe on The Defined Dish →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 6
  • 3 pounds ripe plum tomatoes (halved lengthwise)
  • 2 fennel bulbs (cut into eighths (plus fennel fronds, for serving))
  • 1 large yellow onion (quartered)
  • 8 garlic cloves
  • ¼ cup extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons kosher salt (plus more to taste)
  • 1 teaspoon freshly ground black pepper (plus more to taste)
  • ½ teaspoon crushed red pepper flakes
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
  • 4 cups low-sodium vegetable broth
  • One 14.5-ounce can whole peeled tomatoes (undrained)
  • 2 cups drained and roughly chopped roasted red bell peppers from the jar
PREP
10M
SODIUM
1232MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.