Name: Roasted Red Pepper Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: 1/4 cup extra-virgin olive oil (divided, plus more for drizzling); 1 medium yellow onion (chopped); 2 garlic cloves (chopped); 1 small fennel bulb (coarsely chopped); 3 medium carrots (chopped); 1 tablespoon fresh thyme leaves; 2 tablespoons balsamic vinegar; 3 jarred roasted red bell peppers; 1/4 cup cooked cannellini beans (drained and rinsed); 2 tablespoons tomato paste; 4 cups vegetable broth; 1/2 to 1 teaspoon sea salt; 1/2 teaspoon freshly ground black pepper; 1/2 teaspoon red pepper flakes (optional); 1 jarred roasted red pepper (diced); Finely chopped parsley; Pinches of red pepper flakes; Microgreens; Warm baguette

Roasted Red Pepper Soup

This roasted red pepper soup is a light, nourishing winter meal. Great for weeknight dinners or packing up for lunch.

45 min total 10 min prep 35 min cook 4

Instructions

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1 Heat 2 tablespoons olive oil in a large pot over medium heat. Add the onion and pinches of salt and pepper and cook until translucent, about 5 minutes.
2 Add the garlic, fennel, carrots, and thyme leaves. Stir and cook until the carrots begin to soften, about 10 minutes.
3 Add the balsamic vinegar, red peppers, beans, tomato paste, broth, and 1/2 teaspoon salt. Simmer until the carrots are tender, 15 to 20 minutes.
4 Add the simmered soup to a high-speed blender with the remaining 2 tablespoons olive oil and puree until smooth. Season with more salt and pepper, to taste. If you would like more punch, add a few more drops of balsamic, to taste. If you would like a little heat, add 1/2 teaspoon red pepper flakes.
5 Serve with generous drizzles of olive oil, desired garnishes, and warm baguette.