Published: by Absolutely Recipes, in the recipes category.

Roasted Red Pepper Soup Recipe.

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 TBSP fresh thyme leaves
2 TBSPs balsamic vinegar
3 jarred roasted red bell peppers
1/4 cup cooked cannellini beans, drained and rinsed
2 TBSPs tomato paste
4 cups vegetable broth
1/2 to 1 TSP sea salt
1/2 TSP freshly ground black pepper
1/2 TSP red pepper flakes, optional

Recipe Instructions:

Heat 2 TBSPs 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.
Add the garlic, fennel, carrots, and thyme leaves.
Stir and cook until the carrots begin to soften, about 10 minutes.
Add the balsamic vinegar, red peppers, beans, tomato paste, broth, and 1/2 TSP salt.
Simmer until the carrots are tender, 15 to 20 minutes.
Add the simmered soup to a high-speed blender with the remaining 2 TBSPs 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 TSP red pepper flakes.
Serve with generous drizzles of olive oil, desired garnishes, and warm baguette.

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