Roasted Red Pepper & Carrot Soup

A silky roasted red pepper and carrot soup simmered with fennel, thyme, balsamic, and cannellini beans, then blended smooth and topped with crunchy garlic croutons.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 350°F (180°C).

Step 2

Heat the olive oil in a large pot over medium heat. Add the onion and a pinch of salt and pepper and cook until translucent, about 5 minutes.

Step 3

Add the garlic, fennel, carrots, and thyme leaves. Stir and cook until the carrot edges begin to brown, about 10 minutes.

Step 4

Add the balsamic vinegar, bell pepper, cannellini beans, tomato paste, vegetable broth, and another few pinches of salt. Simmer until the carrots are tender, 15 to 20 minutes.

Step 5

Meanwhile, make the croutons: On a baking sheet, toss the bread cubes with a drizzle of olive oil and the garlic. Season with salt and pepper. Bake until crispy, 10 to 15 minutes.

Step 6

Add the simmered soup to a high-speed blender (you can work in batches if you need to) and puree until smooth. Taste and adjust the seasonings.

Step 7

Serve in bowls with a drizzle of olive oil and the croutons on top.