Roasted Red Pepper, Tomato and Fennel Soup

This Roasted Red Pepper, Tomato and Fennel Soup is an elevated yet approachable twist on the classic tomato soup. Roasting the tomatoes, fennel, onion and garlic concentrates their natural sweetness and deepens the flavor, while roasted red peppers and smoked paprika add a smoky, Spanish-inspired note. The fennel brings a subtle, bright anise-like aroma that lifts the whole bowl, giving the soup extra complexity without overpowering the comforting tomato base.

This soup works beautifully as a simple weeknight meal or an elegant starter. Serve it on its own, drizzle with high-quality olive oil and finish with tender fennel fronds and freshly cracked black pepper. It also pairs wonderfully with a classic grilled cheese sandwich, a rustic crouton, or a warm, flaky pastry for dipping. The smoky paprika and roasted red pepper notes echo elements of romesco sauce, but here they are reimagined into a smooth, silky tomato soup that’s both familiar and distinct.

The addition of fennel is what makes this version special. When roasted, fennel becomes sweet and mellow, adding an aromatic lift that complements the acidity of tomatoes and the richness of olive oil. A touch of balsamic vinegar balances the flavors, while ground cumin and a pinch of crushed red pepper create a subtle warmth in the background. This is a recipe that scales easily and reheats well, so it’s ideal for meal prep and leftovers.

Roasted Red Bell Pepper, Tomato and Fennel Soup

Ingredients

• 3 pounds ripe plum tomatoes, halved lengthwise
• 2 fennel bulbs, cut into eighths (reserve fennel fronds for serving)
• 1 large yellow onion, quartered
• 8 garlic cloves
• 1/4 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
• 1/2 teaspoon crushed red pepper flakes
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1 teaspoon fresh thyme leaves or 1/2 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

Instructions

1. Preheat the oven to 400°F (200°C).
2. On a large baking sheet, combine the fresh tomatoes, fennel pieces, onion, garlic, olive oil, balsamic vinegar, salt, pepper, crushed red pepper flakes, smoked paprika, cumin and thyme. Toss everything together until evenly coated, then spread into a single layer.
3. Roast the vegetables in the preheated oven for about 45 minutes, until they are soft and nicely caramelized at the edges.
4. With about 10 minutes left of the roasting time, heat a large pot or Dutch oven over medium heat. Add the vegetable broth, the canned whole tomatoes (including their juices) and the drained jarred roasted red peppers. Bring the mixture to a light simmer.
5. When the roasted vegetables are finished, carefully transfer them and any pan juices to the pot with the simmering broth and tomatoes.
6. Use an immersion blender to purée the soup until smooth and velvety. If you don’t have an immersion blender, blend the soup in batches in a high-speed blender, then return it to the pot. Taste and adjust seasoning with additional salt, pepper or a splash of balsamic vinegar if desired.
7. To serve, ladle the soup into bowls and garnish with a drizzle of extra virgin olive oil, torn fennel fronds and a few turns of freshly ground black pepper. Add toasted croutons or a grilled cheese for a more substantial meal.

Notes

Additional Info

Photography and styling by Eat Love Eats.