Roasted Red Pepper Soup

5 from 1 vote

This soup is one of my favorites. It has so much flavor with a hint of spice and deliciously savory anise flavor from the fennel!

Prep Time15

Cook Time1

Total Time1 15

Course: Side Dish, Soup

Cuisine: American, Italian

Servings: servings

Calories: 156kcal

Cost: $15

Preheat the oven to 425℉. Place the red peppers and fennel on a baking tray. Drizzle with oil and season with 1 teaspoon salt, 1 teaspoon pepper, and ½ teaspoon red pepper. Toss to combine.
Slice about ¼ inch off the top of the garlic head, just enough to expose the tops of the cloves. Place the garlic cut-side up on a small sheet of aluminum foil. Drizzle with 1 tablespoon olive oil, letting it seep down between the cloves. Wrap the foil loosely around the garlic to create a seal. Place it on the baking tray and place the whole tray in the oven for 45 minutes.
Remove the tray from the oven and place all of the roasted vegetables in a dutch oven. Add 2 cups of vegetable stock and a handful of basil. Squeeze the garlic out of the husk into the pot. Use an immersion blender to completely blend the soup.
Bring the soup to a simmer and add ½ teaspoon salt. Simmer for 15 minutes.
Remove the pot from the heat. Stir in the lemon juice. Then add the heavy cream and garnish with parsley. Serve hot!

Raise the rack in the oven up to the second highest level. The direct heat will help the natural sugars in the peppers caramelize bringing out a subtle sweetness.
Wrap the garlic head in aluminum foil so that the garlic will moisten and become a puree.
Add a parmesan rind to your soup! It will add another layer of seasoning with its own intense salt flavor.
Finish with a squirt of lemon juice and a few extra bay leaves. These flavors will be more forward when tasting the soup if you add them at the end.