Red Pepper and Fennel Soup Recipe

Name: Red Pepper and Fennel Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 large red bell peppers; 3 tablespoons olive oil; 8 medium carrots, coarsely chopped; 2 medium fennel bulbshalved, cored and coarsely chopped, leafy tops reserved; 2 medium leeks, white and tender green, coarsely chopped; 1 small Spanish onion, coarsely chopped; 2 garlic cloves, coarsely chopped; 1/2 cup dry white wine; 2 tablespoons Pernod (optional); 4 fresh thyme sprigs; 1 teaspoon fennel seed; Salt and freshly ground pepper; 2 tablespoons coarsely chopped fresh basil; 2 tablespoons coarsely chopped fresh flat-leaf parsley

Servings: persons

6 large red bell peppers
3 tablespoons olive oil
8 medium carrots, coarsely chopped
2 medium fennel bulbshalved, cored and coarsely chopped, leafy tops reserved
2 medium leeks, white and tender green, coarsely chopped
1 small Spanish onion, coarsely chopped
2 garlic cloves, coarsely chopped
1/2 cup dry white wine
2 tablespoons Pernod (optional)
4 fresh thyme sprigs
1 teaspoon fennel seed
Salt and freshly ground pepper
2 tablespoons coarsely chopped fresh basil
2 tablespoons coarsely chopped fresh flat-leaf parsley

1
Roast the bell peppers directly over a gas flame or under the broiler, turning, until charred.
2
Transfer to a paper bag and let steam for 15 minutes.
3
Peel the peppers, discarding the cores, ribs and seeds; coarsely chop the peppers.
4
Heat the olive oil in a large non-reactive saucepan.
5
Add the carrots, fennel, leeks, onion and garlic and cook over moderate heat, stirring occasionally, until the vegetables are softened but not browned, about 8 minutes.
6
Add the peppers, white wine, Pernod, thyme, fennel seeds and 4 cups of water and season with salt and pepper.
7
Reduce the heat to low, cover and simmer until the vegetables are soft, about 40 minutes.
8
Transfer the soup to a blender and blend until smooth.
9
Season with salt and pepper.
10
Stir in the basil and parsley and thin with a little water if the soup is thick.
11
Serve the soup warm, at room temperature or chilled, garnished with the leafy fennel tops

397

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 6 large red bell peppers, 3 tablespoons olive oil, 8 medium carrots, coarsely chopped, 2 medium fennel bulbshalved, cored and coarsely chopped, leafy tops reserved, and more.

Yes, Red Pepper and Fennel Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Red Pepper and Fennel Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions