A delicious warming, comforting soup made with roasted peppers and tomatoes for a mouthwatering smoky sweet taste. The gently spiced hit from the fennel seeds really makes this soup something special.
This tasty soup is perfect for cold autumn days served with doorstep sandwiches with thickly sliced cheese.
Deliciously warming and rich autumn soup.
- 2 tsp fennel seeds
- 4 large ripe vine tomatoes
- 2 carrots - scrubbed
- 2 pointed red peppers - deseeded
- 1 onion
- 4 cloves garlic
- 2 tbs olive oil
- pinch sea salt
- cracked black pepper
- 2 tsp dried basil
- 2 tsp dried oregano
- 1 pint hot vegetable stock
- chilli oil and dill to serve
- Heat the oven to 200C.
- Toast the fennel seeds in a small dry frying pan until they start to give off a lovely fennel scent, then grind them in a pestle and mortar.
- Cut the carrots into small chips, chop the peppers into large chunks, slice the onion into wedges and leave the tomatoes and garlic whole. Toss them into a roasting tin and drizzle over the olive oil, scatter over the fennel, basil, oregano and season with salt and pepper.
- Roast in the oven for around 45 minutes.
- Scrape into the blender along with any juices.
- Blend whilst pouring in the hot vegetable stock.
- Serve in bowls drizzle with chilli oil and a scattering fresh dill.
Make roast red pepper and tomato soup your way
- Add in some pumpkin or sweet potato.
- Skip the fennel and throw in more chillies or smoked paprika.
How to serve roast red pepper and tomato soup
- Delicious for an easy autumn lunch.
- In thermos flasks for picnics or packed lunches.
- Autumn dinner party starter.