Roasted Bell Pepper and Carrot Soup
 
 
Makes 4 servings
Ingredients
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • sea salt and freshly ground black pepper
  • 1 fennel bulb, diced
  • 4 carrots, peeled and diced
  • 2 garlic cloves, minced
  • 1½ teaspoons fresh thyme leaves
  • 2 tablespoons tomato paste
  • 2 tablespoons balsamic vinegar
  • 1 roasted red pepper, diced
  • 4 cups vegetable broth
  • 3 tablespoons heavy cream
  • baby cheddar and green onion biscuits (for serving, optional, see notes)
Instructions
  1. In a large pot, heat olive oil over medium-high heat. Add onion, season with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes.
  2. Add fennel, carrots, garlic and thyme and cook, stirring occasionally, until vegetables start to brown, about 10 minutes.
  3. Add tomato paste and cook, stirring constantly, for 1 minute.
  4. Add balsamic vinegar, roasted red pepper and vegetable broth; stir and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until vegetables are tender, about 15 minutes.
  5. Remove soup from heat and purée. Stir in heavy cream and season with additional salt and pepper to taste. Serve with baby cheddar and green onion biscuits, if using.
Notes
A half batch of my Cheddar and Green Onion Biscuits yields the perfect amount for this recipe. In Step 5, cut out biscuits with a 1" round cutter and transfer to the prepared baking sheet. Skip Step 6 and in Step 7, skip the first part and simply brush tops with melted butter and sprinkle with pepper. Bake for 12-14 minutes until golden brown.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/roasted-bell-pepper-and-carrot-soup/