Roasted Red Pepper and Fennel Soup

9 26 2321
Ingredients Minutes Calories
Prep Cook Servings
10 min 16 min 1
Roasted Red Pepper and Fennel Soup
Health Highlights


908 gm Roasted red peppers, canned
1 bulb(s) Fennel (finely sliced)
2 tbsp Garlic (minced)
2 tsp Thyme, fresh
3 tbsp Extra virgin olive oil
2 tbsp Tomato paste, canned
5 cup Chicken broth (stock) (sugar free)
1 dash Garlic salt
1 pinch Salt and pepper (to taste)


1. Heat a medium sized stock pot over high heat.
2. Next, add olive oil. Allow oil to heat for 1 minute.
3. Then, add garlic, thyme, fennel and desired spices. Sauté until golden brown.
4. Adjust heat of pan to medium, then add roasted peppers to pan.
5. Next, add tomato paste-blending it into all other ingredients in pan.
6. Finally, add chicken stock, and simmer for 10-13 minutes.
7. Add salt and pepper to taste.
8. Lastly, remove soup from pot and place in blender and purée for 25-45 seconds.
9. Remove soup purée from blender and serve warm.
10. Serve with optional garnishment.

Nutrition Facts

Per Portion

Calories 2321
Calories from fat 1461
Calories from saturated fat 73
Total Fat 162 g
Saturated Fat 8.1 g
Trans Fat 0.0 g
Polyunsaturated Fat 7.8 g
Monounsaturated Fat 34 g
Cholesterol 0
Sodium 4482 mg
Potassium 3759 mg
Total Carbohydrate 174 g
Dietary Fiber 42 g
Sugars 47 g
Protein 62 g

Dietary servings

Per Portion

Vegetables 16.9

Energy sources