Red Pepper Fennel Soup with Pita Chips

Warm up with the cozy and vibrant flavors of Red Pepper Fennel Soup with Pita Chips—a deliciously smooth and smoky soup that’s as comforting as it is flavorful. This recipe brings together roasted red bell peppers and fragrant fennel, enhanced by the depth of caramelized onions, garlic, and a hint of smoked paprika. The roasted vegetables are blended into a velvety base, creating a perfectly balanced dish that’s subtly sweet with a touch of heat from red pepper flakes. Paired with crisp, cumin-spiced pita chips baked to golden perfection, this soup is ideal for dipping, scooping, or savoring by the spoonful. Ready in just over an hour, this vegan-friendly recipe makes a satisfying meal for a cozy weeknight dinner or an elegant appetizer for entertaining.

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 4 red bell peppers
• 1 fennel bulb
• 1 medium yellow onion
• 3 garlic cloves
• 4 tablespoons olive oil
• 4 cups vegetable broth
• 1 14-ounce can canned diced tomatoes
• 1 teaspoon smoked paprika
• 0.5 teaspoon red pepper flakes
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons, chopped fresh parsley
• 2 rounds pita bread
• 0.5 teaspoon ground cumin
• 0.25 teaspoon sea salt

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

Cut the red bell peppers in half lengthwise, remove the stems, seeds, and membranes. Place them cut side down on a baking sheet lined with parchment paper.

Step 3

Slice the fennel bulb in half, trim off the stalks and fronds, and slice into thick wedges. Add the fennel to the baking sheet with the red peppers.

Step 4

Drizzle 2 tablespoons of olive oil over the peppers and fennel. Roast in the oven for 25-30 minutes, or until the pepper skins are charred and the fennel is tender.

Step 5

While the vegetables are roasting, chop the onion and garlic. Heat 2 tablespoons of olive oil in a large soup pot over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes.

Step 6

Once the roasted vegetables are done, transfer the red peppers to a bowl and cover with plastic wrap for 10 minutes to steam. This will make the skins easier to peel. Peel off the charred skins and roughly chop the roasted peppers.

Step 7

Add the roasted peppers, fennel, diced tomatoes (with juices), smoked paprika, red pepper flakes, salt, and black pepper to the soup pot. Stir to combine.

Step 8

Pour in the vegetable broth and bring the mixture to a boil. Reduce heat to low and simmer for 15 minutes to allow the flavors to meld.

Step 9

Using an immersion blender, blend the soup until smooth. Alternatively, let the soup cool slightly and carefully blend it in batches in a countertop blender. Return the soup to the pot and keep warm.

Step 10

To make the pita chips, preheat the oven to 375°F (190°C). Cut the pita bread into triangles and arrange on a baking sheet.

Step 11

In a small bowl, mix the ground cumin and sea salt. Lightly brush the pita triangles with olive oil and sprinkle the cumin-salt mixture evenly over the top.

Step 12

Bake the pita chips for 8-10 minutes, or until golden and crisp. Remove from the oven and let cool.

Step 13

Ladle the soup into bowls and garnish with fresh parsley. Serve with the pita chips on the side for dipping. Enjoy!

Nutrition Facts

Serving size	(2352.5g)

Amount per serving	% Daily Value*
Calories	1627.6

Total Fat 80.8g	0%
Saturated Fat 14.1g	0%
Polyunsaturated Fat 13.2g
Cholesterol 7.9mg	0%
Sodium 6327.0mg	0%
Total Carbohydrate 196.5g	0%
Dietary Fiber 46.6g	0%
Total Sugars 59.9g
Protein 41.7g	0%

Vitamin D 0IU	0%
Calcium 478.1mg	0%
Iron 16.6mg	0%
Potassium 4988.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.3%

Protein: 9.9%

Carbs: 46.8%