Top view cream soup with seeds and  parsley Free Photo



½ medium yellow onion, chopped

½ small fennel bulb, coarsely chopped

2 large carrots, chopped

1 tbsp fresh thyme leaves

1 tbsp balsamic vinegar

1 roasted red bell pepper, fresh or from a jar

¼ cup cooked cannellini beans, drained and rinsed

1 tbsp tomato paste

2 cups vegetable broth

Sea salt and freshly ground black pepper


  • Heat the olive oil in a large pot over medium heat. Add the onion and a pinch of salt and pepper and cook until translucent, about 5 minutes.
  • Add the garlic, fennel, carrots and thyme leaves. Stir and cook until the carrot edges begin to brown, about 10 minutes.
  • Add the balsamic vinegar, bell pepper, cannellini beans, tomato paste, vegetable broth, and another few pinches of salt. Simmer until the carrots are tender, 15 to 20 minutes.
  • Add the simmered soup to a high speed blender (you can work in batches if you need to) and puree until smooth. Taste and adjust the seasonings.
  • Serve in bowls with a drizzle of olive oil and the croutons on top.