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Photo of Roasted tomato, capsicum and fennel soup with brie toast by WW

Roasted tomato, capsicum and fennel soup with brie toast

9 - 10
PersonalPoints™ per serving
Total Time
1 hr 5 min
10 min
55 min



600 g, ripe, quartered

Red capsicum

2 medium, quartered

Fennel bulb(s)

1 large, thinly sliced, fronds reserved

Olive oil

1 tbs


1 whole, chopped

Vegetable stock

4 cup(s), (1L)

Canned chickpeas, rinsed and drained

1 400g can

White sourdough bread

100 g, (4 x 25g slices), baguette

Brie cheese

80 g, thinly sliced

Fennel seeds

1 tsp, toasted, lightly crushed

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 200°C. Place tomatoes, capsicums and fennel in a large baking dish and lightly spray with oil. Bake for 40 minutes or until golden and tender.
  2. Heat oil in a large saucepan over medium heat. Cook leek, stirring, for 5 minutes or until softened. Add vegetable stock and roasted vegetables and bring to the boil. Add chickpeas. Reduce heat and simmer, uncovered, for 5 minutes or until heated through. Using a stick blender, blend soup until smooth.
  3. Meanwhile, preheat grill on high. Grill sourdough slices until golden. Turn over and top untoasted sides with brie. Grill for 2 minutes or until melted. Serve soup sprinkled with fennel seeds, reserved fennel fronds and brie toast.