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

Roasted tomato, capsicum and fennel soup with brie toast

10
8
8
SmartPoints® value per serving
Total Time
1 hr 5 min
Prep
10 min
Cook
55 min
Serves
4
Difficulty
Moderate

Ingredients

tomato(es)

600 g, ripe, quartered

red capsicum

2 medium, quartered

fennel bulb(s)

1 large, thinly sliced, fronds reserved

olive oil

1 tbs

leek(s)

1 whole, chopped

vegetable stock

4 cup(s)

chickpeas, canned, rinsed, drained

1 can(s), (400g can)

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)

Instructions

  1. Preheat oven to 220°C or 200°C fan-forced. 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.

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