Creamy Roasted Red Pepper & Fennel Chowder with a Drizzle of Basil Oil

This Roasted Red Pepper & Fennel Chowder is a delightful blend of smoky sweetness and warm spices, perfect for any season. The roasting process enhances the natural sweetness of the peppers and fennel, creating a depth of flavor that’s hard to resist.

Topped with a vibrant basil oil, this chowder not only tastes incredible but also looks stunning, making it an excellent dish for both casual family dinners and elegant gatherings. Its creamy texture and aromatic notes of herbs make this a comforting yet refreshing bowl of goodness.

Creamy Roasted Red Pepper & Fennel Chowder with a Drizzle of Basil Oil

Serves: 4 Prep Time: 15 minutes Cooking Time: 30 minutes 30 minutes

Nutrition facts: 320 calories 24g fat

Rating: 5.0/5

( 1 voted )

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Ingredients

INGREDIENTS

• 2 large red bell peppers
• 1 medium fennel bulb, chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup heavy cream
• 3 tablespoons olive oil
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh basil leaves for oil
• 1/4 cup extra-virgin olive oil for basil oil

Instructions

1. Preheat the oven to 400°F (200°C).
2. Place the red bell peppers on a baking sheet and roast for 20-25 minutes until the skins are charred and blistered. Remove and let cool before peeling.
3. In a large pot, heat the olive oil over medium heat. Add the chopped onion and fennel, and sauté until softened, about 5 minutes.
4. Stir in the garlic and smoked paprika, cooking until fragrant, about 1 minute.
5. Add the peeled roasted peppers to the pot along with the vegetable broth. Bring to a boil, then reduce the heat and simmer for 15 minutes.
6. Using an immersion blender, puree the soup until smooth, or transfer to a blender in batches and blend until creamy.
7. Stir in the heavy cream, season with salt and pepper, and heat through before serving.

Notes

Tip: To make basil oil, blend fresh basil leaves with extra-virgin olive oil until smooth, then strain for a beautiful green drizzle.

For a lighter version, use low-fat milk or a plant-based alternative. If you’re short on time, you can use jarred roasted red peppers instead of roasting them yourself.

Feel free to add additional vegetables like corn or potatoes for extra texture. The chowder can be stored in the refrigerator for up to 3 days, and it reheats beautifully on the stove or in the microwave.