Soup season is upon us once more and it's making me excited to try all the different soups I've been bookmarking for months! Tomato is definitely up there with my favorite soup varieties and last week when I stumbled across Lindsay Emery's blog post about this roasted tomato, red pepper and fennel soup, I knew exactly what I was making for dinner that night. Luckily, I had an abundance of tomatoes that needed to be used up from picking at the orchard and I had sage in the fridge from another recipe...it was perfect.
Roasting all of these veggies together in the same pan smells amazing and is picture perfect. I basically followed the recipe making a few changes here and there, adding herbs in additional spots and included some thyme in there as well. I love the spicy-ness of this soup, it really opens your sinuses and it amazes me how strong the red pepper vegetable taste is, even though it is way out numbered by tomatoes. Topping it with feta is brilliant- I will definitely be making this over and over!