Serves6 (serving size 6 oz)

¾ cup roasted red pepper, chopped

¾ cup Roma tomatoes, seeded and chopped

5 ¼ cups vegetable broth, low sodium

¾ cup fennel bulb, chopped

½ cup red onion, chopped

½ cup carrots, chopped

¾ tsp chipotle, canned

2 Tbsp Italian parsley, chopped

4 fl oz tomato sauce

¼ tsp fresh thyme

¼ tsp sea salt, to taste

¼ tsp black pepper, ground

Add all ingredients in soup pot. Bring to a boil. Simmer 30 minutes until vegetables are soft. Discard bay leaf. Puree. May have to add liquid if soup reduces too much.