ZUPPA Recipe

Roast the Garlic

Preheat the oven to 400°F (200°C). Slice the top off the garlic head, drizzle with a little olive oil, and wrap it in foil. Roast for 30-35 minutes until soft.

Prepare the Vegetables

Peel and chop the carrots. If using whole roasted red peppers, remove the skin and seeds. Chop the fennel bulb into thin slices.

Cook the Bisque

In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped carrots and fennel, sautéing for about 5 minutes. Add the roasted red peppers, roasted garlic (squeezed out of the bulb), vegetable broth, salt, pepper, and thyme. Bring to a boil, then reduce heat and let simmer for 20 minutes.

Blend the Soup

Using an immersion blender, blend the soup until smooth. If you prefer a chunkier texture, blend only half of the soup and mix it back in.

Serve

Ladle the bisque into bowls, drizzle with a little extra virgin olive oil, and garnish with shaved fennel. Serve hot.