1 fennel bulb
1 large onion, chopped
3 garlic cloves, chopped
1 can 796 ml (28 oz) diced tomatoes
4 homemade roasted peppers or 1 cup store-bought roasted peppers, drained
500 ml (2 cups) vegetable broth
1 tbsp. maple syrup
1 tbsp. sun-dried tomato pesto
Salt and pepper to taste
½ whole-grain baguette
3 tbsp. sun-dried tomato pesto
½ wedge (170 g) Le Classique Light cheese, sliced
Cut a third of the fennel bulb into very thin strips and the rest into cubes.
2. Over high heat, sauté the onion in an oiled saucepan for 2 minutes. Add the garlic and fennel cubes and cook for 2 to 3 minutes or until tender.
Add the remaining soup ingredients, except the fennel strips, and simmer over low heat for 20 to 25 minutes.
Using a blender, puree the mixture into a soup.
Preheat the oven to 180 °C (350 °F).
Meanwhile, cut the baguette diagonally into 12 1.5 cm (½ in.) slices and spread with pesto. Place on a baking sheet and bake in the middle of the oven until lightly browned, 7 minutes.
Garnish with cheese slices and fennel strips. Continue baking for 5 minutes or until cheese is melted, then broil for 2 minutes.
Serve in bowls, garnishing with croutons.