Start by roasting some tomatoes and red peppers.
Then saute onions until caramelized (I added beet leaves for extra red colour).
Make a broth (I used carrots, fennel bulb, mushrooms, kale)
Blend the roasted tomatoes and peppers along with enough broth to make a proper soup)
Roast a slice of fennel bulb for each serving. Finish caramelizing the fennel in a frying pan.