Tomato Soup with Fennel and Roasted Red Peppers

1. Heat butter or oil in a large saucepan over medium heat. Add green onions and fennel; cook, stirring frequently, until soft and just beginning to brown, about 5 minutes. 2. Add tomatoes with their juice, bell peppers, orange zest, fennel seeds and broth. Bring to a boil; reduce heat to medium low, partially cover and simmer 30 minutes, until fennel and peppers are tender. 3. Fish out orange peel if you can find it (if not, don’t worry). Purée mixture with an immersion blender until smooth. Stir in cream, if desired. Heat the soup though and season to taste with salt.