4cupscubed red or yellow bell peppers(about 5 peppers)
1 1/2cupsvegetable broth(look for Mushroom-Free broth if needed)
1small bulb fennelcoarsely chopped
1small yellow onioncoarsely chopped
Put the bell peppers and 1 1/4 cups of the broth in a blender and process on high speed until smooth. Set aside.
Put the leek, fennel, onion, celery, shallot, garlic, and the remaining 1/4 cup of the broth in a medium saucepan over medium heat and cook, stirring frequently, for 5 minutes, being careful not to brown the vegetables. Stir in the bell pepper mixture. Increase the heat to medium-high and simmer for 10 minutes. Add the basil and thyme to one side of the saucepan (for easier removal later), decrease the heat to medium-low, and cook for 5 minutes longer. Remove and discard the basil and thyme. Transfer to a blender and process on high speed until smooth. Strain through a fine-mesh strainer. Stored in a sealed container in the refrigerator, Bell Pepper Coulis will keep for 5 days.