This soup is fall as fuck. Happy October!
(You can obviously customize this a bit, so I encourage experimentation)
Roast sliced fennel, carrots, and bell peppers in the oven at 400 degrees with olive oil for 40 minutes.
Add the roasted veg to a pot along with the oil they were roasted in with enough water to cover and a bit more (like 1 to 2 liters of water).
Add tomato and apple.
Bring to a low boil.
Add rosemary and fennel bits.
Sauté the onions and garlic to bring out the aroma.
Add them to the pot.
Use an immersion blender or a big ‘ol blender to make the soup into a silky texture.
Add shio koji, mix in some miso, and salt an pepper to taste.
Cook on a simmer until thickened to your desired level.
Serve with chopped almonds or walnuts, or with some nice olive oil toast.