Preheat oven to 375 degrees F (190 degrees C). Meanwhile, slice peppers in half and remove seeds. Peel garlic cloves.

Place halved peppers, cut side up in shallow baking dish. Place one garlic clove in each half and squeeze lemon juice generously over peppers. Roast in the preheated oven for 1 hour.

Meanwhile pour vegetable broth into a 2-quart saucepan and add fennel seeds. Bring to boil, cover and simmer.

When peppers are done, remove from oven and set aside to cool. When cool enough to touch peel skin from peppers.

Strain fennel seeds from broth and return to a boil. Add thyme and simmer 15 minutes, reducing amount of broth.

Slice a 1-inch section from each color of pepper and cut into pieces. Set aside for later garnishing.

Place remaining peppers, garlic, and a 1/2 cup broth in a blender; process just long enough to shred the peppers, but not puree them so you can still see the different colors. Pour the blended peppers into the broth and stir well. Season to taste with garlic salt and black pepper; garnish with reserved pepper pieces and enjoy.