This Roasted Tomato and Fennel Soup recipe makes the most of seasonal fennel and tomatoes. This soup is beautifully warming, comforting, and will nourish your body and soul because it is roasted with onion and garlic to heighten the flavors.
Also, on a cold or chilly day, this healthy, dairy-free roasted vegetable soup is perfect. Consider making a double or triple batch as an added bonus because it tastes much better the second day. It can keep for many days in the refrigerator or can be frozen for a fast lunch or light dinner later.
What is fennel soup made of?
It’s made by gently cooking the fennel with a few common soup base ingredients (such as onion, garlic, and celery) before adding stock. This approach brings out the fennel’s delightful, sweetish, subtle aniseed flavor. In a soup, fennel is a great vegetable to include.
Do you remove seeds from tomatoes when making soup?
Keep the seeds if you’re mixing your tomatoes into a soup or sauce. They give your dinner a deeper, umami flavor by adding dimension to the dish. You won’t have to worry about them becoming stuck in your teeth once they’ve all been mashed together.
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Do I need to peel my tomatoes for soup?
There’s no need to peel the tomatoes; in fact, the soup’s flavor is enhanced by the skins. Cut the tomatoes into little pieces if you don’t want large bits of peel in your bowl.
What are the ingredients to make roasted tomato and fennel soup?
With 10 minutes prep time and 35 minutes cook time, the following are the ingredients you’ll need for this good for 4 recipes.
- Roma tomatoes – Have the best flavor when roasted.
- Red bell peppers – Add a slight sweet or citrus flavor to the soup.
- Fennel bulb – To add texture and flavor.
- Carrots – Roasting the carrots concentrates their flavor, bringing out the sweet-and-savory notes in the carrots.
- Shallots – It tastes like a combination of garlic and yellow onion.
- Garlic – Gives out a nutty taste kick.
- Extra virgin olive oil – Adds a special richness to each bite.
- Sea salt and black pepper – Seasonings that most recipes call for.
- Fresh thyme leaves – Strong and aromatic herb.
- Organic chicken broth – For a flavorful base of the soup.
- Full-fat coconut milk – It can lend body, flavor, and richness to the soup.
- Fresh basil leaves – To add color and freshness to each bite.
How to make roasted tomato and fennel soup?
Now that you have gathered all of your ingredients, it is time to make this recipe. Follow the instructions below.
For safety, if you don’t have a stick or immersion blender, you can use a blender to puree the roasted vegetables and liquid. To prevent the hot liquid from exploding, make sure the blender lid is properly ventilated.
Start by preheating the oven to 400 ℉ and lining a large rimmed baking sheet with parchment paper or a Silpat® baking mat. Then set aside.
On the prepared baking sheet, arrange the tomatoes, red peppers, fennel, carrots, shallots, and garlic in a single layer. Season with salt and black pepper to taste and drizzle with olive oil. Toss everything together and top with fresh thyme leaves.
Next, place the baking sheet in preheated oven and roast for 20-25 minutes, or until vegetables are soft and faintly browned.
Then fill a large soup pot halfway with chicken stock and add the roasted vegetables and any juices from the baking sheet. Cook, stirring periodically, until heated and bubbling over medium heat. Remove the pan from the heat.
Blend the contents of the soup pot with an immersion blender until absolutely smooth. Just before serving, add the coconut milk and fresh basil. Enjoy!
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- 1½ lbs. Roma tomatoes, halved
- 2 medium red bell peppers, deseeded and quartered
- 1 large fennel bulb, thinly sliced
- 2 large carrots, cut in half lengthwise
- 2 medium shallots, outer skin removed and halved
- 4 cloves garlic, smashed and peeled
- 2 T. extra virgin olive oil
- Sea salt and black pepper, to taste
- 2 T. fresh thyme leaves
- 4 c. organic chicken broth
- ½ c. full-fat coconut milk
- ½ c. fresh basil leaves, thinly sliced
- Preheat oven to 400°F and line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat. Set aside.
- Arrange the tomatoes, red peppers, fennel, carrots, shallots, and garlic in a single layer on the prepared baking sheet. Drizzle with olive oil and season with salt and black pepper, to taste. Toss to combine and sprinkle veggies with fresh thyme leaves.
- Place baking sheet in preheated oven and roast until vegetables are tender and lightly charred, approximately 20-25 minutes.
- Transfer the roasted veggies and any juices from the baking sheet to a large soup pot and add chicken broth. Cook over medium heat, stirring occasionally, until hot and and bubbly. Remove from heat.
- Using an immersion blender, blend contents of the soup pot until completely smooth. Stir in the coconut milk and fresh basil right before serving. Enjoy!
If you don’t have a stick or immersion blender, you can also process the roasted veggies and liquid in a blender. Make sure blender lid is properly vented to prevent the hot liquid from exploding, however.
Amount Per Serving: Calories: 215Total Fat: 14gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 5mgSodium: 1039mgCarbohydrates: 21gFiber: 5gSugar: 11gProtein: 6g
These nutritional calculations might not be accurate. Please speak with a licensed nutritionist to assist you.