Recipes › Fennel › Roasted Fennel and Tomato Soup
Roasted Fennel and Tomato Soup
A silky soup that roasts fennel and tomatoes together until caramelized, then blends them with broth into a velvety, sweet-savory result that's far more interesting than standard tomato soup. The fennel adds complexity and a mellow sweetness that makes you wonder what was in every tomato soup you've had before. Wonderful with crusty bread or a grilled cheese.
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Ingredients
- 2 large fennel bulbs, cut into wedges
- 28 oz canned whole tomatoes
- 1 large yellow onion, quartered
- 6 cloves garlic, unpeeled
- 3 cups vegetable broth
- 3 tbsp olive oil
- ¼ cup fresh basil
- 1½ tsp salt
- ½ tsp black pepper
Contains: milk, cereals gluten.
Method
- Preheat oven to 425°F. Spread fennel wedges, onion, and tomatoes (with juice) on a large baking sheet. Tuck in garlic cloves. Drizzle with olive oil and season with salt and pepper.About 10 min
- Roast for 40-45 minutes until fennel and onion are caramelized and tomatoes are collapsed.About 45 min
- Squeeze garlic from skins. Transfer everything to a blender with broth and basil. Blend in batches until smooth.About 10 min
- Pour into a pot, bring to a gentle simmer. Adjust seasoning. Serve with a drizzle of olive oil and fresh basil.About 5 min
Tips
- Roasting the fennel and tomatoes together is what gives this soup its distinctive depth.
- Don't discard the caramelized bits from the roasting pan — they're pure flavor. Add broth to the pan and scrape them in.
- A swirl of crème fraîche at serving adds richness if you want.
Ring the changes
- Add a teaspoon of harissa for a spicy North African-inspired version.
- Stir in coconut cream instead of broth for a richer, creamier soup.
Keeping it
Refrigerate for up to 4 days or freeze for up to 3 months.
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