- 2 Fennel bulbcut into eighths, fronds removed and saved for garnish
- 1 Red onioncut into quarters
- 7 oz Cherry tomatoes
- 6 cloves Garlicunpeeled
- 2-3 tbsp Olive oilextra-virgin, plus more to drizzle
- 1 tbsp Balsamic vinegar
- 4 sprigs Fresh thymeleaves picked or ½ tsp dried
- Saltto taste
- Black pepperto taste
- ½-1 tsp Smoked Paprika
- ½ tsp Cumin
- ¼ tsp Chili flakesadjust to taste
- 1 (14-oz) can Whole peeled tomatoessquashed
- 3 cups Vegetable stock
- 1 Roasted peppersjarred
- 1 tsp Date syrupor maple syrup, adjust to taste
For croutons:
- 2 slices Stale breadcut into small cubes
- 1 tbsp Olive oil
- 1 pinch Fine Salt
Roasted Tomato and Fennel Soup
This simple yet flavorful Roasted Tomato and Fennel Soup is perfect for enjoying on chilly days of early spring. Caramelized roasted fennel, onions, garlic, and burst cherry tomatoes, all puréed into the creamiest bowl of soup. Smoked paprika, cumin, and a pinch of chili flakes give it a delicious and warming flavor that will have you coming back for seconds. It’s a simple and easy-to-make recipe that tastes fantastic!
Aside from the veggies and herbs, you will also need some vegetable stock. If you have it in the freezer, use it, but it’s always fine to use store-bought as a substitute. Serve the soup with pan-toasted croutons for an easy and comforting vegan-friendly lunch or as a starter the whole family will enjoy.
To make the Roasted Tomato and Fennel Soup, you will need the following ingredients:
Steps to make Roasted Tomato and Fennel Soup
1 | Preheat oven and prepare vegetables | 5 |
Preheat the oven to 400 °F. Arrange 2 sliced fennel bulbs, 1 sliced onion, 7 ounces cherry tomatoes, and 6 garlic cloves on a large baking pan. Drizzle 2-3 tablespoons olive oil over the veggies and toss to coat. Drizzle 1 tablespoon balsamic vinegar over the onions. Scatter with thyme leaves, sprinkle with a pinch of salt and black pepper, ½-1 teaspoon smoked paprika, ½ teaspoon cumin, and ¼ teaspoon chili flakes. | ||
2 | Roast | 30 |
Roast the vegetables for about 25 to 30 minutes, flipping once halfway through cooking, until the fennel is soft and caramelized on both sides. | ||
3 | Simmer tomatoes and vegetable stock | 15 |
To a large pot, add 1 can squashed tomatoes and 1 cup vegetable stock and bring to a boil. Reduce the heat to a simmer and cook, covered, until the tomatoes fall apart. | ||
4 | Transfer veggies to blender | 5 |
Peel the roasted garlic and transfer all the roasted veggies to a blender with 1 cup vegetable stock. Deglaze the pan with a little hot water and add the deglazed juices to a blender too. Add in the simmered tomatoes and 1 roasted jarred pepper. | ||
5 | Blend | 2 |
Blend until creamy and smooth. | ||
6 | Warm up | 5 |
Transfer the soup back to the pot to warm up. Thin out with the remaining 1 cup vegetable stock if needed. Taste and adjust the seasonings. | ||
7 | Make croutons | 5 |
In a skillet, heat 1 tablespoon oil. Once hot, add in the bread cubes and toss to coat. Slowly toast the bread cubes, tossing them around occasionally until golden brown. Sprinkle with a good pinch of salt. | ||
8 | Serve | |
Ladle the soup among bowls. Top with fennel fronds and homemade croutons. Serve and enjoy! | ||
Recipe Reviews
It's a healthy vegan soup but its packed with flavor. Thanks for sharing the recipe!
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