Warm up with this Roasted Tomato Fennel Soup Recipe, a comforting blend of sweet roasted tomatoes, aromatic fennel, and a hint of garlic in a velvety broth. Perfect for cozy dinners or a sophisticated starter, this vegan, gluten-free soup is bursting with Mediterranean flavors. Ready in about 1 hour, it serves 4–6 and is ideal for fall or winter meals. Let’s create this rich, soul-warming dish!

Isla Marie

Roasted Tomato Fennel Soup Recipe

This Roasted Tomato Fennel Soup Recipe combines roasted tomatoes, fennel, and onions with a fragrant broth, blended into a creamy soup. Vegan, gluten-free, and ready in 1 hour, it serves 4 as a main or 6 as a starter. Below, you’ll find ingredients, equipment, instructions, and tips for a flavorful, restaurant-quality soup.

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Prep Time 15

Cook Time 45

Total Time 1

Servings: 4

Course: Appetizer, Main Course, Soup

Cuisine: Gluten-Free, Mediterranean, Vegan

Calories: 150

Ingredients Equipment Method Notes

Ingredients

2 lbs fresh tomatoes: Roma or plum halved (about 6–8 medium).
1 large fennel bulb: Trimmed and sliced reserve fronds for garnish.
1 medium onion: Quartered.
4 cloves garlic: Peeled.
3 tbsp olive oil: For roasting and sautéing.
4 cups vegetable broth: Low-sodium.
1 tsp dried thyme: Or 1 tbsp fresh thyme.
1/2 tsp salt: To taste.
1/4 tsp black pepper: Freshly ground.
1/4 tsp red pepper flakes: Optional for a slight kick.
1/2 cup coconut milk: Optional for creaminess (or heavy cream for non-vegan).
Garnish: Fennel fronds fresh basil, or a drizzle of olive oil.

Equipment

Baking Sheet: For roasting vegetables.
Large Pot: For simmering soup.
Immersion Blender or Regular Blender: For pureeing.
Cutting Board and Knife: For prepping veggies.
Measuring Cups and Spoons: For accuracy.
Wooden Spoon: For stirring.
Ladle for serving

Method

Preheat Oven: Set oven to 400°F (200°C).
Roast Vegetables: On a baking sheet, toss tomatoes, fennel, onion, and garlic with 2 tbsp olive oil, salt, and pepper. Spread evenly and roast for 25–30 minutes until caramelized and soft.
Sauté and Simmer: In a large pot, heat 1 tbsp olive oil over medium heat. Transfer roasted vegetables to the pot. Add vegetable broth, thyme, and red pepper flakes (if using). Bring to a boil, then simmer for 15 minutes.
Blend Soup: Use an immersion blender to puree until smooth (or blend in batches with a regular blender, returning to pot). If too thick, add 1/4 cup broth or water.
Add Creaminess (Optional): Stir in coconut milk (or heavy cream) and simmer 5 minutes. Adjust seasoning with salt and pepper.
Serve: Ladle into bowls and garnish with fennel fronds, basil, or a drizzle of olive oil.

Notes

Tomato Choice: Roma or plum tomatoes are less watery; canned roasted tomatoes (28 oz) can substitute.

Fennel Prep: Remove tough core and stalks; save fronds for garnish.

Vegan Option: Use coconut milk or skip cream entirely for a lighter soup.

Make-Ahead: Roast veggies and store up to 2 days in the fridge before simmering.

Gluten-Free: Ensure broth is gluten-free certified.

Chef’s Tips

Roast for Depth: Roasting enhances sweetness; don’t skip this step.
Smooth Texture: Blend thoroughly for a velvety consistency; strain for extra silkiness.
Flavor Balance: Taste and adjust with a pinch of sugar if tomatoes are too acidic.
Fennel Flavor: Use fennel fronds sparingly to avoid overpowering the dish.
Herb Boost: Add a pinch of dried oregano or fresh basil for extra aroma.

Serving Suggestions

Main Dish: Serve with crusty bread or a grilled cheese sandwich.
Starter: Pair with a light salad for a sophisticated meal.
Winter Warmer: Serve hot with a sprinkle of Parmesan (non-vegan).
Meal Prep: Portion into containers for easy lunches.
Party Appetizer: Offer in small cups with a basil leaf garnish.

Storage Tips

Refrigerate: Store in an airtight container for 4–5 days. Reheat gently on stovetop.
Freeze: Freeze in airtight containers for up to 3 months. Thaw overnight in fridge.
Reheat: Warm over medium heat, stirring in extra broth if needed.
Avoid Separation: Stir well when reheating if cream was used.