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Roasted Tomato Fennel Soup
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 minutes
Cook Time 45 minutes
0 minutes
Total Time 1 hour
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
 

  1. Preheat Oven: Set oven to 400°F (200°C).
  2. 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.
  3. 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.
  4. 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.
  5. Add Creaminess (Optional): Stir in coconut milk (or heavy cream) and simmer 5 minutes. Adjust seasoning with salt and pepper.
  6. 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.