Recipes, Soups, Stews, Chili

Robust Roasted Tomato and Fennel Soup

Upgrade traditional tomato soup to this rich, Roasted Tomato and Fennel Soup. This robust, heartwarming soup is exactly what a cold day needs!

Upgrade traditional tomato soup to this rich, Roasted Tomato and Fennel Soup. This robust, heartwarming soup is exactly what a cold day needs!

Upgrade Your Childhood Favorite to Roasted Tomato and Fennel Soup!

When the temperatures begin to cool down and the leaves begin to fall off the trees, I’m ready to jump on the soup wagon! There are some soups that have stuck with me throughout the years as favorites, but as I’ve gotten older, I have grown an appreciation for even more flavor, texture, etc. Using the fennel bulb, you will discover a sweetness to this recipe that is a perfect match to the roasted tomatoes.

Roasted tomatoes are the most important part of this recipe. The flavors are more concentrated, intense flavor that has less liquid. For this upgraded version of the soup, I wanted a thicker texture. Eliminating most of the juice and increasing the concentration of flavor was perfect.

The best thing about this soup is that you can double or triple the recipe and freeze it. I prefer to freeze soup in individual portions but you can freeze it all together. For anyone who has issues with dairy, this recipe is also a great alternative to standard recipes. I love to make this ahead of time because it’s like chili. Once it has time to sit, the flavors mesh together for an even better, stronger flavor!

Pan of roasted veggies for the soup

Ingredients to Make Roasted Tomato and Fennel Soup:

How to Make Roasted Tomato and Fennel Soup:

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!

Upgrade traditional tomato soup to this rich, Roasted Tomato and Fennel Soup. This robust, heartwarming soup is exactly what a cold day needs!
Roasted Tomato and Fennel Soup

Roasted Tomato and Fennel Soup

Yield: 4 Servings
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

Ingredients

  • 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 Tablespoons extra virgin olive oil
  • Sea salt and black pepper, to taste
  • 2 Tablespoons fresh thyme leaves
  • 4 cups organic chicken broth
  • ½ cups full-fat coconut milk
  • ½ cups fresh basil leaves, thinly sliced

Instructions

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!

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 213Total Fat: 14gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 5mgSodium: 1039mgCarbohydrates: 21gFiber: 5gSugar: 11gProtein: 6g

This data was provided and calculated by Nutritionix on 8/21/2021

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Upgrade traditional tomato soup to this rich, Roasted Tomato and Fennel Soup. This robust, heartwarming soup is exactly what a cold day needs!

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