• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
  • About
  • Contact
  • Subscribe

Jo's Kitchen Larder

menu icon
go to homepage
  • Recipes
  • About
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Contact
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Soups, Starters & Light Meals

    Published: Oct 1, 2019 · Modified: Mar 4, 2022 by joskitchenlarder · 8 Comments. · This post may contain affiliate links ·

    Roasted Tomato & Fennel Soup Recipe

    Jump to Recipe Print Recipe Bookmark Bookmarked!
    Bowl of tomato & fennel soup with pesto on top, bread slices & tomatoes.

    This Roasted Tomato & Fennel Soup recipe brings the best out of seasonal fennel & tomatoes. Roasted with onion & garlic to intensify the flavours this soup is beautifully warming, comforting and will nourish your body and soul!

    Bowl of tomato & fennel soup with pesto, sliced bread and tomatoes.

    I love humble tomato soup but from time to time it is nice to jazz it up a bit. Add something else to it to make it that bit different and special. Fennel is my secret ingredient here. I absolutely adore this lovely aniseedy bulb both raw and roasted. Roasting mellows its licorice punch considerably so you don't need to worry about it getting too overpowering. On the contrary, the flavours of roasted fennel and tomatoes marry beautifully and work their magic!

    Which part of fennel can I use for this soup?

    Fennel is edible in its entirety including stalky bits with feathery fronds on top (you can save them for garnish). Depending on how fresh your fennel is sometimes the stalky bits can get a bit dry and look not too appealing. If that's the case, simply cut them off and discard.

    Which tomatoes are best to use in this soup?

    During the season when all tomatoes are beautifully sun-kissed and ripe it really doesn't matter. I went for vine variety of organically grown British tomatoes from my veggie box but you can use whatever type you've got available. Plum and even cherry tomatoes will be absolutely fine here too. Roasting brings out so much flavour especially when in season so if you've been given some home-grown tomatoes from your neighbours or family or some local ones from farmers' market, make sure you take full advantage and use them not only for soups but perhaps sauces too! Check out my Roasted Tomato & Basil Pasta Sauce which is a favourite in our house and takes only 30 minutes  to make from start to finish!

    Close up of bowl with tomato & fennel soup with pesto on top.

    What to serve Roasted Tomato & Fennel Soup with?

    I love to serve this soup with a drizzle of my Wild Garlic & Walnut Pesto which I make lots of when wild garlic is in season and freeze in little portions.  Simple drizzle of good, extra virgin olive oil or my favourite chilli oil* would work nicely here too. If you don't have chilli oil try sprinkling some chilli flakes instead for that little bit of heat. You can also use leftover fennel fronds as suggested above, homemade croutons or a nice chunk of bread (try my Irish Soda Bread or Easy Wholemeal Bread)! These Vegetarian Sausage Rolls or my latest favourite Vegan Cheese Scones wouldn't go amiss either. So many options!

    Storing & freezing

    This Roasted Tomato & Fennel soup will keep in the fridge for 3-4 days or you can freeze it for up to 3 months. Make sure you don't overfill your containers/bags when freezing soup as it will expand slightly in the freezer.

    How to make Roasted Tomato & Fennel Soup Recipe - Step-By-Step

    • Preheat the oven to 180C/350F/Gas Mark 4.
    • Prepare your vegetables. Wash and halve your tomatoes. If using large fennel bulb, wash and halve it first and then cut each half into 4 slices. If you're using smaller fennels simply cut them into quarters. Peel red onion and cut it into rough chunks. Peel garlic cloves.
    • Arrange all the vegetables in a large roasting tin, sprinkle them with dried thyme, salt, pepper and drizzle over some olive oil. Roast in a preheated oven for approx. 25-30 minutes until veggies start to shrivel up and char slightly at the edges
    Tomatoes, fennel, onion in a roasting tin.
    Roasted tomatoes, fennel, onion in a roasting tin.
    • Put roasted vegetables into a saucepan large enough to fit all the veggies with some room to spare for your stock. Puree the vegetables using hand blender and adding vegetable stock to loosen the mixture up until your soup is smooth and you've used up all the stock.
    • Taste and adjust seasoning if required.
    • Serve and enjoy!
    Roasted vegetables in a pan.
    Vegetables being pureed with stick blender.
    Pureed roasted tomato and fennel soup in a pan.
    Bowl of tomato & fennel soup with pesto, sliced bread and tomatoes.
    Print Pin
    5 from 3 votes

    Roasted Tomato & Fennel Soup Recipe

    This Roasted Tomato & Fennel Soup recipe brings the best out of seasonal fennel & tomatoes. Roasted with onion & garlic to intensify the flavours this soup is beautifully warming, comforting and will nourish your body and soul!
    Course Soup, Starter, Vegetarian
    Cuisine British, International
    Keyword fennel soup recipe, tomato soup recipe

    Equipment

    • Large Roasting Tin*
    • Saucepan*
    • Stick Blender*
    Prep Time 15 minutes
    Cook Time 30 minutes
    Total Time 45 minutes
    Servings 4 servings
    Calories 187kcal
    Author Jo Allison

    Ingredients

    Metric - US Customary
    • 500 g fresh, ripe vine tomatoes washed and halved
    • 1 large fennel (or 2 small) washed, halved and each half cut into 4 slices
    • 4 plump garlic cloves peeled
    • 1 large red onion peeled and cut into rough chunks
    • 1 teaspoon dried thyme or use fresh if available
    • 4 tablespoon rapeseed or olive oil
    • 500 ml vegetable stock from cube is fine (I use Kallo*)
    • salt & pepper to taste

    Instructions

    • Preheat the oven to 180C/350F/Gas Mark 4.
    • Prepare your vegetables. Wash and halve your tomatoes. If using large fennel bulb, wash and halve it first and then cut each half into 4 slices. If you’re using smaller fennels simply cut them into quarters. Peel red onion and cut it into rough chunks. Peel garlic cloves.
    • Arrange all the vegetables in a large roasting tin, sprinkle them with dried thyme, salt, pepper and drizzle over some olive oil. Roast in a preheated oven for approx. 25-30 minutes until veggies start to shrivel up and char slightly at the edges
    • Put roasted vegetables into a saucepan large enough to fit all the veggies with some room to spare for your stock. Puree the vegetables using hand blender and adding vegetable stock to loosen the mixture up until your soup is smooth and you’ve used up all the stock.
    • Taste and adjust seasoning if required.
    • Serve and enjoy!

    Notes

    • Nutritional information is approximate, per serving and should be treated as a guideline only. 
    • Store in the fridge for 3-4 days or you can freeze it for up to 3 months. Make sure you don’t overfill your containers/bags when freezing soup as it will expand slightly in the freezer.
    • Serving Suggestions: Wild Garlic & Walnut Pesto or any pesto you've got available, chilli oil*, chilli flakes, extra virgin olive oil, leftover fennel fronds, croutons, crusty bread.

    Nutrition

    Nutrition Facts
    Roasted Tomato & Fennel Soup Recipe
    Amount Per Serving
    Calories 187 Calories from Fat 126
    % Daily Value*
    Fat 14g22%
    Saturated Fat 1g5%
    Sodium 538mg22%
    Potassium 591mg17%
    Carbohydrates 14g5%
    Fiber 4g16%
    Sugar 6g7%
    Protein 2g4%
    Vitamin A 1386IU28%
    Vitamin C 27mg33%
    Calcium 58mg6%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Tag me @Joskitchenlarder or use hashtag #joskitchenlarder!

    Bowl of tomato & fennel soup with pesto, tomatoes & basil around it.

    SOME MORE SEASONAL SOUP INSPIRATION:

    Butternut Squash & Chestnut Soup

    Easy Leek & Potato Soup with Celeriac

    Wild Garlic Soup

    Spiced Pumpkin Soup

    Instant Pot Ginger Spiced Beetroot Soup

    Instant Pot Creamy Cauliflower Cheese Soup 

    Curried Swede Soup

    Jerusalem Artichoke & Carrot Soup

    Veg Box Spinach & Mushroom Soup

    Asparagus & Spinach Soup

    If you are soup lover and maker and not vegetarian you might want to make your own chicken stock too. Feel free to check out my guide on How To Make Chicken Stock in Instant Pot (with instructions for hob/stovetop users too).

    MAKE SURE YOU STAY UP TO DATE WITH ALL THE LATEST RECIPES FROM JO’S KITCHEN LARDER




    Have you tried my Roasted Tomato & Fennel Soup recipe? Leave a comment at the bottom of this post, I love reading them!

    You can also come and say hello over on my Facebook page, Twitter, Instagram or Pinterest

    PIN ROASTED TOMATO & FENNEL SOUP RECIPE FOR LATER!

    Bowl of tomato & fennel soup with pesto on top, bread slices & tomatoes.

    Linkies:

    Cook Blog Share

    *This post contains affiliate links, which means that if you click on a link and go on to buy the product I recommend, I will get a small commission, but you will not be charged a penny more. I only recommend products I own or really like and which caught my attention. Thanks in advance for supporting Jo’s Kitchen Larder!

    More Soups, Starters & Light Meals

    • Broccoli Stalk Soup (Vegan)
    • Savoury Vegetable Muffins (Vegan)
    • Asian Brussels Sprouts with Miso
    • Air Fryer Chickpeas
    212 shares

    Reader Interactions

    Comments

      Please leave a comment & rating if you've made my recipe! Feel free to ask questions too, I reply to all! Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Elsa says

      October 09, 2019 at 6:42 pm

      hmmm by the look and ingredients, it should be delicious ☻

      Reply
      • joskitchenlarder says

        October 09, 2019 at 7:34 pm

        Thank you Elsa! 😉

        Reply
    2. jacqui says

      October 06, 2019 at 8:15 am

      5 stars
      Love the idea of adding fennel top the tomato soup and the garnish sound divine I must try it. Thank you for linking to #CookBlogShare

      Reply
      • joskitchenlarder says

        October 06, 2019 at 8:19 pm

        Thanks Jacqui! It is such a lovely soup, I hope you like it.

        Reply
    3. Kat (The Baking Explorer) says

      October 05, 2019 at 10:05 pm

      5 stars
      This looks so tasty, what a lovely twist on tomato soup!

      Reply
      • joskitchenlarder says

        October 06, 2019 at 7:39 am

        Thank you Kat! 🙂 It is super tasty!

        Reply
    4. tastebotanical says

      October 04, 2019 at 8:31 am

      5 stars
      This is a great recipe. I love the flavour combination of fennel and tomato. I make fennel soup and tomato soup but have never thought to put them together in a soup.

      Reply
      • joskitchenlarder says

        October 04, 2019 at 9:31 am

        Thank you! 🙂 You would think that fennel would be a bit overpowering here but once roasted it gets so beautifully mellow and works so well with tomatoes.

        Reply

    Primary Sidebar

    Hi! I’m Jo and this blog is where I share lots of simple, family friendly and mostly plant based recipes we enjoy eating and now you can easily recreate at home.

    More about me →

    Trending

    • Irish Soda Bread with Yogurt
    • Easy Wholemeal Bread Recipe (No Knead)
    • Vegetarian Sausage Rolls Recipe
    • Healthy Banana Flapjacks

    Footer

    ^ back to top

    About

    • Privacy Policy & Disclosures

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2017- 2023 Jo's Kitchen Larder | All Rights Reserved