Roasted Tomato & Fennel Soup Recipe

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

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

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 187kcal

Author Jo Allison

Equipment

Ingredients

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

Metric - US Customary

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