Roasted Fennel and White Bean Tomato Soup

The aroma of roasted fennel and white bean tomato soup wafts through the kitchen, enveloping you in a warm embrace that promises comfort with every spoonful. Picture that first taste: velvety tomatoes dancing with the sweet anise notes of fennel, all balanced by creamy white beans. rich and hearty soup It’s like a cozy hug from your favorite sweater on a chilly day.

As I stirred this delightful concoction the other evening, I couldn’t help but recall a time when my friends gathered around my table, faces lit up with delight at the first sip. This soup has a knack for bringing people together, making it perfect for chilly nights or casual gatherings. Each bowl holds the promise of rich flavors and simple joy, offering an experience that warms both heart and soul. For more inspiration, check out this Chicken Sausages with Zucchini recipe.

I vividly remember when my family first tried this soup; their smiles spoke volumes about its deliciousness! delicious chicken gnocchi soup.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Fennel Bulbs: Choose firm bulbs with bright green fronds for maximum flavor and freshness. For more inspiration, check out this Fresh Herbed Tuna Salad recipe.
• Canned Diced Tomatoes: Opt for high-quality tomatoes; their sweetness enhances the soup’s depth. healthy sweet potato brownies.
• White Beans: Cannellini or navy beans work best; they add creaminess and protein.
• Onion: A medium onion adds aromatic sweetness as it cooks down.
• Garlic Cloves: Fresh garlic provides a robust flavor; use as many cloves as your heart desires!
• Vegetable Broth: Low-sodium broth allows you to control the saltiness better in your soup.
• Olive Oil: Use extra virgin olive oil for drizzling and sautéing to enhance flavor.
• Fresh Herbs (Basil or Thyme): Fresh herbs bring brightness to the dish; choose based on your preference.
• Salt and Pepper: Essential seasonings to elevate all flavors in the soup.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Preheat Your Oven and Prepare Fennel: Set your oven to 400°F (200°C). Slice the fennel bulbs into wedges, keeping them thick enough to hold their shape while roasting.

Roast the Fennel Until Tender: Place fennel on a baking sheet lined with parchment paper. Drizzle generously with olive oil and sprinkle with salt. Roast for about 25 minutes until caramelized and tender.

Sauté Aromatics in a Pot: In a large pot over medium heat, add more olive oil and toss in diced onions. Sauté until translucent, about 5 minutes, then add minced garlic and cook until fragrant.

Add Tomatoes and Broth Next!: Pour in the canned diced tomatoes along with their juices. baked feta pasta recipe Add vegetable broth, stirring to combine everything beautifully before letting it simmer gently.

Add White Beans and Roasted Fennel: Stir in white beans along with those gorgeous roasted fennel wedges. Allow everything to simmer for an additional 10 minutes so flavors meld perfectly.

Blend Until Smooth (Optional): For a creamy texture, use an immersion blender right in the pot or transfer batches carefully to a blender until smooth.

Now grab a bowl! Serve hot with fresh herbs sprinkled on top or even some crispy bread on the side for dipping adventures!

This roasted fennel and white bean tomato soup is perfect for cozy evenings when you want something nourishing yet fun! Enjoy every mouthful of warmth!

Perfecting the Cooking Process

To achieve the best flavor, roast the fennel first until caramelized, then blend with the other ingredients for a silky smooth soup.

Add Your Touch

Feel free to swap in different beans or add spices like smoked paprika for an exciting twist on this classic soup.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove to preserve creaminess.

This soup reminds me of a cozy winter evening when my friends came over after a long day. The laughter filled my kitchen as we enjoyed bowls of my creation, and I realized how food brings people together.

FAQ

Can I use frozen fennel for roasted fennel and white bean tomato soup?

Yes, frozen fennel can be used; just ensure it’s properly thawed before roasting.

What can I substitute for white beans in this recipe?

You can easily substitute chickpeas or kidney beans for a different flavor profile.

How can I make this soup vegan-friendly?

This recipe is already vegan; simply use vegetable broth instead of chicken broth if needed.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Print

Roasted Fennel and White Bean Tomato Soup

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Gordon Calloway
• Total Time: 55 minutes
• Yield: Approximately 6 servings 1x

Print Recipe

Pin Recipe

Description

Warm up with this comforting roasted fennel and white bean tomato soup, a delightful blend of velvety tomatoes, sweet anise-flavored fennel, and creamy white beans. Perfect for chilly evenings or casual gatherings, this easy-to-make dish delivers rich flavors and heartwarming satisfaction in every spoonful.

---

Ingredients

Scale 1x2x3x

• 2 medium fennel bulbs (about 400g), sliced into wedges
• 1 can (14.5 oz) diced tomatoes (400g)
• 1 can (15 oz) white beans, such as cannellini or navy beans, drained and rinsed (425g)
• 1 medium onion, diced
• 4 garlic cloves, minced
• 4 cups low-sodium vegetable broth (960ml)
• 2 tbsp extra virgin olive oil (30ml), plus more for drizzling
• 1 tsp salt, or to taste
• 1/2 tsp black pepper, or to taste
• Fresh herbs (basil or thyme) for garnish

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat your oven to 400°F (200°C). Arrange the fennel wedges on a parchment-lined baking sheet. Drizzle with olive oil and sprinkle with salt. Roast for about 25 minutes until tender and caramelized.
2. In a large pot over medium heat, add olive oil and sauté the diced onion until translucent (about 5 minutes). Add minced garlic and cook until fragrant.
3. Pour in the canned tomatoes with their juices and vegetable broth. Stir well and let simmer gently for about 10 minutes.
4. Add the roasted fennel and white beans to the pot. Allow the mixture to simmer for another 10 minutes.
5. For a creamy texture, blend the soup using an immersion blender or transfer to a blender in batches until smooth.
6. Serve hot, garnished with fresh herbs and accompanied by crispy bread if desired.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Soup
• Method: Roasting and Sautéing
• Cuisine: Mediterranean

Nutrition

• Serving Size: About 1 cup (240ml)
• Calories: 190
• Sugar: 4g
• Sodium: 400mg
• Fat: 5g
• Saturated Fat: 0.7g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 8g
• Protein: 7g
• Cholesterol: 0mg