Roasted Tomato and Fennel Soup

Name: Roasted Tomato and Fennel Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Italian
Ingredients: 2 lbs ripe tomatoes, quartered; 1 medium fennel bulb, chopped; 1 medium yellow onion, chopped; 4 garlic cloves, minced; 4 cups low-sodium vegetable broth; 3 tbsp extra virgin olive oil; Salt and pepper, to taste; Fresh basil (optional), for garnish

Published: September 9, 2025

by Sarah Connor

Why You'll Love This Recipe

This Roasted Tomato and Fennel Soup is incredibly easy to whip up on a busy weeknight
Its rich flavor profile combines sweetness and acidity for an unforgettable experience
Visually stunning with its vibrant red color, it looks beautiful in any bowl
Perfect as a starter or main course, it’s versatile enough for any occasion

I remember one time when my friend Sarah tasted this soup; she declared it life-changing—now that’s some high praise!

Essential Ingredients

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

Ripe Tomatoes: Opt for vine-ripened tomatoes for maximum flavor; they’re naturally sweeter and more aromatic. sweet pumpkin waffles.
Fresh Fennel Bulb: Choose firm bulbs; they should feel heavy for their size and have bright green fronds.
Onion: A medium yellow onion adds depth; sauté until translucent for the best flavor.
Garlic Cloves: Fresh garlic is essential; minced cloves will infuse the soup with wonderful aroma.
Vegetable Broth: Use low-sodium broth to control saltiness without sacrificing flavor; it’s the soup’s base.
Olive Oil: Extra virgin olive oil enhances the richness; drizzle generously over veggies before roasting.
Salt and Pepper: These simple seasonings elevate flavors; don’t skip them!
Fresh Basil (optional): Add fresh basil at the end for a burst of herbaceous brightness; it’s like summer in your bowl.

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

Let’s Make it together

Prepare Your Ingredients: Start by preheating your oven to 400°F (200°C). While it warms up, chop your tomatoes, fennel bulb, onion, and garlic—don’t forget to embrace those aromatic scents.

Roast the Veggies: On a large baking sheet, toss the chopped tomatoes and fennel with olive oil, salt, and pepper. Roast them in the oven for about 25-30 minutes until they’re caramelized and fragrant—trust me; your kitchen will smell divine. For more inspiration, check out this Chicken Sausages with Zucchini recipe.

Sauté Onions and Garlic: In a large pot over medium heat, add some olive oil and sauté chopped onions until they turn translucent (about 5 minutes). Toss in minced garlic during the last minute so it doesn’t burn but infuses its flavorful goodness into the mix.

Add Roasted Veggies and Broth: Once roasted veggies are ready, add them to your pot along with vegetable broth. Bring everything to a simmer while soaking in those delightful aromas—your taste buds will be dancing!

Purée Your Soup: After about 15 minutes of simmering, use an immersion blender or carefully transfer batches to a blender to purée until smooth. If you prefer chunky soup textures, leave some bits intact—they add character!

Finish It Off : Taste your soup and adjust seasoning as needed with salt or pepper. For an extra touch of fabulousness, stir in fresh basil just before serving—it gives your soup that lovely garden-fresh kick.

Now you’re all set! Serve hot with crusty bread on the side—perfect for dipping. Enjoy each spoonful of creamy goodness that just screams comfort food!

You Must Know

This delightful roasted tomato and fennel soup is not just comforting; it’s a warm hug in a bowl
The vibrant flavors create an irresistible aroma that makes your kitchen feel like a cozy Italian bistro, perfect for any chilly day or casual gathering

Perfecting the Cooking Process

Start by roasting the tomatoes and fennel to deepen their flavors, then blend them with sautéed onions and garlic for creamy perfection.

Add Your Touch

Feel free to swap fresh herbs for dried ones or add a splash of cream for extra richness. You can even throw in some chili flakes if you like it spicy! For more inspiration, check out this Fresh Herbed Tuna Salad recipe.

Storing & Reheating

Store leftovers in an airtight container for up to five days. Reheat gently on the stove, stirring occasionally to maintain creaminess.

Chef's Helpful Tips

For the best flavor, use ripe tomatoes, as they add natural sweetness
Always taste before serving; sometimes a little salt can work wonders
A drizzle of olive oil right before serving enhances richness and flavor

I remember the first time I made roasted tomato and fennel soup—it was a rainy Sunday afternoon, and my friends were skeptical about fennel until they took that first spoonful! easy naan pizza.

FAQ

Can I use canned tomatoes instead of fresh?

Yes, canned tomatoes are a great alternative if fresh ones aren’t available.

How can I make this soup vegan?

Simply omit any cream and use vegetable broth instead of chicken broth for a vegan-friendly version.

What should I serve with roasted tomato and fennel soup?

Pair it with crusty bread or grilled cheese sandwiches for a complete meal experience.

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📖 Recipe Card