Description
Roasted Tomato and Fennel Soup is a heartwarming dish that combines the sweetness of roasted tomatoes with the aromatic flavor of fennel. This comforting soup is perfect for chilly evenings and makes a delightful starter or main course. With its vibrant color and rich taste, it’s sure to impress your family and friends at any gathering. Easy to prepare, this recipe transforms simple ingredients into a delicious bowl of warmth that you’ll crave time and again.
Ingredients
Scale
- 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
Instructions
- Preheat oven to 400°F (200°C).
- Toss tomatoes and fennel with 2 tbsp olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes until caramelized.
- In a large pot, heat remaining olive oil over medium heat. Sauté onion until translucent (about 5 minutes). Add garlic during the last minute.
- Add roasted veggies and vegetable broth to the pot; bring to a simmer for 15 minutes.
- Use an immersion blender to purée the soup until smooth or leave some chunks for texture.
- Adjust seasoning with salt and pepper; stir in fresh basil if desired before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting/Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 130
- Sugar: 6g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg