Roasted Tomato Fennel Soup: A Cozy, Flavor-Packed Bowl of Comfort
When the weather cools and the craving for something warm, comforting, and deeply flavorful hits, few things satisfy quite like a bowl of Roasted Tomato Fennel Soup. This vibrant dish combines the sweetness of oven-roasted tomatoes with the delicate, aromatic flavor of fennel, resulting in a soup that’s silky, rich, and layered with natural goodness.
What makes this soup truly special is its simplicity — a handful of fresh ingredients transform into a restaurant-worthy meal that feels luxurious yet comforting. Roasting the tomatoes and fennel first intensifies their flavor, caramelizing their natural sugars and adding a gentle smokiness. The result is a velvety soup that tastes far more complex than the effort it takes to make.
Ingredients Needed
Below is everything you’ll need to make a fragrant, creamy Roasted Tomato Fennel Soup, along with an approximate calorie count for each ingredient.
| Ingredient | Amount | Calories (Approx.) |
|---|---|---|
| Fresh ripe tomatoes (Roma or plum) | 2 lbs (about 6–7 tomatoes) | 150 |
| Fennel bulb (trimmed and sliced) | 1 medium | 75 |
| Yellow onion (chopped) | 1 medium | 45 |
| Garlic cloves (peeled) | 4 cloves | 20 |
| Olive oil | 3 tbsp | 360 |
| Vegetable broth (low sodium) | 3 cups | 45 |
| Tomato paste | 1 tbsp | 15 |
| Fresh thyme (optional) | 1 tsp | 5 |
| Fresh basil leaves | ¼ cup | 5 |
| Salt and black pepper | To taste | 5 |
| Heavy cream or coconut milk (optional for creaminess) | ¼ cup | 100 |
Step-by-Step Cooking Instructions
1: Roast the Vegetables
Preheat your oven to 400°F (200°C).
On a large baking sheet, arrange tomatoes (halved), sliced fennel, onion, and garlic. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 30–35 minutes, or until the tomatoes are blistered and slightly caramelized and the fennel is soft and golden.
2: Blend Until Smooth
Once roasted, transfer the vegetables and any juices from the pan into a blender or food processor. Add the tomato paste and 2 cups of vegetable broth. Blend until smooth and creamy.
3: Simmer and Season
Pour the blended soup into a large pot. Add the remaining cup of vegetable broth, thyme, and basil. Simmer over medium heat for 10–12 minutes, stirring occasionally. Adjust salt, pepper, and herbs to taste.
4: Add Creaminess (Optional)
For a richer, velvety texture, stir in ¼ cup of heavy cream or coconut milk right before serving. This step is optional but makes the soup beautifully smooth and slightly indulgent.
5: Serve Warm
Ladle the soup into bowls, drizzle with a touch of olive oil or cream, and garnish with fennel fronds or fresh basil. Serve hot with toasted bread or a grilled cheese sandwich for a complete, comforting meal.
Tips for Customizing the Recipe
- Make It Vegan: Use vegetable broth and coconut milk instead of cream for a dairy-free version.
- Add Spice: For a little kick, add a pinch of red chili flakes or smoked paprika before blending.
- Boost the Umami: A splash of balsamic vinegar or soy sauce deepens the roasted flavor.
- Creamy Texture: Use a high-speed blender or strain the soup through a fine mesh sieve for a restaurant-style silky finish.
- Roasting Variation: Add bell peppers or carrots to the roasting tray for extra sweetness and complexity.
- Make Ahead Friendly: The soup keeps beautifully — make a big batch and store in the fridge for up to 4 days or freeze for 3 months.
Nutritional Information (Per Serving)
| Nutrient | Amount (Approx.) |
|---|---|
| Calories | 190 kcal |
| Protein | 3 g |
| Carbohydrates | 14 g |
| Fat | 14 g |
| Fiber | 3 g |
| Sugar | 7 g |
| Sodium | 350 mg |
| Vitamin C | 40% DV |
Serving Suggestions
A bowl of Roasted Tomato Fennel Soup is a meal in itself, but pairing it thoughtfully makes it even more satisfying. Try these serving ideas:
- Classic Combo: Pair with a grilled cheese sandwich or crusty baguette for the ultimate comfort meal.
- Light Lunch: Serve with a fresh green salad topped with lemon vinaigrette and feta cheese.
- Dinner Upgrade: Add a side of roasted vegetables or quinoa for a more filling meal.
- Gourmet Touch: Drizzle with basil oil, crème fraîche, or a sprinkle of parmesan before serving.
- Elegant Starter: Serve in small bowls or cups as a first course for dinner parties.
Roasted Tomato Fennel Soup: A Cozy, Flavor-Packed Bowl of Comfort
Course: Recipes4
servings10
minutes40
minutes190
kcalIngredients
IngredienttAmount
Fresh ripe tomatoes (Roma or plum)t2 lbs (about 6–7 tomatoes)
Fennel bulb (trimmed, core removed, and sliced)t1 medium
Yellow onion (chopped)t1 medium
Garlic cloves (peeled)t4 cloves
Olive oilt3 tbsp
Vegetable broth (low sodium)t3 cups
Tomato pastet1 tbsp
Fresh thyme leavest1 tsp
Fresh basil leavest¼ cup
Salt and black peppertTo taste
Heavy cream or coconut milk (optional)t¼ cup
Optional garnishtBasil, fennel fronds, or a drizzle of olive oil
Directions
- Roast the Vegetables
- Preheat oven to 400°F (200°C). On a baking sheet, place halved tomatoes, sliced fennel, onion, and garlic cloves. Drizzle with olive oil, season with salt and pepper, and toss to coat evenly. Roast for 30–35 minutes until the vegetables are tender and slightly caramelized.
- Blend Until Smooth
- Transfer the roasted vegetables (and their juices) to a blender. Add tomato paste and 2 cups of vegetable broth. Blend until smooth and creamy.
- Simmer and Season
- Pour the blended soup into a large pot over medium heat. Add the remaining cup of broth, thyme, and basil. Simmer gently for 10–12 minutes, stirring occasionally. Adjust seasoning to taste.
- Add Creaminess (Optional)
- For a rich, velvety finish, stir in ¼ cup of heavy cream or coconut milk before serving. This step adds luxurious texture while balancing the tomato’s acidity.
- Serve and Garnish
- Ladle the soup into bowls and garnish with basil leaves, fennel fronds, or a drizzle of olive oil. Serve hot with crusty bread or grilled cheese for the perfect comfort meal.
Recipe Video
Notes
- Roast for flavor: Don’t rush the roasting step! Let the tomatoes and fennel caramelize deeply — that golden-brown color means richer, sweeter flavor in your soup.
Choosing the right tomatoes: Roma or plum tomatoes work best because they’re meaty and less watery, which helps create a thicker, more concentrated soup.
FAQs
1. Can I use canned tomatoes instead of fresh ones?
Yes! If fresh tomatoes aren’t in season, use canned whole or diced tomatoes — preferably fire-roasted for extra flavor. Just drain them slightly before roasting or blending. The soup will still turn out rich and delicious.
2. How do I make this soup creamy without dairy?
To keep it dairy-free, replace heavy cream with coconut milk, cashew cream, or a splash of oat milk. These add a smooth, velvety texture without overpowering the tomato and fennel flavors.
3. Do I need to remove the fennel core before roasting?
Yes, trim off the tough core and fronds before slicing. The bulb itself softens beautifully when roasted, creating a sweet, aromatic base for the soup. You can save the fronds for garnish!
4. Can I make Roasted Tomato Fennel Soup ahead of time?
Absolutely! This soup tastes even better the next day as the flavors deepen overnight. Store it in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.
5. How can I make the soup thicker?
If you prefer a thicker texture, reduce the amount of broth slightly or simmer the blended soup uncovered for a few extra minutes to let it thicken naturally. You can also add a roasted potato or a spoonful of tomato paste before blending.
Conclusion
Every spoonful of Roasted Tomato Fennel Soup tells a story of simple ingredients elevated by slow, gentle roasting. The tomatoes bring warmth and sweetness, the fennel adds subtle sophistication, and the fresh herbs tie everything together with earthy freshness. It’s the kind of meal that makes your kitchen smell amazing, your soul feel nourished, and your taste buds happy.
