Roasted tomato and fennel soup

Roasted tomato and fennel soup

roasted tomato fennel soup baking bowl

While I am taking a bit of a break from eating nothing but soups as I am finally able to enjoy more solid food again, there is a particular soup recipe that I enjoyed while I was getting used to braces. I asked you on Instagram and Facebook if you fancy the recipe and quite a few of you were keen, so here it is!

This soup came about from the fact that I didn’t quite anticipate how much I won’t be able to chew in my first week of braces and bought way too many raw veggies as I got too carried away veg shopping, as usual. I had these two super handsome fennel bulbs, which I would normally add to pasta or throw into a salad, staring at me vacantly every time I opened the fridge and I really didn’t want them to go to waste.

They sat there with half a zucchini and a bunch of cherry tomatoes so I’ve decided to throw all of that into a baking tin to roast it nicely until soft and caramelised and then blend into a creamy, slightly smoky and spicy soup. The result was really super tasty and I’ve made it a couple more time since, especially that fennel is in season here right now – I keep on seeing really handsome specimens in my local supermarket.

The original recipe was a touch more involved as I sauteed onion and garlic in olive oil separately, but for the sake of simplicity and to keep this soup as hands off as possible, I simplified the process by roasting the onions and garlic in the oven, alongside fennel and cherry toms. If you are after something more filling, add some homemade croutons, spiced chickpeas or seeds as a topping or serve with a hefty slice of grilled bread. Delicious, filling and healthy.

roasted tomato fennel soup raw

roasted tomato fennel soup baking tray

roasted tomato fennel soup croutons

roasted tomato fennel soup baking close up

serves
4
PREP
15 min
COOKING
45 min
serves
4
PREPARATION
15 min
COOKING
45 min
INGREDIENTS
  • 2 fennel bulbs, cut into eighths
  • 1 onion, cut into quarters
  • 200 g / 7 oz cherry tomatoes on the vine
  • ½ head of garlic
  • 2-3 tbsp / 30-45 ml extra virgin olive oil, plus more to drizzle
  • 1 tbsp balsamic vinegar
  • 4 fresh thyme stalks, leaves picked or ½ tsp dried
  • salt, adjust to taste
  • black pepper, to taste
  • ½-1 tsp sweet smoked paprika
  • ½ tsp cumin
  • ¼ tsp chilli flakes (optional), adjust to taste
  • 1 x 400 g / 14 oz can quality peeled plum tomatoes
  • 750 ml / 3 cups veggie stock or a vegan stock cube dissolved in hot water
  • 1 roasted jarred pepper (optional)
  • 1 tsp sweetener (I use homemade date syrup), adjust to taste (optional)

CROUTONS

  • 2 slices of quality stale bread (I recommend sourdough or Turkish pide, which is what I used this time)
  • 1 tbsp olive oil
  • fine sea salt
METHOD
  1. Heat up the oven to 200° C / 390° F and grab a large baking dish or tray. Use a larger tray (ignore the first photo – I used it as it looked nice) and ensure there is a bit of space around each piece of fennel to get more caramelisation.
  2. Coat (or brush if wanting to use less oil) fennel, onion, cherry tomatoes and garlic cloves in olive oil and drizzle the onions in balsamic vinegar. Scatter with thyme leaves, sprinkle with salt, pepper, smoked paprika, cumin and chilli if using.
  3. Roast for about 25-30 minutes (flipping onto the other side half way through) until fennel is soft and caramelised on both sides.
  4. While the veggies are roasting, place squashed canned tomatoes and 1 cup of stock in a large pot. Allow it to come to boil and simmer, covered until tomatoes fall apart.
  5. Transfer all the roasted veggies (deglaze the pan with hot water and add that too) to a blender with some stock, simmered tinned tomatoes and a jarred pepper (if using). Blend until smooth.
  6. Transfer to back to the pot you used to cook canned tomatoes, warm up and season to taste, with more salt, pepper, balsamic or sweetener if needed. Dilute with a bit more stock if needed.
  7. Serve with swirl of cashew cream on top and homemade croutons or spiced chickpeas for more substance .

CROUTONS

  1. Cut the bread into an even dice. I went for small 0.5 cm / 0.2″ cubes.
  2. If your bread is fresh, like mine was, toast it on a dry stainless steel pan first until dry and barely toasted. Otherwise the croutons will be greasy.
  3. Once the cubes of bread are dry, remove them from the pan and wipe the pan with a clean kitchen towel.
  4. Return the pan to the stove and heat up the oil slowly. Once the oil gets hot, throw the bread cubes in and immediately coat them in the hot oil.
  5. Allow the bread to toast slowly in the pan, tossing it around from time to time. Season with a good pinch of salt and set aside for the soup.

NOTES

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NUTRITIONAL INFO
calories
223
11%
sugars
13 g
14%
fats
12 g
17%
saturates
2 g
9%
proteins
5 g
9%
carbs
26 g
10%
*per serving
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5.0
7 reviews, 13 comments
REVIEWS & QUESTIONS
Rojtah:
I just made this soup and it was absolutely wonderful! Bursting with flavor and very warming. I will definitely be making it again.
Thank you so for the recipe, Ania!
P.S. many thanks for converting the quantities to grams/mls, this saves me so much time and trouble.
Love from Amsterdam :)
    Ania
    Ania:
    Thank you, Rojtah! Delighted to hear that you enjoyed this soup and many thanks for letting me know! Absolutely, I'm a grams and mls person myself and not a fan of cups especially when baking! x Ania
Jessi Summers:
I decided not to slow cook after reading the recipe again since there's basically nothing to do after roasting. The recipe is really delicious, and I will absolutely make this when I have fennel again. :D
    Ania
    Ania:
    Great to hear that you enjoyed it, Jessi! Good call, this is one of these recipes were most of the magic happens in the oven :) I'm glad it was a success. x Ania
Jessi Summers:
Hm, do you think this would slow cook well? After roasting the veggies, of course. :)
    Ania
    Ania:
    Hi Jessi,
    I don't own a slow cooker so it's hard for me to say, but my gut feeling is that while it may work it will deplete the vegetables of their nutritional content. Ania
Michelle W:
This was so delicious. I didn’t have chili flakes so I used a little cayenne pepper because I love some heat. I will definitely be making it again and again Thank you for sharing this and so many of your wonderful recipes. I am a huge fan of your blog and have made many of your recipes. Your Pumpkin coconut curry is DIVINE and I make it year round.
    Ania
    Ania:
    Aw thank you, Michelle! I'm delighted to hear that you enjoy cooking my recipes! Stay safe and carry on making vegan food ;) x Ania
Lena:
So very delicious! Thanks for this recipe. Made our day during those crazy times!
    Ania
    Ania:
    So glad to hear that, Lena! Crazy times indeed :( . x Ania
Raini:
Did you do the nutritional break down per serving
    Ania
    Ania:
    No, I don't, I'm afraid.
Shana:
This is absolutely delicious and so easy to make! This was our first recipe I made off of your blog after discovering it last week and I am so excited to try more! I had never cooked or tried Fennel before - it was one of those things I always glanced right past at the supermarket - now I'll be looking twice! My husband and I both loved the recipe - it was full of flavor and really wonderful. Since we had it for dinner and wanted to add more protein, we followed your suggestion and just added some chickpeas to it at the end - it was the perfect addition. Thank you!
    Ania
    Ania:
    Thank you for your kind words, Shana! I am delighted to hear that you and your husband enjoyed this soup and to have introduced you to fennel :) It's also delicious basted in garlic oil and roasted/charred on a griddle pan - makes for a gorgeous pizza topping. I hope you'll find other recipes that you enjoy. x Ania
Tayler:
Hi Ania
Just made this soup tonight and it’s delicious only thing I wasn’t to keen on it’s very stringy ,, not entirely sure if I did something wrong.
Ps love your vegan bolognese as well 😊
    Ania
    Ania:
    Hi Tayler,
    Glad you liked the taste. Stringiness must be from your fennel - older fennel can be stringy, but then I would have thought that blending it smooth would have taken care of that. Pleased to hear about the bolognese too! Thank you! x Ania
regs:
The taste of tomato was heavenly, it was a healthy soup that fits my appetite. Your idea was amazing, thanks for sharing!
    Ania
    Ania:
    Thank you, I am so pleased to hear that you enjoyed it! Ania
Bozena:
Amazing soup! Made it today.
    Ania
    Ania:
    So glad to hear that, Bozena! Thank you! x Ania
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