This Roasted Tomato & Fennel Soup is a wholesome, plant-based dish that combines the sweetness of ripe tomatoes with the subtle anise flavor of fennel, roasted to perfection with onion and garlic.
Naturally low in saturated fat and packed with fiber, vitamins, and antioxidants, it’s a nourishing option for everyday meals.
With its simple preparation and freezer-friendly nature, this soup is ideal for quick lunches, cozy dinners, or make-ahead meal prep.
Roasted Tomato and Fennel Soup
Equipment
- 1 Large roasting tin
- 1 medium saucepan
- 1 Stick blender
Ingredients
- 500 g ripe vine tomatoes halved
- 1 large fennel bulb or 2 small, cut into wedges
- 4 garlic cloves peeled
- 1 large red onion roughly chopped
- 1 teaspoon dried thyme or fresh equivalent
- 4 tablespoons olive oil or rapeseed oil
- 500 ml vegetable stock
- Salt to taste
- Black pepper to taste
Instructions
- Preheat and Prepare the Oven: Start by preheating your oven to 180°C (350°F/Gas Mark 4). Giving the oven enough time to reach the right temperature ensures that the vegetables roast evenly and develop their full flavor. While the oven heats, line or lightly grease a large roasting tin so the vegetables don’t stick during cooking.
- Wash and Cut the Vegetables: Thoroughly wash all your fresh produce to remove any dirt or grit. Slice the vine tomatoes in half so that their juices can caramelize while roasting. For the fennel bulb, trim off any tough stalks, then cut the bulb in half lengthwise and slice each half into quarters or wedges. If using smaller fennel bulbs, simply cut them into quarters. Peel the red onion, then chop it into chunky pieces—these will soften and sweeten in the oven. Lastly, peel the garlic cloves but leave them whole; roasting them uncut will mellow their sharpness and bring out a nutty, caramelized taste.
- Season and Oil the Vegetables: Arrange all the prepared vegetables in the roasting tin, spreading them out into a single, even layer to allow maximum contact with the hot air. Sprinkle the vegetables generously with dried thyme (or fresh thyme leaves if you have them). Season well with salt and freshly ground black pepper to enhance their natural sweetness. Finally, drizzle over the olive oil or rapeseed oil, making sure each piece is lightly coated. Toss everything together with clean hands or a spoon so the seasoning and oil distribute evenly.
- Roast Until Caramelized and Tender: Place the roasting tin into the preheated oven and cook for 25–30 minutes. Keep an eye on the vegetables as they roast—by the end, the tomatoes should be soft and slightly collapsed, the fennel golden around the edges, the onion tender, and the garlic cloves lightly browned. This caramelization process is key to unlocking deep, sweet, and complex flavors in the soup.
- Transfer to a Saucepan: Once roasted, carefully remove the tin from the oven and allow the vegetables to cool slightly for easier handling. Transfer all the roasted vegetables, along with any flavorful juices that collected in the roasting tin, into a medium saucepan large enough to hold the vegetables plus the stock. These roasted juices carry a lot of concentrated flavor, so be sure not to leave them behind.
- Blend into a Smooth Base: Using a stick blender, begin blending the roasted vegetables directly in the saucepan. Gradually add the vegetable stock a little at a time to loosen the mixture. Blend until completely smooth and velvety, adjusting the consistency by adding more stock as needed. The result should be a rich, thick soup that is pourable but not watery. If you prefer a chunkier texture, pulse the blender a few times instead of fully puréeing.
- Taste and Adjust Seasoning: Once blended, taste the soup and adjust the seasoning to your liking. Depending on the saltiness of your stock, you may only need a small pinch of additional salt. A twist of freshly ground black pepper can also help balance the natural sweetness of the roasted vegetables. If you enjoy a little heat, you could also stir in a pinch of chili flakes at this stage.
- Serve Warm and Enjoy: Ladle the hot soup into bowls and garnish with your favorite toppings—such as a drizzle of extra virgin olive oil, a spoonful of pesto, a sprinkle of chili flakes, or a scattering of fresh fennel fronds. Pair with warm crusty bread, crunchy croutons, or a light side salad for a complete and comforting meal.
Notes
- Use fully ripe, firm tomatoes for the best natural sweetness and color. Overripe tomatoes can make the soup too watery.
- When choosing fennel, select bulbs that are firm, pale, and fragrant. Avoid ones with brown spots or soft areas.
- Roasting vegetables enhances natural flavors and adds a gentle caramelized sweetness—don’t skip this step!
- Adjust the thickness of the soup by adding more or less vegetable stock during blending.
- For a smoother texture, strain the soup through a fine-mesh sieve after blending.
- This soup is naturally vegan and gluten-free, making it suitable for a variety of dietary needs.
Chef’s Secrets for Maximum Flavor
The key to a deeply flavorful roasted tomato and fennel soup lies in layering flavors.
Roasting brings out sweetness and complexity, while gently charring the edges adds a subtle smokiness. Don’t rush this step—the slight browning of garlic, onion, and fennel creates richness without extra fat.
Use high-quality olive oil for a fragrant finish and fresh or dried thyme for earthy undertones.
Taste frequently during blending to adjust seasoning; a touch of acid, like a squeeze of lemon, can brighten the flavors.
Finally, adding a small pinch of sugar is optional if the tomatoes are particularly acidic.
Serving Suggestions to Impress Guests
This soup pairs beautifully with crusty bread or homemade croutons for a hearty meal.
A dollop of pesto, a swirl of extra virgin olive oil, or a sprinkle of toasted nuts or seeds adds texture and richness.
For a spicy kick, lightly drizzle with chili oil or flakes. Fresh fennel fronds or microgreens make an attractive garnish while providing a mild, refreshing bite.
It also works well as a starter for a dinner party or a simple light lunch when served with a side salad.
Storage Tips for Best Freshness
This soup keeps well in the refrigerator for 3–4 days. Store it in an airtight container to preserve flavor and prevent skin formation.
For long-term storage, freeze in portions using freezer-safe containers or resealable bags—remember to leave some space at the top, as the soup expands slightly when frozen.
To reheat, gently warm on the stovetop over medium heat, stirring occasionally to maintain smoothness.
Avoid reheating multiple times, as this can affect flavor and texture. Frozen soup can be thawed overnight in the fridge for convenience.
Frequently Asked Questions
1. Can I make this soup ahead of time?
Absolutely! Roasted Tomato & Fennel Soup tastes even better the next day as the flavors have more time to meld.
Prepare it in advance and refrigerate or freeze in portions for convenient meal prep.
2. Can I use canned tomatoes instead of fresh?
Yes, you can substitute canned tomatoes if fresh ones aren’t in season.
Opt for high-quality whole or chopped tomatoes and adjust cooking time slightly since canned tomatoes release more liquid.
3. Is it possible to make this soup gluten-free or vegan?
Yes! This recipe is naturally vegan and gluten-free when using vegetable stock.
Ensure your toppings, like croutons or pesto, are also free from animal products or gluten if needed.
4. How can I make the soup creamier without dairy?
For extra creaminess, stir in a small amount of coconut milk, oat cream, or blended white beans after blending.
This adds richness without altering the flavor profile too much.
5. Can I add other vegetables to the soup?
Absolutely! Roasted carrots, red bell peppers, or sweet potatoes complement the tomato and fennel base nicely.
Keep the ratios similar so the soup remains balanced in flavor and consistency.
